Ingredients
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Main
From Kamado Joe Ambassador Tim Shelburn, a seafood paella using the Karbon Steel™ Paella Pan.
Instructions
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01
Heat your Kamado Joe to 425˚F
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02
In a sauce pan, bring your chicken stock to a boil and add the saffron and remove for heat.
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Ingredients
- 4 1/2 cups Chicken stock
- 1/2 teaspoon or pinch Saffron threads
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03
In your Karbon Steel paella pan, add 1 Tbsp of olive oil and sauté the onion and red bell pepper until the onions are translucent. Add the chorizo slices and garlic.
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Ingredients
- 3 tablespoons Olive oil
- 1/2 Yellow onion, finely chopped
- 1/2 Red bell pepper, finely chopped
- 3 cloves Garlic, finely chopped
- 4 ounces Dried chorizo sausage, sliced
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04
Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is well coated.
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Ingredients
- 2 cups Arborio rice
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05
Stir in the chicken stock, frozen peas and fire-roasted tomatoes. Taste for salt.
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Ingredients
- 4 1/2 cups Chicken stock
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 cup Frozen green peas
- 1/4 teaspoon Salt
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06
Spread out the ingredients and let it simmer for 15 minutes with the dome closed. Add more stock if it dries out.
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07
Add the littleneck clams and mussels upright in the mixture. They are finished when the shells open.
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Ingredients
- 2 pound Littleneck clams, rinsed and scrubbed
- 1/2 pound Mussels, rinsed and scrubbed
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08
Add the sea scallops and shrimp around the shellfish to fill the gaps.
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Ingredients
- 4-5 Sea scallops, foot removed
- 1 pound Large shrimp, peeled and deveined
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09
Once the scallops reach 125˚F internal the dish is ready to serve.
Note: Check the bottom of the rice. You want it to be golden brown, but not burnt. Heat longer if desired. If the shellfish did not open, they might be dead and will need to be discarded. -
10
Garnish with fresh parsley and lemon wedges.
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Ingredients
- 1/4 cup Chopped parsley
- 1 Lemon, cut into wedges
