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Grilled Seafood Paella BBQ Recipe

Celebrity chef, author & restaurateur, Adrian Richardson, cooks his Grilled Seafood Paella BBQ recipe over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.


  • 4 cups calasparra rice
  • ½ cup extra virgin olive oil
  • ½ cup queen green olives
  • ½ cup kalamata olives
  • pinch of saffron
  • 1 chorizo sausage, sliced
  • 1 tablespoon smoked paprika
  • 1 cup pipies
  • 10 black mussels
  • 8 cups vegetable stock
  • 12 prawn cutlets
  • 200g calamari, finely sliced
  • 12 king prawns, deveined
  • salt


  • 1 red pepper, roasted on the BBQ, skin and seeds removed
  • ½ onion
  • 1 clove garlic
  • ½ bunch coriander



Prepare your BBQ using high heat and direct method.  Put the paella pan on your BBQ, pour in the olive oil and fry off the sofrito, stirring it around the pan. Season with some salt. Add the olives, saffron, chorizo and the rice and stir, making sure the rice is coated by all the spices and the oil.


Add the mussels and the pipies and pour in enough vegetable stock so that its about 1cm above the rice. Put a lid on the pan and allow it to cook for 10 minutes.


Take the lid off and add the prawns, prawn cutlets and calamari, season with some salt and leave to cook for another 10 minutes with the lid back on, until the seafood is cooked through.


To make the sofrito, blitz all the ingredients in a food processor.

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