Luke Darnell’s Virginia Seafood Paella

World BBQ Champion Luke Darnell puts his own twist to the classic Spanish dish and combines it with traditional Virginia seafood flavors. The result is a delicious, hearty dish that is perfect for summer entertaining.

Luke Darnell’s Virginia Seafood Paella

Ingredients

• 2 links of chorizo
• 1 lb of scallops
• 1 dozen littleneck clams
• 1/2 lb of lump crabmeat
• 16 oz diced tomatoes
• 1 diced orange pepper
• 1 diced green pepper
• 1 diced red pepper
• 1 cup diced shallots
• saffron
• olive oil
• 1/2 cup of white wine
• 3 cloves of garlic, minced
• Seafood stock, 2 cups

Preparation

1. Heat your Monolith cooker to 325F
2. Olive oil to paella pan
3. Brown the chorizo
4. Add garlic, shallots, peppers,cook a couple of minutes until fragrant
5. Add rice, toast for one minute
6. Add tomatos saffron, wine and simmer a couple of minutes
7. Add seafood stock, stir and cook 18-22 minutes
8. Keep adding stock
9. Add scallops, crab meat, peppers, cook 7 minutes
10. Add clams. cook until clams open, then top with peas