Seafood Paella

CategoryDifficultyBeginner

Difficulty: 🔥

Seafood Paella

Prep Time20 minsCook Time40 minsTotal Time1 hr
 4 tbsp Olive oil
 8 oz Green beans, trimmed and cut into 1" pieces
 2 cups Peas
 12 Littleneck clams, scrubbed
 1 lb Shrimp, peeled and deveined with tails on
 16 Mussels, scrubbed and de-bearded
 1 cup Tomato sauce
 2 cups Seafood broth
 2 cups White wine
 2 cups Spanish rice
 3 tsp Smoked paprika
 4 Cloves of garlic, minced
 Pinch of saffron
1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

Adjust your grill height over the embers to medium heat (approx. 350 degrees).

3

Bring the skillet over medium heat. Stir in garlic, paprika and cook for 1-2 minutes.

4

Add tomato sauce and green beans. Saute for 2-3 minutes until bright green but still crunchy.

5

Add broths and wine. Bring to a boil.

6

Stir in rice and clams and cook for 10 minutes, raising cooking surface slightly if rice mixture is about to boil over.

7

Add saffron, mussels and shrimp and cook for another 6-8 minutes until mussels are opened, shrimp is pink and opaque, and most of the liquid has been absorbed into the rice.

8

Remove from heat and cover with clean, dry paper towels for 5-10 minutes (this process allows the rice at the bottom of the pan to get crispy).

9

Remove and serve.

Ingredients

 4 tbsp Olive oil
 8 oz Green beans, trimmed and cut into 1" pieces
 2 cups Peas
 12 Littleneck clams, scrubbed
 1 lb Shrimp, peeled and deveined with tails on
 16 Mussels, scrubbed and de-bearded
 1 cup Tomato sauce
 2 cups Seafood broth
 2 cups White wine
 2 cups Spanish rice
 3 tsp Smoked paprika
 4 Cloves of garlic, minced
 Pinch of saffron

Directions

1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

Adjust your grill height over the embers to medium heat (approx. 350 degrees).

3

Bring the skillet over medium heat. Stir in garlic, paprika and cook for 1-2 minutes.

4

Add tomato sauce and green beans. Saute for 2-3 minutes until bright green but still crunchy.

5

Add broths and wine. Bring to a boil.

6

Stir in rice and clams and cook for 10 minutes, raising cooking surface slightly if rice mixture is about to boil over.

7

Add saffron, mussels and shrimp and cook for another 6-8 minutes until mussels are opened, shrimp is pink and opaque, and most of the liquid has been absorbed into the rice.

8

Remove from heat and cover with clean, dry paper towels for 5-10 minutes (this process allows the rice at the bottom of the pan to get crispy).

9

Remove and serve.

Seafood Paella

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