Big Green Egg Seafood Paella Recipe: Easy Grilled Spanish Rice with Shrimp & Mussels

Big Green Egg Seafood Paella Recipe: Easy Grilled Spanish Rice with Shrimp & Mussels
biggreenegg.com

Recipe by: Chef Corey Siegel

Prep time

20 Minutes

Cook time

1 hour

Servings

2-4

Category

Main

Cuisine

Seafood

A vibrant, flavour-packed seafood paella cooked to perfection on the Big Green Egg, featuring succulent lobster tails, prawns, mussels, clams, and squid, all nestled in saffron-infused Bomba rice with a smoky chorizo base. This dish is a stunning centrepiece for any gathering, delivering authentic Spanish flair with ease.


Ingredients


Paella

  • 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

  • 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

Method + Big Green Egg Setup


Big Green Egg setup

  • Light your Big Green Egg and stabilise at 300–315 °F.
  • Set your internals for direct cooking.
  • Fit the Eggspander top shelf to raise up surface so you can fit a 16” Paella Pan.
Close up of Prawns cooking on the Big Green Egg Eggspander kit over Charcoal

Step-by-step


  1. Prepare the Big Green Egg for direct cooking by filling it with charcoal up to the top air holes. Light the coals and bring the grill to a target temperature of 600°F/315°C. Use the 5-Piece EGGspander Kit to elevate the cooking surface for a 16” Paella Pan.

  2. Heat the paella pan on the grill, add 1 cup of olive oil, and cook the diced onion, chorizo, sliced fennel, and minced garlic until softened and fragrant, about 5–7 minutes.

  3. Stir in the Bomba rice, then add the white wine. Cook until the wine is mostly evaporated, about 2–3 minutes, then stir in the tomato paste.

  4. Add the vegetable stock or prawn stock and a pinch of saffron. Gently stir to combine, then spread the rice evenly across the pan. Allow it to cook undisturbed for about 20 minutes, rotating the pan occasionally to ensure even cooking.

  5. When most of the liquid has been absorbed but the rice is still slightly undercooked, nestle the mussels, clams, and squid into the rice. Continue cooking until the liquid is fully absorbed, the rice is tender, and the mussels and clams have opened, about 5–7 minutes.

  6. Remove the paella pan from the grill, cover loosely with aluminium foil, and set aside.

  7. In a large bowl, toss the lobster tails and prawns with 1/4 cup olive oil, kosher salt, black pepper, chilli powder, tarragon, and lemon juice.

  8. Place the seasoned lobster tails and prawns in a perforated half grid. Set the grid on the grill and cook for 4–5 minutes, turning once, until the seafood is cooked through but still tender.

  9. Arrange the grilled lobster tails and prawns on top of the paella rice. Finish with a drizzle of extra virgin olive oil, a squeeze of lemon juice, and a sprinkle of shaved spring onions. Serve immediately.


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