Step 1

Set up a grill or smoker for direct heat and preheat to 400 degrees. For more detailed instructions on how to cook the paella on a ceramic grill like a Big Green Egg or a fire pit like a Breeo, please refer to the blog post.

Step 2

Gently heat the seafood stock, wine, paprika, and 1/2 tea of the saffron in a saucepan. Do not simmer or boil.

Step 3

Heat the oil in the pan over medium heat, then add the onion an cook for about 5 minutes.

Step 4

Add in the garlic, tomato, and 1/2 tea saffron and stir well and cook for about 3 minutes.

Step 5

Add in the rice and stir to evenly coat in the oil and cook far about 1 minute.

Step 6

At this point you may choose to move the pan to indirect heat. Leaving the pan on direct heat will result in the bottom rice becoming slightly charred and crunchy, which is more traditional. If you want all of the rice to remain soft, move to indirect heat at this point.

Step 7

Stir in the broth and peas then arrange mussels, clams, and whole shrimp evenly around the pan.

Step 8

Cook for 10 minutes. Some of the mussels and clams should begin to open at this point.

Step 9

Arrange the shelled shrimp and scallops evenly around the dish and cook for about 5 minutes, then flip the shrimp and scallops over and cook an additional 5 minutes. Check the paella and remove when the shrimp and scallops are cooked through.

Step 10

Add any dry chorizo and precooked shrimp the final 5 minutes of cooking.

Step 11

Squeeze some fresh lemon juice over the paella just before serving.