There’s nothing quite as delicious as a bowl of seafood paella on a warm summer evening! Try it today on your Big Green Egg.

Paella Ingredients

8 cups Vegetable Broth or Shrimp Stock
2 cups Bomba Rice
1 cup Olive Oil
Pinch of Saffron
1/8 cup Kosher Salt (taste based on sodium in broth)
1 Yellow Onion
10 Garlic cloves
1 Fennel
1.5 cups White Wine
1/4 cup Tomato Paste
2 cups Hard Chorizo

Seafood Ingredients

3 (4oz) Lobster Tails
20 Head On Shrimp
14 Mussels
14 Clams
10 Squid
1/4 cup Olive Oil
Heavy Pinch of Kosher Salt
Heavy Pinch of Black Pepper
Heavy Pinch of Chili Powder
1/4 cup Tarragon, chopped
1 Lemon, Juiced

To Finish:

1/4 cup Extra Virgin Olive Oil
1 Lemon, Juiced
1/2 cup Shaved Green Onions

Equipment:

5-Piece EGGspander Kit
Paella Pan
Perforated Half Grid

Directions for the Paella:

Fill the Egg to the top air holes with charcoal and get it all burning so the coals are glowing hot, around 600°F/315°C.

Use the EGGspander to raise the surface so you can fit a 16” Paella Pan.
Heat the pan with the oil, then cook out the onion, chorizo, fennel, and garlic.
Add in the rice, then the white wine. Cook it out, then add in the tomato paste.
Give this a good stir and add in the stock along with a pinch of saffron.
Gently stir the rice and then leave it alone to cook for about 20 minutes, rotating the pan if necessary.
Just before all the liquid evaporates, add in the mussels, clams and squid. Continue to cook until the liquid is gone, the rice is cooked properly and the mussels and clams have opened up.
Remove the pan from the heat and set aside with some foil over the top.

Directions for the Seafood:

Combine the lobster tails and shrimp together in a bowl with the olive oil, seasonings and herbs.
Add them into a perforated sauté pan and cook for about four-five minutes until they are cooked through but still tender.