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Luke Darnell's Virginia Seafood Paella

Prep Time:
20 minutes
Cook Time:
40 Minutes
Serves:
6 people

Description: 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.

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
  • sSeafood stock, 2 cups

DIRECTIONS

  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
Luke Darnell's Virginia Seafood Paella
recipe image
Prep Time: 20 minutes
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6
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.
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
  • sSeafood stock, 2 cups
Directions:
  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
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