Seafood Paella

A fun and easy Seafood Paella recipe grilled on a Hasty-Bake Charcoal Grill by Sandy Mcbride.


  • ¾ Cup crushed tomatoes
  • 1 to 2 TB olive oil
  • 1 Teaspoon smoked paprika
  • Salt
  • Pepper
  • 1 Teaspoon Old Bay
  • 1 Pound boneless, skinless chicken thighs, cut into 1” cubes
  • 8 Ounces Spanish chorizo, cut into ¼” slices
  • ½ Pound mussels (scrubbed)
  • ¾ Pound clams (littleneck or comparable-scrubbed)
  • ½ Pound fish (snapper works great), cut into 1” cubes
  • 1 Pound shrimp (peeled and deveined)
  • 1 quart seafood stock
  • 1 Lemon, cut into wedges
  • 1 10 ounce package of Bomba rice
  • 4-5 Saffron threads
  • ½ Onion, small dice
  • ½ Green pepper, small dice
  • 2 Cloves garlic, finely chopped
  • ½ Cup frozen peas, thawed
  • Chopped parsley (or dried) for garnish


1.Place the shrimp and fish in a bowl or Ziploc bag and sprinkle with Old Bay

2.Place the chicken in a bowl or Ziploc bag and sprinkle with paprika, salt and pepper

3.Heat grill to high (400-450).  Place paella pan (15 or 18 inch) on your Hasty-Bake charcoal grill and let it heat up about 2 minutes.

4.Add the chorizo to the pan, stirring occasionally until the chorizo starts to brown and the fat is rendered (about 2-3 minutes).  Remove the chorizo and put in a bowl.

5.There should be a thin layer of rendered fat in the pan.  If there’s not enough, add 1-2 TB olive old.  Add the seasoned chicken and sear, stirring occasionally, until the chicken is golden brown.  Remove the chicken and put in the bowl with the chorizo.

6.Add the onion, green pepper and garlic to the pan, stirring occasionally until softened.

7.Add the crushed tomatoes and cook until slightly darkened, scraping up any browned bits from the bottom of the pan, about 3 minutes.

8.Add the rice to the pan with about 2 cups of the seafood stock and give it a stir.  Add a few pinches of saffron threads.  Bring the mixture to a lively simmer, checking occasionally and adding additional seafood stock until the rice has swelled and most of the liquid has been absorbed.  Take about 15-20 minutes.

9.Add the reserved chicken and chorizo back in and simmer for another 10 minutes.

10.Add the shrimp and fish.  Add the clams and mussels (hinge side down).  Add the lobster (if using).   Add the peas.  Add a little more seafood stock and cover with foil for about 10 minutes, until shellfish open.  Discard any unopened shellfish.    Serve with lemon wedges and sprinkle with parsley.



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