Recipes

Seafood Paella

Preparation & Cooking Time:
Serves:

Ingredients

  • Thanks to Weber Australia for this one.

  • 3 tablespoon olive oil
  • 2 small red capsicum, seeds removed, 1cut in half, 1 finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 2 large tomatoes, finely chopped
  • 250g squid, diced
  • 350g paella rice
  • 500ml chicken stock
  • 3 teaspoon spanish smoked paprika
  • 10-12 saffron threads
  • 6 large green prawns
  • 2 blue swimmer crabs, halved
  • 10 mussels
  • 12 pippies
  • 125g peas
  • 3 tablespoons flat-leaf parsley chopped

Method

Step 1Set-up your Q for direct cooking. Place a casserole dish (without lid) or deep fry pan in the centre of the Q and add the oil. Pre-heat on high for ten minutes.

Step 2Once the Q is pre-heated, leave the heat setting on high. Place the half capsicum on the grill and cook for 6-8 minutes turning once. While the capsicum is grilling add the onion, garlic, tomato, chopped capsicum, squid and rice to the casserole dish. Cook for 5 minutes, stirring occasionally. Once the capsicum is grilled remove it from the Q and place in a bowl. Cover the bowl with cling wrap and set aside.

Step 3Add the stock, paprika and saffron to the casserole and stir through. Cook for 12-15 minutes on high with the lid down, until the stock has reduced and the rice grains have swollen (do not stir).

Step 4While the paella is cooking, peel the skin off the capsicum, tear the flesh into thin strips and set aside.

Step 5Push the prawns, mussels and pippies partially into the rice and cook for 5 minutes.

Step 6Scatter with the peas, strips of roasted capsicum and parsley and cook for a