Grilled Seafood Paella
Grilled Seafood Paella
1 pound large shrimp, shelled and deveined (454g)
1 pound sea bass (454g)
Lemon zest of 2 lemons finely chopped
½ cup olive oil (125ml)
2 sprigs fresh thyme
1 tablespoon chopped oregano (15ml)
1 large onion, chopped small dice
1 large yellow pepper, seeded and diced approx 1 inch (2.5cm)
1 large red pepper, seeded and diced approx 1 inch (2.5cm)
6 cloves garlic, minced fine
1 teaspoon garlic salt (5ml)
½ cup diced carrot (125ml)
3 cups medium-grain rice, like Valencia (250ml)
2 cups peeled and chopped fresh tomatoes or 1 tin of tomatoes (16oz)(500ml or 480g)
1 cup white wine (250ml)
2 teaspoon saffron threads (10ml)
3 cups chicken stock (750ml)
Salt & pepper to taste
1 dozen mussels, rinsed and beards removed (454g)
1 dozen clams, cleaned (454g)
1 cup baby peas, defrosted (250ml)
½ cup diced pimentos (125ml)
1 cup sliced smoked sausage (250ml)
2 tablespoons chives, cut into 1inch (1.5cm) pieces (30ml)
1 teaspoon Worcestershire sauce(5ml)
½ teaspoon Tabasco sauce(2.5ml)
½ cup chopped fresh Italian parsley leaves for garnish(125ml)
In a sealable plastic baggie add the shrimp, sea bass, lemon zest, oil, thyme and oregano. Set aside.
Meanwhile, in a large skillet over medium high heat add olive oil. Add onion, red & yellow peppers, garlic, carrots and sautee to soften not brown. Add rice, tomato and thyme. Stir. Add white wine. Stir and reduce over high heat until wine is almost gone. Add saffron and chicken stock. Season to taste with salt and pepper, reduce the heat to low and simmer this mixture until the liquid is almost all been absorbed - approximately 15 minutes.
Prepare the BBQ for direct grilling. Pre-heat to a medium-high 5-steamboat grill.
Remove sea bass from the baggie and pat dry. Season with salt and pepper and drizzle well with oil. Place on preheated medium high grill and cook for 3 – 4 minutes per side. Remove.
Preheat a grill basket over high heat for 10 minutes. Pour in mussels and clams and season them with course salt and pepper. Cook over high heat until shells open. Discard of any that do not open after 10 minutes over the heat.
Season shrimp with salt and pepper. Oil grill. Place on preheated high heat grill. Grill for 1.5 minutes per side.
Place the cooked rice into large paella bowl adjust seasoning if necessary. Add peas, pimentos, oregano, chives, and Parsley. Chop up and add the sea bass, shrimps and sausage and to rice. Add the clams and mussels. Add Tabasco & Worcestershire sauce to taste.
Serve warm.
Yields: 8 servings
1 pound large shrimp, shelled and deveined (454g)
1 pound sea bass (454g)
Lemon zest of 2 lemons finely chopped
½ cup olive oil (125ml)
2 sprigs fresh thyme
1 tablespoon chopped oregano (15ml)
1 large onion, chopped small dice
1 large yellow pepper, seeded and diced approx 1 inch (2.5cm)
1 large red pepper, seeded and diced approx 1 inch (2.5cm)
6 cloves garlic, minced fine
1 teaspoon garlic salt (5ml)
½ cup diced carrot (125ml)
3 cups medium-grain rice, like Valencia (250ml)
2 cups peeled and chopped fresh tomatoes or 1 tin of tomatoes (16oz)(500ml or 480g)
1 cup white wine (250ml)
2 teaspoon saffron threads (10ml)
3 cups chicken stock (750ml)
Salt & pepper to taste
1 dozen mussels, rinsed and beards removed (454g)
1 dozen clams, cleaned (454g)
1 cup baby peas, defrosted (250ml)
½ cup diced pimentos (125ml)
1 cup sliced smoked sausage (250ml)
2 tablespoons chives, cut into 1inch (1.5cm) pieces (30ml)
1 teaspoon Worcestershire sauce(5ml)
½ teaspoon Tabasco sauce(2.5ml)
½ cup chopped fresh Italian parsley leaves for garnish(125ml)
In a sealable plastic baggie add the shrimp, sea bass, lemon zest, oil, thyme and oregano. Set aside.
Meanwhile, in a large skillet over medium high heat add olive oil. Add onion, red & yellow peppers, garlic, carrots and sautee to soften not brown. Add rice, tomato and thyme. Stir. Add white wine. Stir and reduce over high heat until wine is almost gone. Add saffron and chicken stock. Season to taste with salt and pepper, reduce the heat to low and simmer this mixture until the liquid is almost all been absorbed - approximately 15 minutes.
Prepare the BBQ for direct grilling. Pre-heat to a medium-high 5-steamboat grill.
Remove sea bass from the baggie and pat dry. Season with salt and pepper and drizzle well with oil. Place on preheated medium high grill and cook for 3 – 4 minutes per side. Remove.
Preheat a grill basket over high heat for 10 minutes. Pour in mussels and clams and season them with course salt and pepper. Cook over high heat until shells open. Discard of any that do not open after 10 minutes over the heat.
Season shrimp with salt and pepper. Oil grill. Place on preheated high heat grill. Grill for 1.5 minutes per side.
Place the cooked rice into large paella bowl adjust seasoning if necessary. Add peas, pimentos, oregano, chives, and Parsley. Chop up and add the sea bass, shrimps and sausage and to rice. Add the clams and mussels. Add Tabasco & Worcestershire sauce to taste.
Serve warm.
Yields: 8 servings
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