Paella on the Grill


  • 1 1/2 pounds mussels, rinsed

  • 1 pound firm white fish, grouper, mahi, marlin, cut in pieces

  • 1 pound raw peeled and deveined Gulf shrimp, 21/25 count

  • 1 pound squid, cleaned and cut in bite size piece

  • 6 cups fish or lobster stock

  • 3 cups Valencia or Arborio rice

  • 2 cups frozen peas

  • 1 cup peppers, chopped (red, orange or yellow)

  • 3/4 cup sweet onion, chopped

  • 2/3 cup dry white wine

  • 6 tablespoons extra virgin olive oil, divided

  • 3 tablespoons tomato paste

  • 2 tablespoons fresh garlic, finely chopped

  • 3 teaspoons sea salt, divided

  • 2 teaspoons hot smoked paprika, divided

  • 2 teaspoons black pepper

  • 1 teaspoon saffron threads

  • 1 large stainless steel roasting pan


  • In a bowl, place shrimp, fish and squid, add 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon smoked paprika, and 1 teaspoon black pepper. Coat seafood and set aside.

  • Fill grill with charcoal, fire it up. When charcoal is grey, add another layer of charcoal.

  • In a separate pot, warm on the stove, stock, wine and saffron. Keep warm. Put roasting pan on grill, add remaining olive oil then onions and peppers. Saute 3 to 5 minutes. Add garlic and tomato paste, saute 1 minute. Add rice, saute 2 minutes. Add warm broth, remaining salt, pepper and smoked paprika. Add shrimp, fish and squid, lay on top of rice. Allow rice to simmer, shake pan every 2-3 minutes. After 5 minutes, nestle mussel hinge side down (pointy end) into the rice just enough that they stay upright. continue to rotate and gently shake pan for about 15 minutes. When rice is almost cooked through, check for rice crust formation using a metal spoon. Pour thawed peas over the top of paella, continue cooking 10-15 minutes longer. Once an even crust forms, remove from heat. Cover with foil and let rest for about 10 minutes.

  • The paella is now ready to serve about 8 people. Enjoy the fruit of your labor!


Dirk FucikRice