Texas Smoked Seafood Paella

A southern take on a Spanish staple, the flavors of shrimp, clams, sausage and even chicken create a smoky, savory main that guests will love.

  • Prep Time

    25 Minutes
  • Marinate Time

    2 Hours
  • Cook Time

    70 Minutes
  • Serves

    4-6 People
  • Pellets

    Cherry or Charcoal
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 1 tsp
  • Oregano, dried
  • 3 ea
  • Chicken, legs and thigh, bone in
  • 3 tbsp
  • Extra virgin olive oil
  • 1 lb
  • Kielbasa sausage, sliced 1/2 inch thick
  • 1 ea
  • Onion, yellow, diced 1/4 inch
  • 1 ea
  • Red bell pepper, diced 1/4 inch
  • 1 tbsp
  • Garlic, chopped
  • 1 ea
  • Diced canned tomatoes, drained (15oz can)
  • 1 dozen
  • Clams, little neck, scrubbed and rinsed
  • 12 ea
  • Shrimp, jumbo peeled and deviened
  • 4 cups
  • Spanish rice
  • 1/2 cup
  • Green peas, frozen
  • 48 oz
  • Chicken stock

Procedure

  1. 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.
  2. Gather and measure all ingredients and set up on a tray to take out to the grill.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Remove the pan from the grill and cover with foil and let rest for 10 minutes prior to serving.

Recipe Categories: Chicken, Dinner, Featured, Grill, Lunch, Seafood, Smoke