We’re big fans of both seafood, paella, and grilling in our family – and here we are with a recipe that uses all three of them! We used a Dutch oven directly on a charcoal grill, functioning much like a traditional paella pan but with the added benefit of heat retention. The result was a smoky, saffron-infused rice dish packed with mussels, shrimp, and seared scallops. Amazing.
The technique relies on a hot charcoal center to bring the liquids to a boil quickly, then allowing the residual heat to steam the seafood to perfection. By closing both the Dutch oven lid and the grill lid, you create a convection effect that ensures the rice absorbs every drop of the clam juice and chicken stock. It is a rustic, impressive meal that is meant to be served straight from the pot in the middle of the table.
How to Make Charcoal Grilled Seafood Rice
Prepare the Grill
Start your charcoal grill 30 minutes before you plan to cook. Arrange the charcoal in the center of the bottom grate. Once the coals are covered with grey ash and the temperature reaches approximately 500°F, place your Dutch oven directly on the grill grate over the heat. Let the pot preheat for 10 minutes.
Sear the Scallops and Aromatics
Add the olive oil to the hot Dutch oven. Pat the scallops dry and add them to the pot. Sauté for just 1 minute to develop a golden crust, then remove them with a slotted spoon and set aside in a bowl. Add the onions, bell pepper, and garlic to the remaining oil. Sauté for about 1 to 2 minutes until the onions are translucent and fragrant.
Simmer the Rice
Stir in the Arborio rice, wine, clam juice, chicken stock, savory seasoning, saffron, and paprika. Give everything a good stir to ensure the spices are distributed. Place the lid on the Dutch oven and close the grill lid. Let the rice cook for 12 minutes. At this point, most of the liquid should be absorbed and the rice should be nearly tender.
Steam the Seafood
Open the grill and the Dutch oven. Layer the mussels, shrimp, and shiitake mushrooms over the top of the rice. Close the lids again and cook for another 5 to 8 minutes, or until the mussels have opened and the shrimp are pink and opaque.
Finish and Serve
Remove the Dutch oven from the grill. Stir in the reserved scallops, frozen peas, and lemon juice. The residual heat will warm the peas and finish the scallops without overcooking them. Discard any mussels that failed to open. Season with salt and pepper to taste, garnish with fresh parsley, and serve with extra lemon wedges on the side.
Recipe Notes
Mussel Safety: Always discard mussels with cracked shells or those that stay tightly closed after cooking.
Rice Choice: While Arborio is great for its creamy texture, you can use Bomba rice if you prefer a more traditional, firm paella-style grain.
Grill Management: We do not recommend it, but if you are using a gas grill, keep the burners directly under the pot on medium-high and the outer burners on medium to maintain a consistent 500°F.
Liquid Ratio: If the rice looks too dry before you add the seafood, splash in an extra half-cup of stock or water to ensure there is enough steam to open the mussels.
Charcoal Grilled Seafood and Saffron Rice
Total Time: 50 minutes
Yield: Serves 4
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Description
Take your seafood night outdoors with this smoky, one-pot Dutch oven rice. Loaded with mussels, shrimp, and saffron, it’s a charcoal-grilled take on a coastal classic.
Ingredients
Units
For the Rice Base
- 1/4 cup olive oil
- 2 cups Arborio rice
- 1 cup diced yellow onions
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1/2 pound shiitake mushrooms, sliced
- 1 tablespoon all-purpose savory seasoning blend
- 1 teaspoon saffron threads
- 1 teaspoon sweet paprika
The Seafood and Liquids
- 1/2 pound large sea scallops
- 2 pounds mussels, scrubbed and debearded
- 1/2 pound large shrimp, peeled and deveined
- 1 cup dry white wine (like Sauvignon Blanc)
- 1 cup clam juice
- 3.5 cups chicken stock
- 1 cup frozen peas
- 2 tablespoons lemon juice
- Fresh flat-leaf parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
Start your charcoal grill 30 minutes before you plan to cook. Arrange the charcoal in the center of the bottom grate. Once the coals are covered with grey ash and the temperature reaches approximately 500°F, place your Dutch oven directly on the grill grate over the heat. Let the pot preheat for 10 minutes.
Sear the Scallops and Aromatics
Add the olive oil to the hot Dutch oven. Pat the scallops dry and add them to the pot. Sauté for just 1 minute to develop a golden crust, then remove them with a slotted spoon and set aside in a bowl. Add the onions, bell pepper, and garlic to the remaining oil. Sauté for about 1 to 2 minutes until the onions are translucent and fragrant.
Simmer the Rice
Stir in the Arborio rice, wine, clam juice, chicken stock, savory seasoning, saffron, and paprika. Give everything a good stir to ensure the spices are distributed. Place the lid on the Dutch oven and close the grill lid. Let the rice cook for 12 minutes. At this point, most of the liquid should be absorbed and the rice should be nearly tender.
Steam the Seafood
Open the grill and the Dutch oven. Layer the mussels, shrimp, and shiitake mushrooms over the top of the rice. Close the lids again and cook for another 5 to 8 minutes, or until the mussels have opened and the shrimp are pink and opaque.
Finish and Serve
Remove the Dutch oven from the grill. Stir in the reserved scallops, frozen peas, and lemon juice. The residual heat will warm the peas and finish the scallops without overcooking them. Discard any mussels that failed to open. Season with salt and pepper to taste, garnish with fresh parsley, and serve with extra lemon wedges on the side.
Notes
Mussel Safety: Always discard mussels with cracked shells or those that stay tightly closed after cooking.
Rice Choice: While Arborio is great for its creamy texture, you can use Bomba rice if you prefer a more traditional, firm paella-style grain.
Grill Management: If using a gas grill, keep the burners directly under the pot on medium-high and the outer burners on medium to maintain a consistent 500°F.
Liquid Ratio: If the rice looks too dry before you add the seafood, splash in an extra half-cup of stock or water to ensure there is enough steam to open the mussels.
- Prep Time: 20 min
- Cook Time: 30 min
Category: Main Course
Method: Grilling
Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
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Nasi Goreng – Malaysian Fried Rice
Nasi Goreng – Malaysian Fried Rice
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