Seafood Paella

Seafood Paella

  • 4 1/2 cups chicken stock

  • 1/4 teaspoon salt

  • 3 tablespoons olive oil

  • half a onion, finely chopped

  • 1 red capsicum, finely chopped

  • cloves garlic, finely chopped

  • 1 tsp Paprika

  • cups short-grain rice cooked

  • 1 (14-ounce) can fire-roasted diced tomatoes

  • 1 cup frozen green peas

  • 2 packs Marinara mix (Defrost)

  • Fresh Lemon


Heat a gas grill to medium-high heat @190c.

Heat the oil over medium heat on top of the stove. Add the onion and red capsicum, and cook for 5 to 7 minutes. Stir in the garlic.

Add above to skillet on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.

Stir in the stock, and peas. Taste for seasoning and add more salt, if you like.

Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.

Nestle the marinara mix into the rice with the hinge sides up so they release their juices into the rice. 

Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or  cooked through.

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