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.
Ingredients
Units
Scale
- 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)
Instructions
- 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).
- Place a Dutch oven on the grill and preheat it for 10 minutes.
- 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.
- Add the onions, bell pepper, and garlic. Sauté for 1 minute, or until the onions are translucent.
- Add the rice, wine, clam juice, chicken stock, complete seasoning, saffron, and paprika; stir well.
- 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.
- Add the mussels, shrimp, and mushrooms. Cook until the mussels are open and the shrimp are opaque. Remove from the heat.
- Stir in the scallops, peas, and lemon juice. Discard any unopened mussels. Season with salt and pepper.
- 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