Pro-Q Smokers & BBQs

Smoked Seafood Paella

Smoked Seafood Paella

This is a recipe that came about after we experimented with making paella in the waterpan of the ProQ Ranger, and it worked really well, but we’re sure most paella recipes would work with the same method, so if you have a favourite, feel free to use it.

OVERVIEW

METHOD

Hot Smoking

Cooking Time

45 Mins

Serves

8

Suggested Wood

Oak

Ability

Intermediate

INGREDIENTS

  • 500g Tiger Prawns, Uncooked Shelled
  • 800g Mussels
  • 500g Monkfish, Diced in 2cm Cubes
  • 400g Wild/ Brown Rice
  • 150g Chorizo, Diced in 2cm Cubes
  • 2 Squid, Slice into Rings
  • 1 Large Onion, Finely Chopped
  • 3 Peppers, Mixed
  • 1 Small Bunch of Parsley, Finely Chopped
  • 375ml White Wine
  • 750ml Chicken Stock
  • 2 Tbsp Paprika
  • 2 Cloves of Garlic, Finely Chopped
  • 2 Lemons, Zested and Juiced
  • Salt and Pepper to taste

INGREDIENTS

  • 500g Tiger Prawns, Uncooked Shelled
  • 800g Mussels
  • 500g Monkfish, Diced in 2cm Cubes
  • 400g Wild/ Brown Rice
  • 150g Chorizo, Diced in 2cm Cubes
  • 2 Squid, Slice into Rings
  • 1 Large Onion, Finely Chopped
  • 3 Peppers, Mixed
  • 1 Small Bunch of Parsley, Finely Chopped
  • 375ml White Wine
  • 750ml Chicken Stock
  • 2 Tbsp Paprika
  • 2 Cloves of Garlic, Finely Chopped
  • 2 Lemons, Zested and Juiced
  • Salt and Pepper to taste

METHOD

Step 1

Make sure your waterpan is nice and clean, and get your fire lit, then put the waterpan in the top of the stacker (use 2 stackers, the top one to cook on).

Step 2

Put the lard in the pan and wait for it to melt, then fry off your onion, paprika, and peppers for about 5 minutes before adding the chorizo and frying for a further 5, with someProQ Smoking Wood Chunkson the fire and the lid shut.

Step 3

Add your rice to the pan and fry for about 5-10 minutes before adding about375mlof white wine and the chicken stock, allow the rice to soak up the juice, adding the stock and wine alternately when it has been soaked up, do this until you have used all the wine and half the stock.

Step 4

Add the monkfish and tiger prawns, then stir well, and add the rest of the stock. Cover the pan with a lid or some foil (as well as the lid on the smoker) and leave for 10 minutes.

Step 5

Add the rest of the prawns, then the mussels and finally the squid, leaving 5 minutes between each, and keeping the pan covered and the lid on the smoker.

Step 6

Once the mussels have opened, sprinkle with parsley take the waterpan out and serve.


Configuration

Grilling - Long Distance Direct Heat

Grilling - Long Distance Direct Heat More info

Smoked Seafood Paella

KIT USED