Go Back
–+ servings

Pescatarian Paella on the Weber Kettle

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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

Macros per serving: 38g protein | 12g fat | 52g carbs | 480 calories. Do not stir the rice once liquid is added. Listen for crackling to know the socarrat is forming.
Tried this recipe?Let us know how it was!