Cauldron Paella

Built for a Crowd. Perfect for Any Weekend.

There’s nothing like cooking paella over live fire—and the Cowboy Cauldron makes it unforgettable. Using the grilling surface to cradle a large pan over hardwood or charcoal, this dish is just as much about the experience as the meal. The aroma, the sizzle, the spectacle—it’s a crowd magnet.

Whether you're feeding guests on a fall evening or kicking off a summer gathering, this is the kind of weekend cooking that brings people together and leaves an impression.

Ingredients (Serves 8–10)

• 2 tbsp olive oil

• 1 onion, finely chopped

• 4 garlic cloves, minced

• 1 red bell pepper, sliced

• 1 cup green beans or peas

• 2 cups arborio or bomba rice

• 4 cups chicken or vegetable broth (warm)

• 1/2 tsp smoked paprika

• Pinch of saffron threads (optional but traditional)

• 1 lb boneless chicken thighs, cut into chunks

• 1 lb shrimp, peeled and deveined

• 1 lb mussels or clams (optional)

• Lemon wedges, for garnish

• Fresh parsley, chopped

Pro tip: Don’t have a paella pan? A large cast iron skillet works just fine—and adds even more heat retention and smoky flavor.

Method

1. Set the Stage
   Build a medium fire in your Cowboy Cauldron using charcoal or hardwood. Let it burn down to glowing coals. Place your paella pan or large, shallow skillet directly on the grill surface.

2. Sauté the Base
   Add olive oil to the hot pan. Sauté onion, garlic, and red pepper until softened. Add chicken and brown lightly.

3. Build Flavor
   Stir in rice, paprika, and saffron. Cook for 1–2 minutes to toast the grains. Add broth and bring to a simmer. Do not stir again once the broth is in.

4. Layer It Up
   Scatter shrimp, mussels, and green beans over the top. Let the rice absorb the liquid, adjusting the pan’s position for even heat. Rotate or raise/lower the grill grate as needed.

5. Crisp the Bottom
   Once liquid is mostly absorbed (about 20–25 minutes), let it cook untouched for a few minutes to form the prized crispy bottom—called socarrat.

6. Finish and Serve
   Remove from heat. Cover with foil and let it rest for 5 minutes. Garnish with parsley and lemon wedges. Serve straight from the pan with cold drinks and good company.

Why We Love It

Paella on the Cowboy Cauldron checks all the boxes: crowd-friendly, visually stunning, and full of fire-kissed flavor. It’s an open-air meal that feels like an event—and once you’ve made it once, you’ll be looking for reasons to do it again.