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Smoked Seafood Paella

30

1

Pecan

We took one of Spain’s most famous dishes and made it even better with wood fired flavor. Sliced, dried chorizo, is paired with jumbo shrimp and your choice of mussels, clams or any other shellfish you can find. Mix all that with paella rice and a rich chicken-saffron stock for one of the most unique dishes you’ll ever make.

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  • 8 Cup low sodium chicken broth

  • 1 Teaspoon saffron threads

  • 4 Tablespoon extra-virgin olive oil, plus more for serving

  • 1/2 Pound Dried Chorizo, sliced

  • 1 Medium yellow onion, diced

  • 2 cloves garlic, minced

  • 2 Cup Short-Grain Rice, such as arborio, vialone nano, or other short-grain paella rice

  • 1 Cup fresh or frozen peas

  • 1 Pound Mussels, clams, or other combination of shellfish

  • 2 Pound jumbo shrimp in their shells

  • 2 lemons, quartered, for garnish

  • 3 Tablespoon flat leaf parsley, for garnish

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 2

    Arrange two racks on the grill for smaller models or one large rack on the lowest level. In a medium saucepan with oven-proof handles, add the stock and saffron. Place the saucepan directly on the grill grates and allow it to warm as you cook the paella, stirring it once or twice to ensure the saffron dissolves in the stock.
    • 8 Cup low sodium chicken broth

    • 1 Teaspoon saffron threads

  • 3

    Place the paella pan directly on the grill grates. Add the olive oil, chorizo, and onion and stir to ensure the oil is evenly distributed. Cover, close the lid, and cook until the onions are translucent, 10-15 minutes, making sure to stir them twice during cooking. Add the garlic, stir, cover, and allow the garlic to cook for 3 minutes.

    400 ˚F

    • 4 Tablespoon extra-virgin olive oil, plus more for serving

    • 1/2 Pound Dried Chorizo, sliced

    • 1 Medium yellow onion, diced

    • 2 cloves garlic, minced

  • 4

    Stir in the rice and a generous pinch of salt, ensuring each grain is coated with olive oil. Spread the rice evenly over the bottom of the pan. Using a ladle, pour in enough stock to create a thin veil over the rice. Do not stir. Close the grill and allow the rice to cook for 15 minutes. The rice should have absorbed most of the stock.

    400 ˚F

    • 2 Cup Short-Grain Rice, such as arborio, vialone nano, or other short-grain paella rice

  • 5

    Scatter the peas over the top of the rice, then add the seafood. Distribute it evenly across the top, making sure the mussels and clams are placed with their seams down so that the juices run into the paella when they open.
    • 1 Cup fresh or frozen peas

    • 1 Pound Mussels, clams, or other combination of shellfish

    • 2 Pound jumbo shrimp in their shells

  • 6

    Pour another thin layer of stock over the rice and cover. Cook until the rice absorbs all of the stock and the clams and mussels have opened, 15-20 minutes. The rice should have a little bite to it. If it is still too hard, add a little more of the saffron broth and cook a few minutes longer with the lid down.

    400 ˚F

  • 7

    Remove the paella from the grill. Discard any mussels or clams that do not open. Garnish with the lemon wedges and parsley and a drizzle of extra-virgin olive oil. Serve family style in the pan. Enjoy!
    • 2 lemons, quartered, for garnish

    • 3 Tablespoon flat leaf parsley, for garnish

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