We've enhanced a special Spanish dish with delightful wood-fired flavor! We've paired sliced, dried chorizo with large shrimp and your favorite shellfish like mussels or clams. Combine them with paella rice and delicious chicken-saffron broth for a unique meal that you and your family will adore.
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We showcase carefully selected weekly recipes that feature barbecued favorites from around the world. This month, we're highlighting dishes from Spain. We encourage you to try something new and share your thoughts by leaving a review on Google.
Smoked Seafood Paella Recipe
Serves: 6 | Prep. Time: 30 mins. | Grill Time: 1 Hr.
Ingredients:
- 8 Cups low sodium chicken broth
- 1 tsp. saffron threads
- 4 tbsps. extra-virgin olive oil, plus more for serving
- 1/2 lb. Dried Chorizo, sliced
- 1 Medium yellow onion, diced
- 2 cloves garlic, minced
- 2 Cups Short-Grain Rice, such as arborio, vialone nano, or other short-grain paella rice
- 1 Cup fresh or frozen peas
- 1 lb. Mussels, clams, or other combination of shellfish
- 2 lbs. jumbo shrimp in their shells
- 2 lemons, quartered, for garnish
- 3 tbsps. flat leaf parsley, for garnish
Directions:
STEP 1: When you're ready to cook, set the Traeger temperature to 400°F and let it preheat with the lid closed for 15 minutes.
STEP 2: Arrange the grill racks accordingly. In a medium saucepan with oven-proof handles, combine the stock and saffron, then place it directly on the grill grates to warm as you prepare the paella.
STEP 3: Place the paella pan directly on the grill grates. Add olive oil, chorizo, and onion, stirring occasionally until the onions are translucent, about 10-15 minutes. Then add garlic, cover, and cook for 3 minutes.
STEP 4: Stir in the rice and salt, ensuring each grain is coated with oil. Spread the rice evenly in the pan, then pour enough stock to cover the rice. Close the grill and let it cook for 15 minutes.
STEP 5: Scatter peas over the rice, then add seafood evenly on top. Ensure mussels and clams are placed with their seams down.
STEP 6: Pour another layer of stock over the rice, cover, and cook until the rice absorbs all the stock and the clams and mussels open, about 15-20 minutes.
STEP 7: Remove the paella from the grill, discard any unopened mussels or clams, and garnish with lemon wedges, parsley, and a drizzle of olive oil. Serve family style in the pan. Enjoy your delicious paella!
Thanks to Traeger for sharing this original recipe.
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