How do I cook a seafood paella for a summer bbq?

Fire up the grill and bring the flavors of the ocean to your summer BBQ. Our seafood paella recipe is a delicious and unique addition to your outdoor feast.

You'll need

Items needed to answer the question, How do I cook a seafood paella for a summer BBQ. Items include: Olive oil Chopped onions Minced garlic Chopped bell peppers Rice Saffron threads Seafood broth Clams Shrimp Mussels Squid Fresh parsley Lemon wedges

Olive oil 2 tablespoons
Chopped onions 1 cup
Minced garlic 4 cloves
Chopped bell peppers 1 cup
Rice 2 cups
Saffron threads 1 pinch
Seafood broth 4 cups
Clams 1 pound
Shrimp 1 pound
Mussels 1 pound
Squid 1 pound
Fresh parsley 1/4 cup
Lemon wedges to taste

Take note
Remember to handle seafood with care and make sure it's fresh. Also, be cautious while using the grill.

1

Prep the Grill

Start by preheating the grill to medium-high heat. This will give your paella that perfect smoky flavor!

2

Sauté the Aromatics

In a large paella pan or skillet, heat some olive oil over the grill. Add chopped onions, garlic, and bell peppers. Sauté them until they become tender and fragrant.

3

Add the Rice and Saffron

Stir in the rice, making sure it is well coated with the aromatic mixture. Sprinkle some saffron threads and give it a gentle mix. This will infuse the rice with a beautiful golden color and a subtle flavor.

4

Pour in the Broth

Carefully pour in the seafood broth, making sure it covers the rice completely. Adjust the heat to maintain a gentle simmer. Allow the rice to cook slowly, absorbing the flavors of the broth.

5

Add the Seafood Medley

Once the rice is halfway cooked and the broth has reduced, it's time to add the seafood medley. Lay down some clams, shrimp, mussels, and squid on top of the rice. Cover the pan with foil and let it cook for a few minutes until the seafood is fully cooked.

6

Garnish and Serve

Remove the foil and let the paella cook uncovered for a few more minutes until the rice develops a beautiful crust at the bottom, known as 'socarrat'. Finally, garnish the paella with fresh parsley and lemon wedges. Serve it hot, and let the flavors transport you to the sunny shores of Spain!