Texas BBQ Paella from Black's Barbecue
Paella meets Texas BBQ in this one-pan wonder that brings together the soulful, smoky flavors of Central Texas barbecue with the time-honored techniques of Spanish paella. Smoky brisket, ribs, sausage, and chicken combine with fragrant saffron- or turmeric-infused rice for a dish that’s bold, vibrant, and uniquely Texan. Dill pickles and pickled red onions make for a fun, tangy garnish that nods to the heart of Texas BBQ culture.
Equipment
- Weber Kettle Grill
- charcoal chimney starter
- Charcoal briquettes (about 7 quarts)
- 13x9 glass baking dish
- Metal tongs
- Aluminum foil
- Grill thermometer (optional, for temperature control)
- Heavy-duty cast iron griddle or baking stone (to help conduct heat under the glass dish)
Ingredients
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 large onion, finely chopped
- 2 Tbsp tomato paste
- 3 cups Arborio rice
- 4 cups chicken broth
- Pinch saffron threads (optional) or ½ tsp turmeric (for color)
- 1 lb fully cooked smoked brisket, ribs, sausage, and chicken, cut into bite-sized pieces
- 1 cup frozen peas, thawed
- dill pickles, sliced, for garnish
- pickled red onions, for garnish
- salt and pepper, to taste
Instructions
- Set up your Weber kettle grill for indirect heat. Light a full chimney of charcoal (about 7 quarts) and spread the lit coals evenly on one side of the grill.
- Place a cast iron griddle or baking stone on the grill grate directly over the coals. This will help conduct heat evenly under the glass baking dish.
- Preheat the grill to around 375°F (190°C). Use a grill thermometer to monitor the temperature.
- Place the 13 x 9-inch glass baking dish on the grill over the cast iron griddle, on the cooler side of the grill (indirect heat).
- Add 3 tablespoons of olive oil to the dish and let it heat for 1-2 minutes.
- Add the minced garlic, onion, and smoked paprika to the dish. Cook, stirring occasionally, until the onions are translucent, about 5-7 minutes.
- Stir in the tomato paste and cook for another 2 minutes until the mixture deepens in color.
- Stir in 3 cups of Arborio rice, coating it with the sofrito. Toast the rice for 2-3 minutes until it smells nutty.
- Pour in 4 cups of chicken broth and add saffron threads (if using) or turmeric for color. Stir to combine. Season with salt and pepper to taste.
- Smooth the top of the rice mixture to ensure even cooking.
- Cover the grill and cook the paella over indirect heat for 25-30 minutes, maintaining a temperature of 375°F. Rotate the dish every 10 minutes to ensure even cooking.
- The rice should be mostly cooked, with most of the liquid absorbed. Check for golden edges and tender grains.
- Once the rice is mostly cooked, add the fully cooked smoked meats (brisket, ribs, sausage, and chicken) on top of the rice.
- Sprinkle the thawed peas evenly over the top.
- Cover the grill again and cook for another 5-7 minutes to warm the meats and soften the peas.
- Move the glass dish directly over the hot coals (direct heat).
- Remove the grill cover and cook the dish for an additional 5-7 minutes. Listen for the crackling sound of the socarrat (crispy rice) forming on the bottom.
- Use a spatula to gently check the bottom of the dish to ensure the rice is crisp but not burnt.
- Remove the dish from the grill and let the paella rest for 5-10 minutes.
- Garnish with dill pickle slices and pickled red onions for a tangy Texas BBQ twist. Serve and enjoy!
Notes
From Black's Barbecue Pitmaster:
This Texas BBQ Paella celebrates the best of both traditions: the fragrant sofrito and crispy socarrat of paella combined with the smoky, tender meats of Texas barbecue. It’s a dish designed to bring people together—just like any great cookout or family gathering.
This recipe is inspired by my time studying abroad in Sevilla, Spain, where I learned that paella isn’t about rigid rules—it’s about celebrating the ingredients and traditions of where you are. With this Texas BBQ twist, we’re honoring local flavors while bridging two culinary traditions. So, fire up your grill, gather your smoked meats, and let’s make something unforgettable.
Tips for Success:
- Don’t rush the socarrat: The crispy rice at the bottom of the dish is a hallmark of great paella. Let it develop over direct heat, but watch carefully to avoid burning.
- Use fully cooked smoked meats: This recipe is designed for meats that are already cooked, so you only need to reheat them.
Tried this recipe?Let us know how it was!
