Grilled Seafood Paella Recipe

Seafood Paella in a paella pan on a white background.

5 from 1 vote

This Grilled Seafood Paella Recipe is loaded with shrimp, scallops, mussels, clams, lobster tails, chorizo, saffron rice, peas, and grilled lemons. It’s smoky, flavorful, and finished with crispy rice on the bottom for an impressive seafood dinner.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: spanish

Servings:

Author: Kellie

Cost: $40

Equipment

1 paella pan
grill
measuring cup
measuring spoon
spatula

Ingredients

5 cups seafood stock or 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 intact
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 cups sliced Spanish chorizo
2 tablespoons tomato paste
2 1/2 cups Spanish short-grain rice bomba rice, Calasparra rice, Valencia rice, or Calrose rice
1 1/2 cups frozen peas thawed
1/2 cup chopped fresh parsley

Instructions

Preheat the grill to medium-high heat, about 400°F to 450°F.
In a medium stock pot, bring the seafood stock or chicken stock to a boil over medium heat. Add the saffron and boil for 1 to 2 minutes.
Add the clams to the pot and cook until the shells open, about 4 to 5 minutes. Transfer the clams to a platter with a slotted spoon.
Add the mussels to the pot and cook until the shells open, about 3 to 4 minutes. Transfer them to the platter with the clams. Cover and set aside. Discard any clams or mussels that do not open.
In a medium bowl, toss the shrimp, scallops, lobster tails, and lemons with the smoked paprika and salt. Set aside.
Place the paella pan or a large grill-safe skillet over high heat on the grill. Add the olive oil and heat for 1 minute.
Add the onion and cook until softened, stirring occasionally. Stir in the garlic and cook for 1 minute.
Add the chorizo and cook for 2 to 3 minutes. Stir in the tomato paste and cook until well combined and dark red in color.
Stir in the rice and cook for 1 to 2 minutes to lightly toast the grains.
Add 2 cups of the reserved saffron stock to the rice and stir to combine. Let the rice absorb the stock for 2 to 3 minutes.
Continue adding the stock, 1 cup at a time, letting the rice absorb most of the liquid before adding more. Spread the rice into an even layer as it cooks.
While the rice cooks, place the shrimp, scallops, lobster tails, and lemons directly on the grill rack. Grill for 1 to 2 minutes per side, or until the seafood is cooked through and opaque. Grill the lemons until charred on all sides. Transfer everything to the platter with the clams and mussels.
Stir the peas into the rice mixture. Top with the grilled seafood, clams, mussels, and lemons.
Let the paella cook over medium-high heat for 3 to 4 minutes without stirring so a crispy crust forms on the bottom of the pan.
Remove the paella from the grill and transfer it to a heatproof trivet. Sprinkle with fresh parsley and serve immediately.

Notes

For the best texture, use Spanish short-grain rice such as bomba, Calasparra, or Valencia rice. Calrose rice is a good substitute. Arborio rice can work in a pinch, but it will create a creamier texture. Avoid jasmine or other long-grain rice for the most traditional paella-style result.
Seafood stock will give this recipe the most seafood-forward flavor, but chicken stock also works well.
Use Spanish-style chorizo for the best smoky flavor.
Discard any clams or mussels that do not open after cooking.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a splash of stock or water until hot.
Freezing is not recommended because the rice can become mushy and the seafood can turn rubbery.

Nutrition