Seafood Paella Recipe

Great Seafood Paella recipe for grilling, the Big Green Egg or stovetop.

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Ready in: 45m  -  Cooking time: 45m  -  Waiting time: 10m
Seafood Paella Recipe


For 10 people ()

  • 6 part(s) Chicken Breasts
  • 2 teaspoon(s) Salt
  • 2 teaspoon(s) Black Pepper
  • 0.5 cup(s) Olive Oil
  • 1.5 cup(s) Onions (chopped)
  • 0.75 cup(s) Celery (chopped)
  • 6 tablespoon(s) Garlic (chopped)
  • 3 cup(s) Smoked Sausage
  • 1.5 cup(s) Uncooked Long Grain Basmati Rice
  • 1.5 part(s) Peeled Tomatoes (Chopped)
  • 1 tablespoon(s) Worcestershire sauce
  • 1 tablespoon(s) Hot Sauce
  • 9 part(s) Bay Leaves (whole)
  • 2 tablespoon(s) Creole Seasoning
  • 0.5 teaspoon(s) Safron threads (soak in 3/4 cup water)
  • 3 cup(s) Chicken Stock
  • 1 pound(s) Salmon (1 inch cubes)
  • 24 part(s) Mussels
  • 0.75 pound(s) Medium Shrimp
  • 1.5 cup(s) English Peas


Preparation for this meal takes the majority of the time, cooking it is the fun and easy part!  Directions:

1.  Preheat Big Green Egg or Grill to 450 degrees.  You can also do this stove top, medium-high heat.  Use a cooking pan with a large surface area at least 2.5 inches deep.

2.  Sprinkle the salt and pepper over the chicken (cubed to bite size) and mix well.  

3.  Put pan on hot surface and pour in the olive oil.  Let warm and add the chicken.  Cook chicken ~10 minutes, stirring frequently until browned.  Do not overcook the chicken - remove once browned.  Remove chicken with a straining utensil and palce in a covered dish to keep warm.

4.  Add Onions, Celery, Creole Seasoning, Saffron, Garlic and bay leaves. Mix in well and let simmer for 2 minutes.

5.  Add the chicken stock, tomatoes and rice and bring to a low boil.  Cook for 20 minutes, stirring every 5 minutes (Keep this at a low boil!!).

6.  Add Salmon, mix in well, and cook for 3 minutes.

7.  Add browned Chicken, Mussels (optional), Peas, Shrimp, Sausage, Worcestershire Sauce and hot sauce - mix well.  Cook 5 minutes, or until shrimp is cooked and rice is tender.

8.  Remove from heat, cover and let stand for 5-10 minutes.  Discard any mussels that did not open.

9.  Scoop into bowls and serve.

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