Big Green Egg Paella
Wood-Fired Simplicity, Spanish Soul
Traditional paella is known for its rich flavors and elaborate seafood medleys—but sometimes, simpler is better. This version is built for live-fire cooking and accessible ingredients, starring crispy-seared chicken thighs and smoky saffron rice, all done on the Big Green Egg. Get ready for bold, Spanish-style comfort, built in layers and kissed by charcoal and wood.
What You’ll Need:
4–6 bone-in, chicken thighs
Kosher salt + black pepper
2 tbsp olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
10-15 cherry tomatoes
1 red bell pepper, diced
1 tsp smoked paprika
½ tsp saffron threads, steeped in ¼ cup warm water
1½ cups short-grain rice (Bomba or Arborio work great)
3½ cups chicken stock, warmed
½ cup frozen peas
Lemon wedges + chopped parsley, for garnish
Optional: A dash of Ranch & Rifle’s A.P. for a Mediterranean flavor kick
Let’s Get Cooking:
1. Fire Up the Big Green Egg
Set your BGE for direct heat, around 400°F, with a cast iron pan or paella pan preheating inside. Use a blend of charcoal and a chunk of oak or fruitwood for extra flavor.
2. Sear the Chicken
Season your chicken thighs with salt, pepper, and a touch of A.P. if using. Add olive oil to the hot pan and sear the thighs meat-side down until golden brown and crispy. Flip and cook for another 3–4 minutes. Remove and set aside (they’ll finish cooking with the rice).
3. Build the Base
In the same pan, sauté onions, garlic, all of the cherry tomatoes, and red bell pepper until softened(tomatoes will split)—about 5 minutes. Stir in paprika and saffron water. Let it bloom for 1–2 minutes until fragrant.
4. Add the Rice
Stir in the rice, toasting it in the pan for 1–2 minutes to pick up all the flavor.
5. Stock & Simmer
Add warm chicken stock. Nestle the chicken thighs back into the pan, meat-side up. Close the lid of the Big Green Egg and let it simmer uncovered for 25–30 minutes, rotating the pan as needed to avoid hot spots. Avoid stirring—this helps build the socarrat, the crispy golden crust at the bottom that makes paella legit.
6. Finish It Off
About 5 minutes before it’s done, scatter frozen peas over the top. Let everything finish cooking until the rice is tender, the chicken is done through, and the bottom has that perfect, slightly crispy finish.
7. Rest & Serve
Remove from heat, cover loosely with foil, and let rest 5–10 minutes. Garnish with lemon wedges, fresh parsley, and serve right out of the pan.
Why We Love It:
Whether you’re feeding your crew at the camp or making a weekend meal that feels like an event, this is a one-pan winner.
Tried it? Show us your fire-side paella game and tag @ranchandrifle — we love seeing what y’all are cooking.
