Seafood Paella Recipe (On the Grill)

Ingredients

• 1 pinchsaffron
• 950 ml (4 cups)chicken stock
• 28 g (2 tablespoons)unsalted butter
• 30 ml (2 tablespoons)extra-virgin olive oil
• 350 ml (1½ cups)red onion, finely diced (1 medium onion)
• 1red pepper, diced
• 6 clovesgarlic, finely diced
• 227 g (8 oz)Spanish chorizo, sliced into 6 mm (¼-inch) rounds
• 475 ml (2 cups)Arborio rice
• 1 x 425 g (15 oz) candiced tomatoes, drained of excess liquid
• ½ teaspoonkosher salt
• ½ teaspooncoarsely ground black pepper
• 15 ml (1 tablespoon)seafood seasoning (use 7.5 ml (½ tablespoon) for the cod and 7.5 ml (½ tablespoon) for the prawns; season the seafood before cooking)
• 454 g (1 lb)mussels, beards removed and shells cleaned of barnacles; soak in water for 15 minutes
• 454 g (1 lb), 16/20 countprawns, seasoned
• 454 g (1 lb)cod or other white fish, deboned and seasoned (the original recipe uses ling cod)
• 1lemon, halved across the middle
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Prepare the grill

   Set up the grill for two-zone or indirect cooking to help prevent the pan scorching as the rice simmers. Set a large, shallow empty pan or paella pan over the indirect heat to warm while you prepare the other ingredients.

2. 2

   Infuse the stock

   In a separate medium saucepan, bring the chicken stock to a gentle simmer. Add the saffron, stir, then turn off the heat. Stir the stock every few minutes as the saffron infuses it before you add it to the rice.

3. 3

   Soften the vegetables

   Once the grill is ready, add the butter, olive oil, onion and red pepper to the warmed pan. Stir every few minutes, closing the grill lid between stirs, and cook for about 10 minutes until softened.

4. 4

   Part-cook the cod

   Place the seasoned cod directly on the grill grates, outside the pan, to give it some grill flavour before it finishes cooking in the paella. You can also grill the lemon halves on the grates for serving.

5. 5

   Add chorizo

   Add the garlic and chorizo to the pan and cook, stirring, for about 2–4 minutes. Add the rice.

6. 6

   Cook the rice

   Stir the rice for 2 minutes so it takes on the flavours and toasts slightly. Add the saffron-infused stock, including the saffron threads, along with the tomatoes, salt and pepper; stir to combine. Cover the grill to bring the heat back up. After 10 minutes, stir once: the liquid should just be starting to bubble. Close the lid again and let it simmer into the rice.

7. 7

   Add the seafood

   After a further 10 minutes of simmering, place the mussels, prawns and cooked cod on top of the rice. For a crusty base, avoid stirring and gently nestle the fish into the mixture; otherwise, you can stir.

8. 8

   Steam the seafood

   Cook for another 5–7 minutes, until the mussels have opened and the prawns are cooked through.

9. 9

   Garnish and serve

   Take the pan off the heat, scatter over the parsley and serve with a squeeze of grilled lemon.

What is seafood paella?

Paella is a Spanish rice dish traditionally associated with Valencia, though seafood versions are enjoyed in many coastal areas. This version takes the idea to the grill, cooking rice, chorizo and seafood together in one broad pan.

Saffron colours and perfumes the stock, while chorizo adds paprika-rich savouriness. Cooking over indirect heat gives the rice time to absorb the liquid without exposing the pan to the grill’s hottest zone.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 34g protein, 47g carbs, 15g fat.

The rice and tomatoes provide most of the carbohydrates, while the olive oil, butter and chorizo contribute much of the fat. Prawns, cod and mussels are the main sources of protein. For a more balanced plate, serve a portion with a fresh salad or extra grilled vegetables.

Build flavour before the rice

Saffron stock: Let the threads steep in warm stock while you prepare the pan. Stir it now and then so the colour and flavour are distributed when it goes into the rice.

Chorizo and vegetables: Softening the onion and pepper first builds a savoury base. The garlic and chorizo go in later, so the garlic has less time to scorch and the chorizo can release its flavour before the rice is added.

Manage the grill heat

Indirect zone: Keep the pan away from direct flame while the rice simmers. This is especially useful for a broad, shallow pan, which can heat unevenly over a hot spot.

Lid timing: Closing the grill between stirs helps the heat recover and traps warmth around the pan. The method calls for one stir after the first 10 minutes of simmering, then another 10 minutes before adding the seafood.

Look for doneness cues

Rice: After the first 10 minutes with the stock, the liquid should just begin to bubble. Once the seafood has been added, the rice continues to cook while the shellfish and fish steam above it.

Seafood: The mussels should open and the prawns should be cooked through after a further 5–7 minutes. The cod is part-cooked on the grates first, then finishes in the rice mixture.

Choose a crusty or softer base

Crusty base: Once the seafood goes on, leave the rice unstirred and gently tuck the fish into it. This lets the bottom layer stay in contact with the hot pan.

Softer finish: Stirring at this stage is an option if you are not aiming for a crusty base. Keep the movement gentle so the cod does not break up too much.

Serve it straight from the pan

Finish: Scatter parsley over the paella and squeeze grilled lemon over the seafood just before serving. The lemon halves can cook directly on the grill grates while the cod is part-cooking.

On the side: A simple green salad or grilled vegetables make a fresh contrast to the rice and chorizo. Keep accompaniments light so the paella remains the focus of the meal.

Recipe notes & tips

• Clean and soak the mussels for 15 minutes as directed, and discard any that remain closed after cooking.
• Season the cod and prawns before they go on the grill, using the seafood seasoning divided between them.
• Warm the empty paella pan over indirect heat while the saffron infuses in the stock.
• Stir the rice for the specified 2 minutes before adding the stock to help coat and lightly toast the grains.
• Keep the lid closed between stirring and checking so the grill can regain heat.
• Grill the lemon halves alongside the cod for a warm, smoky squeeze at the table.

Variations

• Change the fish: Use another deboned white fish in place of the cod.
• Adjust the seasoning: Divide the seafood seasoning between the prawns and fish as directed.
• Grill the lemon: Char the lemon halves on the grates while the cod part-cooks.
• Choose the finish: Leave the rice undisturbed after adding seafood for a crusty base, or stir for a softer finish.
• Add a green side: Serve with salad or grilled vegetables for a fresh contrast.

Common mistakes to avoid

• Direct heat under the pan: It can scorch the rice; use the indirect cooking zone for the pan.
• Skipping the saffron infusion: Give the threads time in the warm stock so their flavour and colour can spread through the liquid.
• Stirring too often: Stir the rice once after the first 10 minutes of simmering, then leave it to cook until the seafood goes on.
• Adding seafood too early: Wait until after the rice has simmered for 20 minutes in total before arranging the seafood on top.
• Overcooking the seafood: Check after 5–7 minutes and stop when the mussels have opened and the prawns are cooked through.
• Leaving mussels uncleaned: Remove the beards, clean the shells and soak them for 15 minutes before cooking.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently until piping hot throughout; seafood can become tough if heated for too long.

Frequently asked questions