Grilled Seafood Paella with Saffron, Shrimp and Chorizo

Set a wide paella pan or skillet over a hot grill and warm the olive oil.

Serves 6

Ingredients

• 2 tbsp olive oil
• 6 oz Spanish chorizo, sliced
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cups bomba or short-grain rice
• 1 tsp smoked paprika
• 1 pinch saffron threads, steeped in warm water
• 4 cups seafood or chicken stock, warmed
• 1 lb large shrimp, peeled
• 1 lb mussels, scrubbed
• 1 cup frozen peas
• 1 lemon, cut into wedges

Instructions

1. Set a wide paella pan or skillet over a hot grill and warm the olive oil.
2. Brown the chorizo until its red oil renders, then add the onion and bell pepper and cook 5 minutes until soft.
3. Stir in the garlic, rice and smoked paprika, toasting the grains for 2 minutes until glossy.
4. Pour in the saffron water and warm stock, season with salt, and spread the rice into an even layer.
5. Simmer uncovered without stirring for 12 minutes so a golden crust (socarrat) forms on the bottom.
6. Nestle the shrimp and mussels into the rice and scatter the peas over the top.
7. Cook another 8–10 minutes until the shrimp are pink, the mussels open and the liquid is absorbed; discard any mussels that stay shut.
8. Rest 5 minutes off the heat, then serve from the pan with lemon wedges.
9. Paella is the pride of Valencia, where it was historically cooked outdoors over an open wood fire so the whole community could gather around one pan. Bringing it to the summer grill honors that tradition — the live fire builds the prized crispy socarrat and turns dinner into a centerpiece worth gathering around.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 32g
• Fat: 20g
• Carbohydrates: 58g
• Fiber: 4g
• Sugar: 5g
• Sodium: 1120mg