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
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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

Nutrition

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

  1. 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.
  1. 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.
  1. 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.
  1. 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

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