Grilled Seafood Paella
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.
Grilled Seafood Paella
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 recipe. 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.
What is Paella?
Paella is a traditional dish originating in Valencia. Made mostly of rice and stock, similar to a risotto, it’s one of the best known dishes in Spain.
This Seafood Paella is inspired by a dish I had on vacation in the Dominican Republic. Cooked over hot coals in a paella pan the size of Canada, this recipe totally stole my heart. Heavy on the shellfish with grilled lemons for seasoning, you can easily make this recipe at home on your own grill or in your oven.
Authentic paella is often made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. I skip the chicken in this recipe and go all in on the seafood.
How To Make It
Bring the seafood stock (or chicken stock) to a boil over medium heat.
Add the saffron and the clams. Cook until opened.
Add the mussels and cook until opened.
Toss the shrimp, scallops, lobster tail and lemon with paprika and salt.
Heat the olive oil in the paella pan.
Cook the onions, garlic and chorizo.
Stir in the tomato paste and rice.
Add the stock 1 cup at a time to the rice until all the stock is used.
Grill the shrimp, scallops, lobster and lemon on the grill rack and cook for 2-3 minutes on each side.
Stir the peas into the rice.
Top with the shellfish and lemons.
Cook the paella over medium high heat for 3-4 more minutes until a crust forms on the bottom of the pan.
Transfer to a trivet and serve immediately!
If you’re on a budget and find most of the shellfish expensive, you can easily make this a Shrimp Paella by omitting the other seafood and doubling the amount of shrimp called for in the recipe card below.
What Rice To Use
You’ll want to use a medium grain rice when making this easy paella recipe. I’ve used Arborio and Jasmine rice with excellent results. The shorter, rounder grains soak up the liquid quickly making them perfect for paella.
What To Serve With It
Can it be made in advance?
You can make this easy paella recipe in advance! It’s great for entertaining because everything can be cooked up to a day in advance and then reheated on the grill. I do enjoy it right after cooking it for best results but it’s definitely do-able if you make it ahead of time.
More Easy Seafood Recipes
- Mexican Shrimp Cocktail
- Easy Shrimp Ceviche
- Sautéed Garlic Butter Crab Legs
- Seafood Gumbo
- The Best Crab Cakes Ever
Get the Recipe: Grilled Seafood Paella Recipe
- 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.