A different approach to paella by using the grill vs the oven, however on a hot summer night, you keep the heat outside and get to enjoy the tastes from the grill. By grilling you are able to better monitor the cooking time of the seafood and not overcook which is hard to control in the oven. The layers of tastes with the grillled onions, peppers and seafood are remarkable.
From EatingWell: July/August 2007
Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist.
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