Grilled Seafood Paella

• 1 lb. jumbo shrimp (16-20 per pound) peeled and deveined

• 1 tbsp. extra virgin olive oil

• 6 cloves garlic, minced

• 1 3/4 tsp smoked paprika

• 3 tbsp. tomato paste

• 4 cups fish broth

• 2/3 cup dry sherry

• 8oz bottle clam juice

• pinch of saffron threads

• 1 small onion, finely chopped

• 1/2 cup roasted red peppers, chopped

• 3 cups paella or arborio rice

• 1 lb. bay scallops, cleaned

• 1 lb. spanish chorizo, cut into 1/2 inch pieces

• 1 lb. mussels or little neck clams (optional)

Toss shrimp with 1 tbsp. oil, 1/2 tsp. garlic, 1/4 tsp. paprika and 1/4 tsp. salt in a bowl until coated. Heat a small saucepan over medium heat on the stove. Add 1 tbsp olive oil and remaining garlic, cook, stirring constantly until the garlic sticks to the bottom and begins to brown, about 1 minute. Add tomato paste, remaining 1 1/2 tsp paprika and cook, stirring until dark brown bits form at the bottom of the pan. Add the broth, sherry, clam juice and saffron. Increase heat to high and bring to a boil. Set aside. Heat the grill to 350F. Add the pan and 4 tbsp. of olive oil till shimmering. Heat the grill for about 15 minutes until the grill is hot. Place the paella or roasting pan on the grill and add remaining 1/4 cup of oil. When oil begins to shimmer, add in the chorizo, onion, and peppers. Cook for 4-7 minutes. Add the rice and stir until grains are coated. Pour in broth over the mixture and smooth rice all around. When liquid reaches a gentle simmer, place shrimp all over pan in a single layer. Arrange scallops around the pan. Cook, moving and rotating the pan to maintain a gentle simmer, until rice is almost cooked through, 20-30 minutes. Continue to cook uncovered until bottom forms a golden crust at the bottom of the pan, add the clams and cook for another 8-15 minutes. Remove from the grill, cover with foil and let sit for 10 minutes.

Serves 6.