Pescatarian Paella on the Weber Kettle (Dutch Oven Method)
This pescatarian paella started as an experiment and became one of the most requested meals in our house. Cooking it on the Weber kettle in a Dutch oven gives you something a traditional stovetop version can’t — a subtle smokiness that works beautifully with the saffron and smoked paprika, and a proper socarrat (that crispy caramelised rice crust at the bottom) that’s genuinely hard to achieve indoors.
Pescatarian paella is also a surprisingly high-protein meal — shrimp and mussels pack serious protein per serving with very little fat. According to Healthline, shrimp is one of the most protein-dense foods available with almost no calories from fat. Add the legumes and rice and you have a complete, satisfying meal that feeds four people easily.
You don’t need a paella pan. You don’t need a special grill setup. A Dutch oven and a two-zone Weber fire is all it takes.
Pescatarian Paella on the Weber Kettle
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 red pepper diced
- 3-4 cloves garlic minced
- 1-2 tsp smoked paprika
- Pinch of saffron optional but ideal
- 1.5 cups Arborio or Carnaroli rice
- 4 cups vegetable or seafood broth
- 1 cup crushed tomatoes
- ½ cup peas
- 1 lb cooked shrimp
- 12-18 mussels or clams optional
- 1-2 lemons for finishing
- Salt and black pepper to taste
- Parsley chili flakes, olive oil for garnish
Instructions
- Set up the Weber kettle for a two-zone fire (coals on one side). Heat the Dutch oven directly over the coals until hot.
- Add olive oil, onion, and red pepper. Cook 5-7 minutes until softened. Add garlic and cook 30 seconds.
- Stir in smoked paprika, saffron, salt, and pepper. Let bloom 20-30 seconds.
- Add the rice and stir to coat in the oil and spices for 1-2 minutes.
- Pour in broth, crushed tomatoes, and peas. Bring to a simmer, then move the Dutch oven slightly off direct heat. Do not stir again.
- Cook 20-25 minutes until the rice is tender and most liquid is absorbed. Add a splash of broth if it dries too quickly.
- Place mussels and clams on top for the last 10 minutes. Add cooked shrimp for the final 5 minutes.
- Move the Dutch oven back over direct heat for 3-5 minutes until you hear gentle crackling from the bottom.
- Rest 5 minutes off heat. Squeeze lemon over top and garnish with parsley, chili flakes, and olive oil.
Notes
Tips for Perfect Pescatarian Paella on the Weber
The most important rule with pescatarian paella is do not stir the rice once the liquid goes in — stirring releases starch and turns it gluey. Leave it alone and trust the process. The socarrat at the end is optional but worth it — listen for a gentle crackling sound from the bottom of the Dutch oven and pull it off heat immediately.
If you can’t find saffron or don’t want to spend the money, a extra half teaspoon of smoked paprika does a decent job of adding colour and depth.
Serving Ideas for Pescatarian Paella
This is a complete meal on its own but a simple green salad alongside cuts through the richness beautifully. Crusty bread for mopping up the bottom of the pot is non-negotiable. Leftovers reheat well with a splash of broth in a covered pan over low heat.
More High Protein Recipes
Looking for more quick, high-protein meals? Check out our Recipes page for new additions every Tuesday.
