Texas Smoked Seafood Paella
If you're a fan of seafood paella, then you're in for a treat. Here at Barbecue at Home, we like to put a nice southern twist on this comforting Spanish rice dish and this Texas Smoked Seafood Paella is a classic example. This recipe is a take on a Spanish symbol from Valencia, Spain, with the flavors of shrimp, clams, sausage and even chicken creating a smoky, savory main entree that guests will love. In actuality… You might have to be careful with how many people you serve this delicious recipe up to because people might fight over the last serving. Your friends and family might stop searching "paella near me" and just start giving you a call when they want to come over for this Texas Twist on a Spanish classic.
This simple seafood paella recipe is top notch and one that you can complete yourself in just a dozen steps. Instead of going with the typical chicken paella recipe, that's a little easier, just follow the 12 steps below for a fancy creation of this classic and leave everyone wanting more and more. We know, 12 steps sound like a lot. Well, no argument here. That does seem like a pretty lengthy recipe, but we promise, this 12-step paella recipe is going to leave your guests wanting more of that smoky seafood deliciousness. It does not get better than a mix of jumbo shrimps, clams, sausage, and chicken protein marinated in Spanish spices. Depending on the region you are in, different ingredients are used to make this banging dish. This dish is the unofficial leader of left-over dishes!
For the final presentation for this seafood paella dish, you will often see clams and shrimps alike formed symmetrically. You do not necessarily need a paella pan for display nor crop circle it; however, one would give you the professional presentation that your guests will be surely impressed by. A big dish to present your beautiful creation will work just fine as well.
Once hot and ready, serve your Valencia paella with Caesar salad, roasted peppers, and bread combo. Traditionally you will find this dish served with fried Piemietos de Padron or fried sweet plantain slices.
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2 Tbsp Dickey's Chili Pork Butt Rub
1 Tsp Dried Organo
3 Chicken Thighs and Legs
3 Tbsp Extra Virgin Olive Oil
1 Lb Dickey's Original Smoked Sausage (cut 1/2 in thick)
1 Yellow Onion (1/4 diced)
1 Red Bell Pepper (1/4 diced)
1 Tbsp Fresh Chopped Garlic
15 oz Diced Tomatoes, canned (drained)
1 Dozen Little Neck Clams (scrubbed and rinsed)
1 Dozen Jumbo shrimp (peeled and deveined)
4 Cups Paella Rice
1/2 Cup Frozen Green Peas
48 oz Chicken Stock
1 Tsp Saffron Threads
Combine Dickey’s Chili Pork Butt Rub and oregano in a medium mixing bowl. Add the chicken to the bowl and toss well to ensure they are evenly coated. Allow chicken to marinate 1-2 hours prior to making rice.
Warm the chicken stock in a sauce pot and crumble the saffron threads into the stock and allow to steep.
Gather and measure all ingredients and set up on a tray to take out to the grill.
Turn pellet smoker with Cherry Pellets or grill on and heat to 400°F. Once smoke begins to run clear and the heat is reached, bring the ingredient tray out to the grill.
Place a large thin walled flat paella pan or large low side roasting pan in the center of the grill, add olive oil to pan and close the lid for 2 minutes to heat pan and oil fully.
Add the chicken to the pan and sear on all sides to ensure the skin is evenly cooked. Close the grill lid in between flipping chicken. The chicken should cook for 5-6 minutes to sear.
Add the onions, garlic and peppers and sausage to the pan. With a wood spatula move the ingredients around with the chicken to ensure even cooking and no browning. Cook for 2-3 minutes.
Add the tomatoes and rice to the pan and stir with wooden spoon to coat rice with fat from the sausage, chicken and olive oil. Close the lid to the grill for 2-3 minutes to evenly heat the rice and pan.
Open the grill lid after 3 minutes and pour in chicken stock. Using wood spoon move the rice around to ensure all the grains are separated from each other and not sticking to the bottom of the pan.
Close the lid of the grill and allow the rice to cook for 15 minutes. Open the lid and add the shrimp to the rice, lightly shake the pan so the shrimp settles into the rice. Add the green peas to the rice and shake one more time.
Close the lid to the grill and let the rice continue to cook for 10-15 minutes. The rice should be firm but not crunchy.
Remove the pan from the grill and cover with foil and let rest for 10 minutes prior to serving.