Imagine transporting your taste buds to the sun-drenched coastal regions of Spain with a single, mouthwatering dish that combines the smoky essence of perfectly grilled seafood and the rich, aromatic flavors of traditional paella. This Pellet Grill Seafood Paella isn't just a recipe—it's a culinary adventure that brings the magic of Mediterranean cooking directly to your backyard, promising an unforgettable dining experience that will have your guests begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups Arborio rice
- 4 cups seafood broth
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 red bell pepper, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients and equipment. You will need a pellet grill, a large cast-iron skillet or paella pan, a stirring spoon, and measuring cups and spoons.
- Preheat your pellet grill to 400°F (200°C). This temperature is ideal for cooking the paella evenly and developing a nice crust on the bottom.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the Arborio rice, ensuring that the rice is well-coated with the oil and mixed with the vegetables. Cook for about 2-3 minutes, allowing the rice to toast slightly.
- Pour in the seafood broth and add the smoked paprika, saffron threads, salt, and pepper. Stir the mixture gently to combine all the ingredients.
- Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to maintain a steady simmer and let it cook uncovered for about 15 minutes. Do not stir the rice during this time, as you want to develop a crust on the bottom.
- After 15 minutes, add the shrimp and mussels to the skillet, distributing them evenly across the top of the rice. Cover the skillet with a lid or aluminum foil to help steam the seafood.
- Continue cooking for another 10-15 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
- Once cooked, remove the skillet from the grill and let it rest for about 5 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
- To serve, fluff the paella gently with a fork, mixing the seafood and rice. Garnish with fresh parsley or lemon wedges if desired. Enjoy your delicious Pellet Grill Seafood Paella!
Tips
- Rice is the star: Use authentic Arborio rice and resist the urge to stir too much—developing that coveted crispy bottom layer (called "socarrat") is key to authentic paella.
- Seafood freshness matters: Always use the freshest seafood possible, and ensure mussels are alive and tightly closed before cooking.
- Temperature control is crucial: Maintain a consistent 400°F on your pellet grill for even cooking and optimal flavor development.
- Don't rush the resting phase: Letting the paella rest for 5 minutes after cooking allows flavors to meld and rice to absorb remaining liquids.
- Saffron is non-negotiable: While expensive, authentic saffron provides that signature golden color and unique flavor that defines a true Spanish paella.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 250mg
