Grilled Seafood Paella
Disclaimer: This post is sponsored by World Market. All opinions are my own, as always.
Loaded with shellfish, sausage and rice, Grilled Seafood Paella is one impressive dish to serve a crowd. Made entirely on the grill, this recipe is packed with flavor and is incredibly easy to make.
Hey, guess what? It’s Monday again. Can you believe it? How fast it just sneaks up on you? I hope you all had a great weekend. We had another beautiful spring day yesterday and I spent it working all day. BUT this time, I took my work outside to whip up a few grill recipes I’ll be sharing this week! Like this Grilled Seafood Paella. Yeah, that’s right…I made everything for this dish right on the grill! I took the pots and pans outside, in the fresh air…and made a meal that I can’t stop looking at.
Grilled Seafood Paella is inspired by a dish I had on vacation in the Dominican Republic. My family and I were sitting on the beach, minding our own business when the resort staff busted out a paella pan the size of a small car. I have to say…I was getting a tinge excited because I just love paella and paella on the beach….well, seriously…how many people have eaten paella on the BEACH! The placed the pan on a huge fire pit and went to work. It took FOREVER…and I was STARVING! And occasionally the breezes would carry the aroma over to our beach chairs….it was a little torturous but equally exciting. When the paella was finally ready to eat we were in for a real treat. It was simply amazing, the briny seafood with the salty, smoky flavor of the rice and bits of crispy, crunchy rice from the bottom of the pan….pure heaven.
Since that vacation, I vowed to recreate something similar at home. With a smaller pan, of course. So, I went to World Market to see what I could find to toss into my Grilled Seafood Paella. I grabbed this paella pan, that is NOT the size of a small car, some saffron and smoked paprika. I tossed some chorizo into the cart and then headed to the check out. If you’ve never been to World Market, you should probably go check it out. It has everything you never knew you needed all under one roof. From home decor to food, fabulous gift ideas, itty, bitty trinkets….FIREFLY STRING LIGHTS! My eye was caught by the bright display of the Havana Club outdoor line. Colorful, caribbean inspired dishes, linens, umbrellas….perfect for summer entertaining! I had to grab a few things for my Grilled Seafood Paella spread. AND World Market is giving away a trip for 4 to Maui RIGHT NOW! Five days, four nights spent in a beautiful Hawaiian beach house doesn’t sound to shabby if you ask me. So, enter today and you could be on your way to paradise!
I’ll be on my back deck whipping up a seafood cornucopia for friends and family while you soak up the sun. Everything you make for the Grilled Seafood Paella is made outside on your grill. From heating the chicken stock and steaming open the clams, to bringing the whole dish together…you’re going to use your grill just like your stove top. So easy and you won’t have to clean your kitchen when you’re done! Serve your new favorite paella dish with some crisp tortilla chips and pineapple guacamole. Wash it all down with some margaritas! And if you’re looking for something a little simpler or for a smaller crowd, check out this Grilled Tiger Shrimp from Brooke Williamson. It’s a fresh seafood dish that you can prepare and grill quickly—and one that you’ll probably make or bring to every summer party!
Grilled Seafood Paella
- 5 cup chicken stock
- 1/2 teaspoon saffron threads
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 pound shrimp, peeled and deveined, tails in tact
- 1 pound scallops
- 3 4 ounce lobster tails, split in half
- 2 lemons, quartered
- 2 tablespoons olive oil
- 1 1/2 cups chopped Spanish onion
- 3 garlic cloves, minced
- 1 1/2 cup sliced chorizo
- 2 tablespoons tomato paste
- 2 1/2 cups medium grain rice
- 1 1/2 cups frozen peas, thawed
- 1/2 cup chopped fresh parsley
- In a medium stock pot, bring the chicken stock to a boil over a medium flame. Add the saffron and boil for 1-2 minutes. Add the clams to the pot and cook until the shells have opened, approximately 4-5 minutes. Transfer the clams to a platter using a slotted spoon. Add the mussels to the pot and cook until the shells have opened, approximately 3-4 minutes. Transfer to the platter with the clams. Cover and set aside.
- In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
- Place the paella pan or large skillet over high heat on the grill. Add the olive oil to the pan and heat for 1 minute. Add the onions to the pan and cook until softened, stirring occasionally. Stir in the garlic and cook for 1 minute. Add the chorizo and cook for 2-3 minutes. Stir in the tomato paste and continue to cook until well combined and dark red in color. Stir in the rice and allow to cook for an additional 1-2 minutes. Using a 1 cup label, add 2 cups of the reserved broth to the rice and stir to combine. Allow the rice to absorb the stock, approximately 2-3 minutes, before adding more 1 cup at a time until all the stock is used.
- While the rice cooks, place the shrimp, scallops, lobster and lemons directly on the grill rack. Grill the shellfish for 1-2 minutes on each side or until cooked through and opaque in color. Grill the lemons until charred on all sides. Transfer to the platter with the clams and mussels and set aside.
- Stir the peas into the rice mixture. Top with the shellfish and lemons. Allow the paella to cook over medium-high heat for 3-4 minutes longer so a crust forms on the bottom of the pan. Remove the paella to a heat proof trivet and serve family style at the table. Sprinkle with fresh chopped parsley before serving. Serve immediately.