Grilled Seafood Paella

Main Dish


Check out our new seasonings here



  • Two (2) tomatoes, medium diced
  • One (1) red bell pepper, diced small
  • One (1) large yellow onion, diced
  • Four (4) garlic cloves, minced
  • Two (2) tbsp. olive oil
  • Six (6) boneless skinless chicken thighs
  • One (1) lb. mussels
  • One (1) lb. little neck clams
  • 16/20 shrimp, peeled and deveined
  • Two (2) cups aborio rice
  • Pinch of saffron
  • Three (3) cups of low sodium chicken stock
  • One (1) cup of clam juice
  • Two (2) tbsp. smoked paprika
  • ½ cup green peas
  • Salt, to taste
  • Pepper, to taste
  • Garlic, to taste
  • Two (2) lemons, sliced
  • Parsley, chopped



  • Turn grill on to medium high heat.
  • Cut up your tomatoes, bell pepper, onion, garlic, parsley and lemon wedges.
  • Clean your mussels and clams. Make sure that your mussels and clams are still alive by tapping them to see if they shut.
  • Peel and devein shrimp. We like to leave the tail on.
  • Add two tbsp. olive oil in paella pan. Place chicken thighs in pan to brown.  Once about 70% cooked, pull and set aside.
  • Turn heat down to medium low. Caramelize onions in paella pan for about 10 minutes. 
  • Turn heat down to low and add bell peppers. Cook for about 5 minutes.  Add garlic and cook for 1 minute.
  • Add rice to cooked veggies and tip with a pinch of saffron. Toast rice for about 2-3 minutes.
  • Add chicken stock and clam juice.
  • Stir and season with smoked paprika, salt, pepper and garlic.
  • Add partially cooked chicken, clams and mussles. Close lid and cook for 20 minutes. 
  • Top with green peas and shrimp. Cook for approx. 15 more minutes.
  • Garnish with parsley and freshly squeezed lemon juice.


 *Click here to see what's new in our online store!


Follow us!




Older Post Newer Post