New Jersey Shore Grilled Seafood Paella

Introduction

Bring the flavors of the New Jersey Shore to your backyard with this fire-kissed seafood paella. Using the Arteflame grill, this dish combines perfectly seared shrimp, mussels, and clams with saffron-infused rice — all grilled to perfection on the flat-top cooktop. No pots, no oven lids — just clean, even, flavorful cooking with a seaside vibe.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb fresh mussels, cleaned
• 1 lb littleneck clams, scrubbed
• 2 cups arborio or short-grain rice
• 4 cups seafood stock
• 1/2 tsp saffron threads
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges to serve

Instructions

Step 1: Light the Arteflame Grill

1. Place three paper napkins soaked in vegetable oil in the center of the Arteflame grill.
2. Stack firewood over top of the napkins.
3. Light the paper and allow the grill to heat for 20 minutes until ready for grilling.

Step 2: Prepare the Saffron Rice

1. On the flat top griddle near the outer edge, melt 2 tbsp of butter and sauté the chopped onions until translucent.
2. Add garlic, rice, and smoked paprika. Stir frequently for 2–3 minutes until rice is fragrant and lightly toasted.
3. Stir in saffron threads and white wine. Let the wine cook off for 1 minute.
4. Gradually add seafood stock to the rice, 1 cup at a time, stirring gently to combine.
5. Cook on the cooler zones of the flat top, stirring occasionally, until the liquid is absorbed and the rice is creamy but firm, about 20–25 minutes.

Step 3: Sear the Shrimp

1. Place the shrimp on the center grill grate. Quickly sear for 30 seconds per side at 1,000°F to lock in juices.
2. Transfer the shrimp to the hotter zone of the flat griddle to cook through until just opaque (about 2 more minutes).

Step 4: Cook the Mussels and Clams

1. Place the mussels and clams directly on the flat cooktop near the hotter inner ring.
2. Allow them to steam in their own juices, stirring occasionally. Discard any that do not open after 6–8 minutes.

Step 5: Grill the Peppers

1. Grill bell peppers on the flat cooktop until slightly charred and tender, about 5–7 minutes.

Step 6: Assemble and Serve

1. Arrange the saffron rice in a thin layer on the center and move seafood over the top artfully.
2. Garnish with grilled peppers, chopped parsley, and lemon wedges.
3. Remove shrimp when 15°F below target internal temperature to finish with carryover cooking off the grill.

Tips

• Always keep a spray bottle nearby to tame flare-ups near open clams/mussels.
• Butter brings out the natural sweetness in seafood—use it over olive oil when cooking on the Arteflame.
• Use fresh seafood for best flavor — frozen seafood can yield excess liquid on the griddle.
• To intensify the smokiness, add a small log of hickory or fruitwood before grilling seafood.
• Cook everything hot and fast—avoid crowding the flat top to keep ingredients sizzling, not steaming.

Variations

1. Spicy Chorizo & Seafood Paella: Add grilled slices of Spanish chorizo for a spicy punch that complements the seafood.
2. Vegetarian Shore Paella: Swap seafood for grilled zucchini, artichoke hearts, and mushrooms.
3. Squid Ink Paella: Add squid ink to the stock and include calamari rings for a dramatic black paella.
4. Lobster Tail Paella: Replace shrimp with seared lobster tails for a deluxe twist.
5. Coconut Rice Seafood Paella: Infuse the rice with coconut milk and touch of lime for a tropical vibe.

Best pairings

• A crisp Sauvignon Blanc or dry Rosé
• Grilled garlic bread or pan con tomate
• Charred asparagus or grilled seasonal greens
• Sparkling citrus soda or homemade sangria
• Pineapple sorbet or lemon tart for dessert

Conclusion

Using the Arteflame grill, you can capture the coastal magic of a New Jersey Shore seafood paella without stepping foot in a kitchen. From the rich saffron rice to the perfectly charred seafood, every component is intensely flavorful and cooked to perfection. It's a showstopper dish made even more enjoyable by the thrill and taste of flame grilling.