Ingredients
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2 tbsp olive oil
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1/2 (12 oz) pkg chorizo sausage, sliced (optional)
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1 small onion, finely diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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3 cloves garlic, minced
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1 1/2 cups short-grain rice
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1 tsp smoked paprika
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Pinch of saffron threads (optional)
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3 1/2 cups seafood or chicken stock
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1/2 cup dry white wine
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1/2 lb large raw shrimp, peeled and deveined
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1/2 lb mussels, scrubbed and debearded
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1/2 lb clams, scrubbed
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Fresh chopped parsley and lemon wedges, to serve
Steps
1
Set grill for indirect heat: one side medium-high, the other side off or low. Grease grill grates.
2
Heat oil in a 12–14-inch cast-iron or oven-safe skillet on grill over medium-high. Add chorizo, if using, and cook until starting to crisp, 2–3 minutes. Add onion and bell peppers and cook until softened, 4–5 minutes. Stir in garlic and cook 1 minute more.
3
To skillet, add rice, stirring to coat and toast lightly. Add paprika and saffron, if using. Stir to combine. Pour in stock and wine and stir to combine. Season with salt and pepper. Move pan to indirect heat and close grill lid. Cook 10 minutes without stirring.
4
To skillet, add shrimp, mussels, and clams. Close grill lid and cook until mussels and clams open and shrimp turn pink, 10–12 minutes. Discard any shells that don’t open.
5
Remove pan from grill and let rest 5 minutes. Garnish with parsley and serve with lemon wedges.
