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Seafood Paella

grilled seafood paella

 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

You need the perfect temperature for grilled seafood paella. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.


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


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


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


Add broths and wine. Bring to a boil.


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


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.


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).


Remove and serve your grilled seafood paella.

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