Kamado Joes Seafood Paella
This seafood paella is a vibrant Spanish rice dish infused with the flavors of the ocean. Created by the Kamado Joe Ambassador Tim Shelburn.
Ingredients (Serves 4):
4 1/2 Cups Chicken Stock
1/2 Teaspoon Of Saffrom
3 Tablespoons Of Olive Oil
1/2 Finely Chopped Yellow Onion
1/2 Finely Chopped Red Bell Ppper
3 Cloves Garlic, Finely Chopped
4 Ounces Dried Chorizo Sausage, Sliced
2 Cups Arborio Rice
1 (14-Ounce) Can Fire-Roasted Diced Tomatoes
1 Cup Frozen Green Peas
1/4 Teaspoon Salt
2 Pound Littleneck Clams, Rinsed And Scrubbed
1/2 Pound Mussels, Rinsed And Scrubbed
4-5 Sea Scallops, Foot Removed
1 Pound Large Shrimp, Peeled And Deveined
1/4 Cup Chopped Parsley
1 Lemon, Cut Into Wedges
For the best results we recommend:
Kamado Joe XL Lumpwood Charcoal
Kamado Joe Karbon Steel Paella Pan
Directions:
1: Heat your Kamado Joe to 425°F
2: In a sauce pan, bring your chicken stock to a boil and add the saffron and remove for heat.
3: In your Karbon Steel paella pan, add 1 Tbsp of olive oil and sauté the onion and red bell pepper until the onions are translucent. Add the chorizo slices and garlic.
4: Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is well coated.
5: Stir in the chicken stock, frozen peas and fire-roasted tomatoes. Taste for salt.
6: Spread out the ingredients and let it simmer for 15 minutes with the dome closed. Add more stock if it dries out.
7: Add the littleneck clams and mussels upright in the mixture. They are finished when the shells open.
8: Add the sea scallops and shrimp around the shellfish to fill the gaps.
9: Once the scallops reach 125°F internal the dish is ready to serve.
Note: Check the bottom of the rice. You want it to be golden brown, but not burnt. Heat longer if desired. If the shellfish did not open, they might be dead and will need to be discarded.
10: Garnish with fresh parsley and lemon wedges.
Ingredients (Serves 4):
4 1/2 Cups Chicken Stock
1/2 Teaspoon Of Saffrom
3 Tablespoons Of Olive Oil
1/2 Finely Chopped Yellow Onion
1/2 Finely Chopped Red Bell Ppper
3 Cloves Garlic, Finely Chopped
4 Ounces Dried Chorizo Sausage, Sliced
2 Cups Arborio Rice
1 (14-Ounce) Can Fire-Roasted Diced Tomatoes
1 Cup Frozen Green Peas
1/4 Teaspoon Salt
2 Pound Littleneck Clams, Rinsed And Scrubbed
1/2 Pound Mussels, Rinsed And Scrubbed
4-5 Sea Scallops, Foot Removed
1 Pound Large Shrimp, Peeled And Deveined
1/4 Cup Chopped Parsley
1 Lemon, Cut Into Wedges
For the best results we recommend:
Kamado Joe XL Lumpwood Charcoal
Kamado Joe Karbon Steel Paella Pan
Directions:
1: Heat your Kamado Joe to 425°F
2: In a sauce pan, bring your chicken stock to a boil and add the saffron and remove for heat.
3: In your Karbon Steel paella pan, add 1 Tbsp of olive oil and sauté the onion and red bell pepper until the onions are translucent. Add the chorizo slices and garlic.
4: Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is well coated.
5: Stir in the chicken stock, frozen peas and fire-roasted tomatoes. Taste for salt.
6: Spread out the ingredients and let it simmer for 15 minutes with the dome closed. Add more stock if it dries out.
7: Add the littleneck clams and mussels upright in the mixture. They are finished when the shells open.
8: Add the sea scallops and shrimp around the shellfish to fill the gaps.
9: Once the scallops reach 125°F internal the dish is ready to serve.
Note: Check the bottom of the rice. You want it to be golden brown, but not burnt. Heat longer if desired. If the shellfish did not open, they might be dead and will need to be discarded.
10: Garnish with fresh parsley and lemon wedges.
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