Grilled Seafood Paella Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Loaded with shellfish, this Seafood Paella Recipe is filled with spanish flavors with crispy rice that makes it simply spectacular. So easy to make!

Course: Dinner
Cuisine: spanish
Keyword: paella
Servings: 6
Calories: 968 kcal
Author: Kellie
  • 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
  1. 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.
  2. In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
Nutrition Facts
Grilled Seafood Paella Recipe
Amount Per Serving (0 g)
Calories 968 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Cholesterol 290mg97%
Sodium 2330mg101%
Potassium 1178mg34%
Carbohydrates 105g35%
Fiber 7g29%
Sugar 8g9%
Protein 60g120%
Vitamin A 1450IU29%
Vitamin C 51.4mg62%
Calcium 192mg19%
Iron 10.6mg59%
* Percent Daily Values are based on a 2000 calorie diet.