Grilled Seafood Paella

If you’ve ever dreamed of savoring a seaside paella while listening to the waves, here’s the next best thing: a homemade Grilled Seafood Paella! We’re bringing Spanish coastal flavors right to your backyard grill. Imagine tender shrimp, clams, and mussels infused with smoky, saffron-scented rice—all in one delicious skillet.

What makes this recipe extra special? The grill. Grilling adds a subtle smokiness to the seafood and veggies, enhancing the flavors of the paella and recreating the authentic taste of traditional Spanish fire-cooked dishes. You don’t need to be a grill master to achieve amazing results with this dish; it’s all about layering flavors, letting the grill work its magic, and bringing everyone to the table for a satisfying, family-style meal.

Whether you’re hosting a weekend gathering or treating yourself to something special, Grilled Seafood Paella is a showstopper that brings people together. Gather your fresh seafood, load up on saffron and paprika, and get ready to create a Spanish-inspired feast right at home.

Recipe Summary:
Grilled Seafood Paella offers a beautifully smoky, saffron-infused rice dish filled with plump shrimp, mussels, and clams. Made on the grill, it’s a unique take on classic paella with added layers of flavor perfect for gatherings.

Family Tradition Paella

Whenever I bring out the paella pan, my family knows it’s going to be a meal to remember. This grilled version has become a new favorite; everyone loves the smoky undertone from the grill, and it’s an instant hit at any gathering. There’s just something so special about cooking this dish outside and sharing it straight from the pan with friends and family.

Why This Grilled Seafood Paella Is a Must-Try

• Unique Smoky Flavor: The grill adds an earthy, smoky depth to the seafood and rice.
• Packed with Fresh Seafood: A mix of shrimp, mussels, and clams gives this paella a rich and savory taste.
• Saffron-Infused: Traditional saffron and paprika bring authentic Spanish flair to every bite.

Cuisine: Spanish

Tips for Perfect Paella

• Use Bomba Rice: Traditional paella uses this short-grain rice, which absorbs liquid well without becoming mushy.
• Don’t Stir: Paella is cooked without stirring to create a socarrat, a crispy rice layer at the bottom.
• Use Fresh Seafood: For the best flavor, use fresh seafood, but frozen will work in a pinch.

Substitutions and Variations

• Add Chorizo: For extra flavor, sauté sliced chorizo with the onions and garlic.
• Chicken Option: Add chicken thighs to make it a surf-and-turf paella.
• Vegetarian Version: Replace seafood with more vegetables, like artichokes, green beans, and mushrooms, and use vegetable stock.

Make a Healthier Version

• Low Sodium Stock: Opt for low-sodium seafood or chicken stock.
• Less Oil: Reduce the olive oil if you’re watching fat content.
• More Veggies: Bulk up the dish with extra veggies for added fiber and nutrition.

Closing:
And there you have it! A stunning Grilled Seafood Paella that will make your taste buds sing. Don’t forget to share your creations with us, and if you’re in the mood for more Spanish flavors, browse some of our other recipes.

Frequently Asked Questions

1. Can I make paella without a paella pan?
   Yes, you can use a large skillet or cast-iron pan that’s grill-safe.
2. How do I get the crispy socarrat layer?
   Don’t stir the rice as it cooks, and allow it to cook a bit longer until you hear a light crackling sound.
3. Can I use frozen seafood?
   Fresh is best, but frozen seafood can work. Thaw and drain well before adding.
4. What’s the best rice for paella?
   Bomba or Arborio rice is ideal as it absorbs flavors without becoming mushy.
5. How do I store leftover paella?
   Refrigerate in an airtight container for up to 2 days. Reheat on the stove or in the oven to maintain texture.

Grilled Seafood Paella

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• Author: Victoria
• Total Time: 45 minutes

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Description

If you’ve ever dreamed of savoring a seaside paella while listening to the waves, here’s the next best thing: a homemade Grilled Seafood Paella! 

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Ingredients

• ▢ 5 cup chicken stock
• ▢ 1/2 teaspoon saffron threads
• ▢ 1 pound littleneck clams, scrubbed
• ▢ 1 pound mussels, scrubbed and debearded
• ▢ 1 tablespoon smoked paprika
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 pound shrimp, peeled and deveined, tails in tact
• ▢ 1 pound scallops
• ▢ 3 4 ounce lobster tails, split in half
• ▢ 2 lemons, quartered
• ▢ 2 tablespoons olive oil
• ▢ 1 1/2 cups chopped Spanish onion
• ▢ 3 garlic cloves, minced
• ▢ 1 1/2 cup sliced chorizo
• ▢ 2 tablespoons tomato paste
• ▢ 2 1/2 cups medium grain rice
• ▢ 1 1/2 cups frozen peas, thawed
• ▢ 1/2 cup chopped fresh parsley

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Instructions

In a medium stock pot, bring the chicken stock to a boil over a medium flame. Add the saffron and boil for 1-2 minutes.

• Add the clams to the pot and cook until the shells have opened, approximately 4-5 minutes. Transfer the clams to a platter using a slotted spoon. Add the mussels to the pot and cook until the shells have opened, approximately 3-4 minutes. Transfer to the platter with the clams. Cover and set aside.
• In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
• Place the paella pan or large skillet over high heat on the grill. Add the olive oil to the pan and heat for 1 minute. Add the onions to the pan and cook until softened, stirring occasionally. Stir in the garlic and cook for 1 minute. 
• Add the chorizo and cook for 2-3 minutes. Stir in the tomato paste and continue to cook until well combined and dark red in color. Stir in the rice and allow to cook for an additional 1-2 minutes. 
• Using a 1 cup ladle, add 2 cups of the reserved broth to the rice and stir to combine. Allow the rice to absorb the stock, approximately 2-3 minutes, before adding more 1 cup at a time until all the stock is used.
• While the rice cooks, place the shrimp, scallops, lobster and lemons directly on the grill rack. Grill the shellfish for 1-2 minutes on each side or until cooked through and opaque in color. Grill the lemons until charred on all sides. Transfer to the platter with the clams and mussels and set aside.
• Stir the peas into the rice mixture. Top with the shellfish and lemons. Allow the paella to cook over medium-high heat for 3-4 minutes longer so a crust forms on the bottom of the pan.
• Remove the paella to a heat proof trivet and serve family style at the table. Sprinkle with fresh chopped parsley before serving. Serve immediately.

• Prep Time: 15
• Cook Time: 30

Nutrition

• Calories: 477
• Fat: 7g
• Saturated Fat: 1g
• Protein: 24g