Charcoal Grilled Seafood and Saffron Rice

We’re big fans of both seafood, paella, and grilling in our family – and here we are with a recipe that uses all three of them! We used a Dutch oven directly on a charcoal grill, functioning much like a traditional paella pan but with the added benefit of heat retention. The result was a smoky, saffron-infused rice dish packed with mussels, shrimp, and seared scallops. Amazing.

The technique relies on a hot charcoal center to bring the liquids to a boil quickly, then allowing the residual heat to steam the seafood to perfection. By closing both the Dutch oven lid and the grill lid, you create a convection effect that ensures the rice absorbs every drop of the clam juice and chicken stock. It is a rustic, impressive meal that is meant to be served straight from the pot in the middle of the table.

How to Make Charcoal Grilled Seafood Rice

Prepare the Grill

Start your charcoal grill 30 minutes before you plan to cook. Arrange the charcoal in the center of the bottom grate. Once the coals are covered with grey ash and the temperature reaches approximately 500°F, place your Dutch oven directly on the grill grate over the heat. Let the pot preheat for 10 minutes.

Sear the Scallops and Aromatics

Add the olive oil to the hot Dutch oven. Pat the scallops dry and add them to the pot. Sauté for just 1 minute to develop a golden crust, then remove them with a slotted spoon and set aside in a bowl. Add the onions, bell pepper, and garlic to the remaining oil. Sauté for about 1 to 2 minutes until the onions are translucent and fragrant.

Simmer the Rice

Stir in the Arborio rice, wine, clam juice, chicken stock, savory seasoning, saffron, and paprika. Give everything a good stir to ensure the spices are distributed. Place the lid on the Dutch oven and close the grill lid. Let the rice cook for 12 minutes. At this point, most of the liquid should be absorbed and the rice should be nearly tender.

Steam the Seafood

Open the grill and the Dutch oven. Layer the mussels, shrimp, and shiitake mushrooms over the top of the rice. Close the lids again and cook for another 5 to 8 minutes, or until the mussels have opened and the shrimp are pink and opaque.

Finish and Serve

Remove the Dutch oven from the grill. Stir in the reserved scallops, frozen peas, and lemon juice. The residual heat will warm the peas and finish the scallops without overcooking them. Discard any mussels that failed to open. Season with salt and pepper to taste, garnish with fresh parsley, and serve with extra lemon wedges on the side.

Recipe Notes

Mussel Safety: Always discard mussels with cracked shells or those that stay tightly closed after cooking.

Rice Choice: While Arborio is great for its creamy texture, you can use Bomba rice if you prefer a more traditional, firm paella-style grain.

Grill Management: We do not recommend it, but if you are using a gas grill, keep the burners directly under the pot on medium-high and the outer burners on medium to maintain a consistent 500°F.

Liquid Ratio: If the rice looks too dry before you add the seafood, splash in an extra half-cup of stock or water to ensure there is enough steam to open the mussels.

Charcoal Grilled Seafood and Saffron Rice

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sarah Mason
• Total Time: 11 minutes
• Yield: 6 servings 1x
• Diet: Pescatarian

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Description

A spectacular one-pot meal cooked on the grill, this dish features Arborio rice simmered with saffron, wine, and a generous medley of scallops, shrimp, and mussels. It’s a perfect centerpiece for a special outdoor gathering.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup (59ml) olive oil
• 1/2 pound (227g) large sea scallops
• 1 cup (237ml) diced yellow onions
• 1/2 cup (118ml) diced red bell pepper
• 1 tablespoon (15ml) minced garlic
• 2 cups (473ml) Arborio rice
• 1 cup (237ml) white wine
• 1 cup (237ml) clam juice
• 3-1/2 cups (828ml) chicken stock
• 1 tablespoon (15ml) complete seasoning
• 1 teaspoon (5ml) saffron
• 1 teaspoon (5ml) sweet paprika
• 2 pounds (0.91kg) mussels
• 1/2 pound (227g) shrimp
• 1/2 pound (227g) shiitake mushrooms
• 1 cup (237ml) frozen peas
• 1 tablespoon (15ml) chopped fresh flat-leaf parsley
• 2 tablespoons (30ml) lemon juice
• Salt and pepper (to taste)
• Lemon wedges (for serving)

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Instructions

1. Heat a charcoal grill for 30 minutes before cooking. The charcoal should be in the center of the bottom of the grill and covered with grey ash, ensuring the temperature is around 500°F (260°C).
2. Place a Dutch oven on the grill and preheat it for 10 minutes.
3. Add olive oil to the Dutch oven. Add the scallops and sauté for 1 minute. Use a slotted spoon to transfer the scallops to a bowl and set aside.
4. Add the onions, bell pepper, and garlic. Sauté for 1 minute, or until the onions are translucent.
5. Add the rice, wine, clam juice, chicken stock, complete seasoning, saffron, and paprika; stir well.
6. Place the lid on the Dutch oven and close the lid of the grill. Cook for 12 minutes or until the liquid is absorbed and the rice is cooked.
7. Add the mussels, shrimp, and mushrooms. Cook until the mussels are open and the shrimp are opaque. Remove from the heat.
8. Stir in the scallops, peas, and lemon juice. Discard any unopened mussels. Season with salt and pepper.
9. Garnish with a lemon wedge and serve with wine.

Notes

• Preheat your charcoal grill to around 500°F (260°C) with the coals covered in grey ash to ensure it’s hot enough.
• Sauté the scallops for only 1 minute and remove them to avoid overcooking, adding them back in at the end with the peas and lemon juice.
• Discard any mussels that remain unopened after cooking, as they are not safe to eat.

• Prep Time: 6 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: One-Pot Cooking
• Cuisine: Spanish

Nutrition

• Serving Size: 1.5 cups
• Calories: 600
• Sugar: 5
• Sodium: 900
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 10
• Carbohydrates: 70
• Fiber: 4
• Protein: 35
• Cholesterol: 180

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