Paella - Grillo Style

Grillo Recipes     |     Rubbish Cooks     |     Tristan Welch

Paella – the ultimate one pot wonder! How better to use those overripe tomatoes and surplus chicken legs, than to create a dish that not only tastes delicious but captures all the theatrics and intrigue of the Grillo Chefs Anvil? When you light a fire, you make an occasion. And in Tristan’s own words “Rubbish cooks is a movement, it’s a way of thinking, it’s about using everything in your kitchen, not throwing it away. It’s using chicken drumsticks in a paella instead of chicken breasts – because no-one else wants to use them.”

Serves: 15-20          Difficulty: Medium          BBQ: Chefs Anvil          Time: 90 minutes

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Chef’s Anvil BBQ

The Chef’s Anvil is the perfect theatrical centrepiece for any outdoor kitchen. A BBQ with a real fire in its belly, its unique circular shape invites hosts and guests to gather around, all involved in the cooking and socialising.

Grillo Vantage outdoor kitchen

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Paella Grillo style Ingredients:

• 300ml Olive Oil
• 8 kg Chicken drumsticks
• 4 Onions, chopped
• 2 heads of Garlic
• 4 tbsp Paprika
• 1 tsbp Thyme
• 1 kg overripe Tomatoes chopped
• 175ml dry sherry or white wine (optional)
• 1g Saffron
• 800g green mean Beans
• 4 Peppers deseeded and quartered
• 8lt chicken stock
• 750g Paella rice
• 2 Lemons
• 1 large bunch of flat leaf Parsley


STEP 1: Chop the Onions, Garlic, Beans, Tomatoes and Peppers.


STEP 2: Add oil to pan and brown the Chicken legs.


STEP 3: Add the onion and whole garlic cloves and soften for 5 mins.


STEP 4: Stir in the paprika and dried thyme dried thyme, stir for 1 min – then add white wine.


STEP 5: Once evaporated, stir in the chopped tomatoes, saffron, green beans, peppers, add saffron and pour over the chicken stock. Check the seasoning bring to the boil and simmer for 15-20 min let it cook and the flavour of the stock develop.


STEP 6: Now add the rice, stirring in well and make sure it is evenly spread around the pan, don’t move the rice again! Cook uncovered for 10 mins on a high heat.


STEP 7: Then cover (I use grease proof paper) and tun the heat down low, continue to cook for another 8 min, then let it rest for 15-20 mins. For a crispy bottom return to the heat couple of minutes.


STEP 8: Serve with lemon wedges, fresh herbs and the grilled wonky salsa.

Recipe contributor: Tristan Welch – Cambridge, UK

Tristan Welch is an award winning chef, who has trained with Gary Rhodes, Michel Roux Jr and Gordon Ramsay to name but a few. He worked his way up the food chain at top restaurants in London and Paris, including Le Gavroche and L’Arpège, before spending three years working in the Caribbean.

Now returned to Cambridge, Tristan’s new series Rubbish Cooks has gained a massive following. Combining his super creative chef talents and passion for food waste, Rubbish Cooks is a movement that takes items that would normally be wasted, and makes a delicious meal out of it. Tristan goes in to your bins, and creates something delightful. Follow Grillo to keep in touch and be inspired by this incredible series!

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