Fire up the pellet grill — here’s a clear, easy-to-follow recipe for the most delicious Pellet Grill Seafood Paella you can make at home.
Traeger Seafood Paella
The first time I had paella was at a small local spot called The Paella Bar. It was unforgettable, and I immediately wanted to recreate that same smoky, layered flavor at home on a pellet grill. Living in the Pacific Northwest gives me great access to fresh seafood, which makes a seafood paella on a pellet grill an easy favorite.
If you don’t harvest seafood yourself, local suppliers and markets make it simple to source excellent clams, mussels, shrimp, and oysters. For this recipe I used a mix of clams, mussels, and shrimp to build a balanced, briny paella that pairs beautifully with saffron, sofrito, and a good seafood stock.
Check out more Traeger recipes in the same style — pellet-grilled seafood and more.
Recipe Shopping List
Here’s what you’ll want to have on hand. For exact quantities, refer to the ingredient list in the recipe card below.
- Olive oil
- Red bell pepper
- Onion
- Saffron threads
- Sofrito (jarred or homemade)
- Paella rice (Bomba or other short-grain rice)
- Seafood stock
- Dry white wine
- Clams
- Mussels
- Shrimp
- Fresh lemon
- Fresh parsley
Browse more pellet grill seafood recipes for inspiration and variations.
How To Make This Recipe — Overview
This overview gives you the basic flow so you know what to expect. Use the full recipe below while you cook for exact times and measurements.
- Preheat the grill — Follow your pellet grill manufacturer’s instructions and bring the grill to about 400°F.
- Prep — Chop the onion and red bell pepper, measure out saffron, rice, and liquids, and have the seafood ready.
- Sauté — Heat oil in a paella pan on the grill and sauté the vegetables until lightly browned, about 8–10 minutes.
- Add saffron, sofrito, and rice — Stir in saffron and sofrito, cook briefly, then add the rice to coat it thoroughly in the aromatic mixture. After this point, avoid stirring the rice further to allow the crust (socarrat) to form.
- Add the liquids carefully — Pour in seafood stock and white wine, then let the mixture simmer until most of the liquid is absorbed and the rice is nearly tender.
- Top with seafood — Arrange the clams, mussels, and shrimp on top, close the grill, and cook until the shellfish open and shrimp are opaque, about 10 minutes.
- Finish and serve — Garnish with chopped parsley and lemon wedges, then serve hot.
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More Pacific Northwest Seafood Recipes
- Whole Grilled Salmon
- Spot Prawn Rolls
- Crab and Shrimp Cocktail Board (great for parties)
- Blackstone Crab Scampi
- Dungeness Crab Bisque
- Traeger Cioppino
- Honey Garlic Salmon
- Pellet Grill Spicy “Fried” Shrimp
Pellet Grill Seafood Paella
Make a delicious seafood paella right at home on your pellet grill. The combination of saffron, sofrito, and fresh shellfish creates a fragrant, layered dish that showcases the best of pellet-grill cooking.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- ⅓ cup olive oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 10 threads saffron
- 1 (12.3 ounce) jar sofrito
- 1½ cups paella rice
- 3 cups seafood stock
- 1 cup dry white wine
- 1 pound clams
- 1 pound mussels
- 1 pound shrimp
- ¼ cup chopped parsley
- 1 lemon, cut into wedges
Instructions
- Preheat the pellet grill to 400°F following the manufacturer’s instructions.
- Chop the onion and bell pepper and set them aside.
- Place a paella pan on the grill, add the olive oil, and close the lid to let the oil heat for 2–3 minutes.
- Sauté the onion and bell pepper in the pan for about 10 minutes with the lid closed, stirring occasionally. Keep stirring brief to retain heat.
- Add the saffron threads and sofrito to the vegetables, stir, and let them cook together for 2–3 minutes.
- Add the rice and stir to coat it evenly with the oil and sofrito. Slowly pour in the seafood stock and white wine. Close the grill and let simmer for 15–20 minutes, or until most of the liquid is absorbed and the rice is nearly tender.
- Arrange the clams, mussels, and shrimp on top of the rice, close the grill, and cook for about 10 minutes, or until all shellfish have opened and shrimp are opaque. Discard any shellfish that do not open.
- Serve hot, garnished with chopped parsley and lemon wedges.
Notes
If your grill offers a direct-grill or high-heat sear mode, using it can speed up cooking and help form a nice crust on the bottom of the rice (socarrat). It’s optional but helpful if you want a bit more texture.
Nutrition Information (per serving)
Calories: 547 • Total Fat: 31g • Saturated Fat: 4g • Cholesterol: 84mg • Sodium: 1210mg • Carbohydrates: 28g • Fiber: 2g • Sugar: 4g • Protein: 31g
Nutrition data is an estimate.