Grilled Seafood and Chorizo Paella
recipe

Grilled Seafood and Chorizo Paella

5.0

One fire. One pan. Elementary ingredients. A few glasses of wine. And, a bit of patience. Influenced by the foundations of the original Spanish ingredients and methods, this grilled seafood and chorizo paella features a bold array of shellfish, spicy pork sausage, a garden of fresh, earthy vegetables and herbs, a plump arborio rice, and a roasting ...

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Ingredients

For the paella
4
tablespoons olive oil
8
ounces calamari
16
ounces ground chorizo
16
ounces praw, or large shrimp, cleaned and deveined
1
large yellow onion, diced
4-6
cloves garlic, minced
3
large roma tomatoes, chopped
1
cup dry white wine
3
cups seafood stock
2
cups arborio rice
1
teaspoon saffron threads
1/2
teaspoon cayenne pepper
2
pinches sugar
1
red bell pepper, thinly sliced
2
large handfuls shelled mussels and clams
 
sea salt to taste
 
fresh ground peppercorn to taste
1
lemon, sliced
 
parsley, chopped for garnish
Other tools
 
food processor

Ingredient Tips

Arborio Rice
Soak this rice in warm water for 30 minutes before cooking, then drain.

Directions

1

Preheat grill, setting up a 2-zone cooking. Turn one side of the grill to high heat, which will be your direct zone. Leave the other side off; this will be your indirect zone. Place the wood packet in rear corner of the direct zone. Close the grill lid. Once the wood packet is smoking the grill is ready.

2

Warm oil in a large heavy bottom pan placed over the direct zone grill grates. Toss in calamari, chorizo and prawn. Sauté until calamari and chorizo are just crisp and prawn are nearly translucent in color. Be cautious not to overcook. Remove contents from the pan and set aside.

3

Return same pan back to the direct zone grill grates. Add onion, garlic and tomato. Sauté for 7-10 minutes or until onion just begins to caramelize and garlic is fragrant. Scrape all contents and browned bits into a food processor. Pulse until well-combined This mixture is your “soffritto.”

4

Place the same pan over the cooler, indirect zone. Pour the wine and seafood stock into the pan. Whisk together with the soffritto. When liquids begin to simmer, add rice, paprika, chili powder, saffron, pepper, sugar, and season to taste with salt and pepper. Close grill lid and stir intermittently allowing mixture to slowly reduce by 1/2.

5

Add red pepper and lemon slices, mussels and clams, and the sautéd chorizo, calamari and prawn. Stirring only intermittently, allow the dish to simmer with the grill lid closed until the shellfish open, are fully-cooked through and most of the liquid has been absorbed.

6

Remove pan from the grill and cool uncovered for 5-10 minutes. To plate and serve, spoon paella into a shallow bowl, season additionally to taste, garnish with fresh lemon slices and chopped parsley.

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