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.
Cooking Time: 45 minutes - 1 hour
Egg Setup: Direct
Egg Target Temperature: 600°F/315°C
Recipe by: Chef Corey Siegel
Equipment
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Big Green Egg
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5-Piece EGGspander Kit
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16” Paella Pan
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Perforated Half Grid
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Large bowl
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Knife
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Chopping board
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Tongs
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Aluminium foil
Ingredients
Paella
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8 cups vegetable stock or prawn stock
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2 cups Bomba rice
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1 cup olive oil
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Pinch of saffron
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1/8 cup kosher salt (adjust based on stock sodium)
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1 yellow onion, diced
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10 garlic cloves, minced
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1 fennel bulb, thinly sliced
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1.5 cups white wine
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1/4 cup tomato paste
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2 cups hard chorizo, diced
Seafood
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3 (4 oz) lobster tails, halved
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20 head-on prawns
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14 mussels, cleaned
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14 clams, cleaned
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10 squid, cleaned and cut into rings
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1/4 cup olive oil
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Heavy pinch of kosher salt
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Heavy pinch of black pepper
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Heavy pinch of chilli powder
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1/4 cup tarragon, chopped
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1 lemon, juiced
To Finish
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1/4 cup extra virgin olive oil
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1 lemon, juiced
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1/2 cup shaved spring onions
Method
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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.
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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.
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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.
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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.
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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.
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Remove the paella pan from the grill, cover loosely with aluminium foil, and set aside.
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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.
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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.
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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.
