Serves 4

Seafood Easter Rice

A traditional Spanish seafood rice dish, rich with the flavours of saffron, fresh shellfish, and tender calamari. This recipe should be made in three GBS Griddles or the lids of Duch Oven Due. This is a demo dish with attendee precipitation.

Prep Time 15 mins
Cooking Time ~50 mins
Method Direct & Indirect

Ingredients

Ingredients

For the Paella

600ml fish stock
1 tsp saffron threads
120g calamari, cleaned and chopped
6 large prawns, whole (heads on, shells removed)
12 mussels, cleaned (discard any that are open or damaged)
1 red pepper, chopped
1 green pepper, chopped
1 sweet onion, chopped
1 tomato, finely chopped
240g Bomba rice
2 tbsp olive oil
1 tsp smoked paprika
Salt & black pepper, to taste

Instructions

Method

In the Kitchen

Prepare the Ingredients
Warm the fish stock in a pot and add the saffron threads, allowing them to infuse.
Clean and chop the calamari into small pieces.
Wash the mussels, ensuring they are tightly closed; discard any that are open or damaged.
Chop the red pepper, green pepper, and onion.
Finely chop the tomato.

At the Grill

Preheat the Weber BBQ & Griddle

Prepare the grill for direct heat at 170-200°C.
If using a charcoal BBQ, light ½ a chimney starter of Weber briquettes.
Place the GBS Griddle or Dutch Oven Duo Lid over direct heat. Lightly grease with oil, close the lid, and preheat for 10 minutes.

Sear the Seafood & Cook the Base

Sear the calamari on the griddle until it develops a light golden crust. Remove and set aside.
Add the chopped peppers and onion to the griddle and cook until soft and tender.
Remove the vegetables from the grill and blend with smoked paprika until smooth. If needed, add a little fish stock to loosen the mixture.

Cook the Rice & Seafood

Return the vegetable purée to the griddle, then stir in the tomatoes, fish stock, and seared calamari. Season with salt & pepper, and bring to a gentle simmer.
Evenly spread the Bomba rice across the griddle. Close the lid and cook gently for 25 minutes, allowing the rice to absorb the stock.
Open the lid, reduce the temperature to 100°C, and arrange the prawns and mussels evenly on top of the rice.
Once the prawns turn opaque and the mussels have fully opened, remove the griddle from the heat.

Rest & Serve

Let the paella rest for 5 minutes before serving, allowing the flavors to develop.

Preparation Time: 15 mins

Braai Time: 30-35 mins

Total Time: ~50 mins

Serves: 4

Skill Level: Medium

Cooking Method: Direct & Indirect

Braai Temperature: 170-200°C (lowered to 100°C for final cooking)

Equipment: Dutch Oven Duo, Chimney Starter

Seafood Easter Rice

Ingredients

Instructions

What Do You Need? Recommened Tools

Dutch Oven Duo

Chimney Starter

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Seafood Easter Rice

Ingredients

Instructions

What Do You Need? Recommened Tools

Dutch Oven Duo

Chimney Starter

More Recipes You May Also Like

Barbecued Prawns

Cedar Plank Smoked Salmon

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Herby Snoek Fritters

Linguine All’ Astice With Crayfish And Tomato Sauce

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N’Awlins Barbecue Shrimp

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Smoky Lobster Tails And Corn On The Cob

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Company

Support

Conditions

Sitemap

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