Fire-Cooked Paella in the Charlie Oven
A Spanish classic made simple with smoky flavour and big summer energy.
This crowd-pleasing paella is cooked entirely in the Charlie Oven—from searing the chorizo to gently steaming the seafood. A handful of Applewood chips and bay leaves added to the fire bring a subtle smokiness and aroma that elevates every bite. Perfect for alfresco gatherings.
Ingredients (Serves 4–6)
Base:
- 1 tbsp olive oil
- 150g cooking chorizo, sliced
- 300g chicken thigh, chopped
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
Paella:
- 300g paella rice (bomba or calasparra)
- 100ml white wine
- 800ml hot chicken or fish stock
- A few saffron strands (optional)
- Salt and pepper to taste
To finish:
- 200g mixed seafood (e.g. mussels, squid, clams)
- 150g raw king prawns, shell on
- A handful of Applewood smoking chips
- 4–5 bay leaves
To serve:
- Fresh parsley
- Lemon wedges
- Garlic flatbreads (see tip below)
Method
-
Preheat the Charlie Oven
Light your Charlie Oven with good quality lump charcoal and preheat to 180°C (356°F). Set a mid-level rack and cook with the door open and top vent open. -
Sear the meats
Place a large paella pan on the rack. Add the olive oil and heat for 1–2 minutes. Add the chorizo and cook until browned and releasing oils. Stir in chicken and cook until lightly golden. -
Add vegetables and spices
Add onions, garlic and peppers. Cook for 6–8 minutes until softened. Stir in the smoked paprika. -
Incorporate rice and liquids
Add the rice and stir for 2 minutes to coat in the oils and spices. Pour in the white wine and allow it to reduce. Then add the hot stock (and saffron if using). Season with salt and pepper. Stir once to evenly distribute the ingredients. -
Infuse with smoke and cover
Add a handful of Applewood smoking chips to the coals and toss bay leaves onto the flames. Cover the pan with foil or a lid. Simmer gently for 15–20 minutes until the liquid is mostly absorbed and the rice is nearly cooked. -
Add seafood and finish uncovered
Remove the cover. Gently arrange the seafood and prawns over the top. Cook for another 5–8 minutes until seafood is just cooked and the rice develops a golden crust (socarrat) on the bottom. -
Rest and serve
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and lemon wedges.
Garlic Flatbread Tip
Bake flatbreads on a pizza stone on the top rack during the final stage of cooking. They’ll be ready in 3–5 minutes—soft, golden, and perfect for scooping up that smoky rice.
Fire cooking made easy
This dish shows off everything the Charlie Oven does best—big flavour, no faff, and one oven that does it all. With a bit of fire and a few clever touches, paella becomes something truly special.