Seafood Paella with Garlic Lemon Shrimp
Seafood paella cooked on the BBQ with paella rice, white wine, smoked paprika and garlic lemon prawns. A one-pan feast with a smoky, crispy base.
Ingredients
- 1.5 cups Arborio or paella rice
- 3 cups seafood stock
- 1/2 cup white wine
- 500g large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley and lemon wedges (for garnish)
Method
Marinate the Prawns: In a bowl, combine 2 tablespoons olive oil, 2 cloves minced garlic, salt, and pepper. Toss the 500g prawns in the mixture to coat evenly. Set aside to marinate while you prepare the paella base.
Cook the Base: Fire up your BBQ using Heat Beads Briquettes Red Bag for consistent heat. Place a heatproof paella pan or large skillet on the grill. Add the remaining 2 tablespoons olive oil and sauté the onion and red capsicum until soft and fragrant, about 5 minutes.
Toast the Rice: Add the Arborio or paella rice to the pan, stirring for 2-3 minutes until lightly toasted. Pour in the white wine, letting it reduce and absorb into the rice.
Add Stock and Seasoning: Gradually add the seafood stock along with smoked paprika, turmeric, salt, and pepper, stirring well. Spread the rice mixture evenly in the pan. Close the BBQ lid and let it cook for 20 minutes, or until the rice has absorbed all the stock and is tender.
Cook the Prawns: Arrange the marinated prawns over the rice in an even layer. Close the BBQ lid again and let the prawns cook for 5-7 minutes, until they turn perfectly pink and lightly charred.
Serve: Remove the paella pan from the grill and allow it to rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges for an extra burst of flavor.
Pro Tip: Use a heavy-bottomed pan to prevent the rice from burning and create a perfect socarrat (crispy bottom layer).
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