Grilled Seafood Paella
Loosely based on Grilled Paella recipe by Cook’s Illustrated
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. Place shrimp, scallops, and octopus in a bowl and mix with 1 TB olive oil, 1/2 tsp garlic, 1/2 tsp paprika, and 1/4 tsp salt. Let sit.
  2. In small saucepan, heat 1 TB oil over medium heat and add garlic. Cook for about 1 minute, add tomato paste and remaining paprika, and cook about another minute. Add sherry and chicken broth (or water), along with saffron. Bring to a boil, then remove from the heat and set aside.
  3. Turn your grill on high. Meanwhile, indoors, place your paella pan on the stove and coat the bottom in olive oil (about 1/4 cup). Turn stove to medium and add onion, tomato, and a pinch of salt. Cook about 7 minutes or so, onions should be soft and tomatoes should be looking more like jam. Add the rice and stir to toast it and coat with oil.
  4. When the grill is ready, move the paella pan with rice, onions and tomatoes outside to the burner. Once on the grill, add the broth mixture to the rice in the paella pan. (I do it in this order because it is much easier than carrying a paella pan full of hot broth around!) Make sure the rice is spread evenly through the pan and let it come to a simmer.
  5. Once the liquid is simmering, add your proteins (mussels, shrimp, scallops, octopus, chorizo). Try to spread them out evenly around the pan. Mussels should go in on their side, hinge side down, so that they open facing upwards. Cook for about 15 minutes or so, with the grill covered, or until the rice is almost done. Try to move the pan around the grill occasionally for even cooking, although depending on your grill this isn’t completely necessary.
  6. At that point, sprinkle the peas across the top of the paella. Let it cook covered for another 5 minutes or so, until all the liquid has evaporated from the rice.
  7. If you like the traditional crispy crust on the bottom of your rice, you can continue cooking it (with the lid off the grill) for about 10 more minutes to brown the bottom of the rice. Remove from the grill and serve!
Recipe Notes

If you don’t have a paella pan you can use a wide roasting pan instead.