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Blackstone

Camp Paella for Two

By Stephanie Tea

Prep
15 min
Cook
40 min
Serves
2
Difficulty
Hard

Ingredients

  • 1 cup arborio rice
  • 2 cups chicken stock
  • 3/4 cup canned diced tomatoes, divided
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • A pinch of saffron
  • Lemon slices
  • Parsley, finely minced
  • 8-10 mussels, on a half shell
  • 1/2 lb seafood mix (squid, scallops, octopus)
  • 1/4 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 large shallot, minced
  • 2-3 garlic cloves, minced
  • A pinch of red pepper flakes, optional
  • 1/4 lb shrimp, peeled and deveined
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder

Directions

  1. Season the shrimp with salt, pepper, paprika, and garlic powder. Set aside.
  2. Wash and rinse the rice. Strain and cook the rice in chicken broth and 1/2 cup of the diced tomatoes, seasoned with bay leaves, saffron, salt, and pepper for about 20 minutes.
  3. Meanwhile, cook the shrimp thoroughly on a hot and oiled Blackstone Griddle. Set aside.
  4. Season the mussels with salt and pepper and grill flesh side down on the griddle. Set aside.
  5. Add more cooking oil to the griddle and stir-fry the shallot and garlic until translucent.
  6. Add the rest of the seafood mix to the griddle and season with salt, pepper, paprika, 1/4 cup of the diced tomatoes, and a pinch of red pepper flakes. Save all the juices.
  7. Once the rice is cooked through, remove the bay leaves, top with all the cooked seafood, and sprinkle with minced parsley. Squeeze lemon juice over the dish to serve. Enjoy!
Blackstone · https://recipe-studio-dev.myshopify.com/apps/recipes/recipes/camp-paella-for-two