Fire up the pellet grill because we’re going to show you how to make the easiest and most delicious Pellet Grill Seafood Paella, EVER.
Pellet Grilled Seafood Paella
The first time I ever tried paella was at a little restaurant in a town near me called The Paella Bar. It was delicious, and I knew I had to figure out a good way to make it at home on our pellet grill.
Living in the Pacific Northwest has a lot of advantages, but one of my favorite ones is the easy access to amazing seafood. I’m a seafood fanatic and living a stone’s throw away from shores where you can dig up some of the highest quality clams, oysters, and mussels, and a few yards further set traps to catch the best crab and spot prawns in the world is quite the treat.
Not that I go digging (yet). Thankfully there are a lot of places to buy high-quality fresh seafood locally, and one of the best I’ve found is Taylor Bay Shellfish. We’ve ordered from them several times now, and have always had great experiences with their deliveries and the quality of the seafood we get. Can you say Kumomoto Oysters, anyone?? (Cause I can’t. That’s a mouthful. A delicious mouthful.)
I saw their new paella kit while scrolling through Instagram, and reached out to pick one up immediately. They provide everything you need besides the olive oil, vegetables, and broth, to make paella right at home.
(Taylor Shellfish provided the paella kit to me to try out, free of charge, but I am not being compensated to write this post.)
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Seafood Paella Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- olive oil
- red bell pepper
- onion
- saffron
- sofrito
- paella rice
- seafood or fish stock
- white wine
- clams
- muscles
- shrimp
- lemons
- parsley
See all of my Pellet Grill Seafood Recipes here!
How to make Grilled Seafood Paella
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Preheat the grill
Follow the manufacturer’s directions. Heat to 400°.
2
Prep
Chop your onions and red bell peppers and put your olive oil into your pan and let it heat up on your grill.
3
Saute
Add the vegetables and let them cook until they are lightly browned (about 10 minutes). Stir them a time or two to check progress.
4
Add the saffron, sofrito, and rice
Add the saffron and sofrito to the vegetables and give them a stir. Let it cook for 2-3 minutes. Add in the rice and give it a stir so it is coated in the oil/sofrito/vegetable mixture. This is the last time you are going to stir it, so make it good!
5
Gently add in the liquids
Add in the fish/seafood stock and wine to the pan. Let the mixture simmer until the liquid is almost all the way absorbed.
6
Add the seafood
Put the seafood all over the top of the rice and close the lid and let it cook for another 10-12 minutes. Once the shellfish have opened and the shrimp are no longer opaque, you can remove the pan from the grill and serve.
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More great Pacific Northwest seafood recipes
- Whole Grilled Salmon
- Spot Prawn Rolls
- Crab and Shrimp Cocktail Board (great for parties!)
- Blackstone Crab Scampi
- Dungeness Crab Bisque
- Traeger Cioppino
- Honey Garlic Salmon
- Pellet Grill Spicy “Fried” Shrimp
Pellet Grill Seafood Paella
Make a delicious seafood paella right at home on your pellet grill! Seafood cooked over a live wood fire with the freshest seafood around.
Ingredients
- 1/3 cup olive oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 10 threads saffron
- 1 - 12.3 ounce jar sofrito
- 1 1/2 cups paella rice
- 3 cups seafood stock
- 1 cup dry white wine
- 1 pound clams
- 1 pound mussels
- 1 pound shrimp
- 1/4 cup chopped parsley
- 1 lemon, cut into wedges
Instructions
- Preheat the grill to 400° following the manufacturer's instructions.
- Chop your onion and bell pepper and set aside.
- Place your paella pan on the grill and put the oil inside. Shut the grill and let the oil heat for 2-3 minutes.
- Saute the onion and bell peppers in the pan for about 10 minutes, (lid closed) stirring occasionally. Keep the stirring sessions short so you don't lose more heat than you need to!
- Put the saffron in the pan along with the sofrito. Stir and let it cook for 2-3 minutes.
- Add your rice to the pan and stir to coat with the vegetable and oil mixture. Slowly add in your liquids. Close the grill and let simmer for 15-20 minutes, or until the liquid is almost all the way absorbed into the rice.
- Add the seafood to the top of the pan and close the lid of the grill. Let cook for around 10 minutes, or until all of the shellfish has opened up.
- Serve hot, and garnish with parsley and lemon wedges.
Notes
* If your grill has a "direct grill" method like our Camp Chef Woodwind does, you'll want to activate that mode for best results. It isn't necessary, but does make it a little faster!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 547Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 84mgSodium: 1210mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 31g
Nutrition data provided here is only an estimate.