Seafood Paella on the Grill
- 1 lb. Kielbasa sausage
- Salt and pepper
- 1 lb. jumbo shrimp (16 to 20 per pound), peeled and deveined
- 1 lb. scallops
- 6 tablespoons extra-virgin olive oil
- 7 garlic cloves, minced
- 1 3/4 teaspoons smoked paprika
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 1 (8-ounce) bottle clam juice
- 2/3 cup dry sherry
- Pinch saffron threads (optional)
- 1 onion, chopped fine
- 1/2 cup jarred roasted red peppers, chopped fine
- 3 cups Spanish Bomba or Valencia rice
- 1 lb. littleneck clams, scrubbed
- 1 cup frozen peas, thawed
- 6 – 8 whole shrimp with heads
- 6 – 8 stalks asparagus, grilled
- Lemon wedges
Preparation
Clean shrimp of any dark intestinal tract. Toss shrimp with 1 tablespoon oil, 1/2 teaspoon garlic, 1/4 teaspoon paprika, and 1/4 teaspoon salt in bowl until evenly coated. Set aside.
Repeat seasonings with scallops and set aside.
Grill asparagus and set aside.
For the whole shrimp, remove the legs and antennae.
In A Separate Saucepan
Heat 1 tablespoon oil in a medium saucepan over medium heat until shimmering. Add remaining garlic and cook, stirring constantly, until garlic sticks to bottom of saucepan and begins to brown, about 1 minute.
Add tomato paste and the remaining 1 1/2 teaspoons paprika and continue to cook, stirring constantly, until dark brown bits form on bottom of saucepan, about 1 minute.
Add chicken broth, clam juice, sherry and saffron. Increase heat to high and bring to boil. Remove saucepan from heat and set aside.
For Gas Grill (or stovetop burner)
Place paella pan on grill (turning burners to medium-high) and add a tablespoon of oil. When hot, add Kielbasa and sauté to render some of the fat. Remove Kielbasa and set aside.
Add 1/4 cup oil, and when it starts to shimmer, add onion, red peppers and 1/2 tsp. salt. Cook, stirring frequently, until onion begins to soften, 4 to 7 minutes.
Add rice (turning burners to medium) and stir until grains are well coated with oil.
Pour broth mixture over rice. Smooth rice into an even layer, making sure nothing sticks to sides of pan. Scatter Kielbasa around the pan.
When liquid reaches gentle simmer, place shrimp in center of pan in single layer.
Arrange clams in center of pan, evenly distributing with shrimp and pushing hinge sides of clams into rice slightly so they stand up.
Place whole shrimp decoratively in pan.
Cook covered, moving and rotating pan to maintain gentle simmer across entire surface of pan, until rice is almost cooked through, 12 to 18 minutes. (adjust heat to maintain simmer.)
Sprinkle peas and arrange asparagus evenly over paella, cover grill and cook until liquid is fully absorbed and rice on bottom of pan sizzles, 5 to 8 minutes.
Continue to cook, uncovered, checking bottom of pan frequently with metal spoon, until uniform golden-brown crust forms, 8 to 15 minutes longer. (Rotate and slide pan around grill as necessary to ensure even crust formation.)
Remove pan from grill, cover with aluminum foil, and let stand for 10 minutes. Serve with lemon wedges.