• Smoked Seafood Paella by Amanda Haas
 
  • Smoked Seafood Paella by Amanda Haas
 

Smoked Seafood Paella
by Amanda Haas

  • Difficulty4/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves6 - 8
  • HardwoodOak

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.

Ingredients

  • 8 Cups LOW-SODIUM CHICKEN BROTH
  • 1 tsp SAFFRON THREADS
  • 4 tbsp EXTRA-VIRGIN OLIVE OIL
  • 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 SHORT-GRAIN PAELLA RICE
  • 1 cup FRESH OR FROZEN PEAS
  • 2 lbs JUMBO SHRIMP IN THEIR SHELLS
  • 1 lb MUSSELS, CLAMS, OR OTHER COMBINATION OF SHELLFISH
  • 2 LEMONS, QUARTERED, FOR GARNISH
  • 3 tbsp FLAT LEAF PARSLEY, FOR GARNISH
  • SPECIAL EQUIPMENT: 18-INCH PAELLA PAN
  • 8 Cups LOW-SODIUM CHICKEN BROTH
  • 1 tsp SAFFRON THREADS
  • 4 tbsp EXTRA-VIRGIN OLIVE OIL
  • 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 SHORT-GRAIN PAELLA RICE
  • 1 cup FRESH OR FROZEN PEAS
  • 2 lbs JUMBO SHRIMP IN THEIR SHELLS
  • 1 lb MUSSELS, CLAMS, OR OTHER COMBINATION OF SHELLFISH
  • 2 LEMONS, QUARTERED, FOR GARNISH
  • 3 tbsp FLAT LEAF PARSLEY, FOR GARNISH
  • SPECIAL EQUIPMENT: 18-INCH PAELLA PAN

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10-15 minutes.

Arrange two racks on the grill for smaller models or one large rack on the lowest level. Place the stock and the saffron in a medium saucepan with oven-proof handles.

Place on the grill and allow it to warm as you cook the paella, stirring it once or twice to ensure the saffron dissolves in the stock. Place the paella pan on the grill.

Add the olive oil, chorizo, and onion and stir to ensure the oil is evenly distributed.

Cover and cook until the onions are translucent, about 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. 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. 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.

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, about 15-20 minutes longer.

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.

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!

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  • Difficulty4/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves6 - 8
  • HardwoodOak