Griddled Paela on the Blackstone

Griddled Paela on the Blackstone

This was our Dinner category entry for the Blackstone Great Griddle Off, and we kept it bold and straightforward.

Paella on a griddle just makes sense. Big surface area, high heat, and plenty of room to build flavor without crowding anything. We par-cooked the rice, steamed the seafood separately in white wine and stock, then brought everything together right on the Blackstone.

Sausage, onions, peas, garlic, crushed tomatoes, saffron, and rice all cooked down and crisped up across the flat top. Once it developed that crispy bottom layer, we topped it with the shrimp and mussels and finished it with fresh parsley.

It’s hearty. It feeds a crowd. And it’s one of those dishes that looks impressive without being complicated.

INGREDIENTS

  • 2 cups medium grained rice
  • 1 yellow onion, diced
  • 2 bunches parsley, finely chopped (reserve ¼ cup for garnish)
  • 1 bag frozen peas
  • 1 Spanish sausage
  • 1 can crushed tomatoes
  • 4 strings saffron
  • 2 cups white wine
  • 4 cups chicken stock
  • 2 tablespoons garlic, diced
  • Salt and pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 1 pound mussels
  • Avocado oil or high smoke point oil for cooking

INSTRUCTIONS

Rice

  1. Par cook rice according to package directions
  2. Reserve until ready to use.

Seafood

  1. Set griddle to high heat
  2. In a sauce pot, add 1 cup white wine and 1 cup chicken stock
  3. Bring to a boil and add shrimp
  4. Cook 3 to 5 minutes until fully cooked
  5. Remove shrimp and reserve liquid
  6. In a separate sauce pot, add 1 cup white wine and 1 cup chicken stock
  7. Bring to a boil and add mussels
  8. Cook until all mussels have opened
  9. Remove mussels and reserve liquid

Paella

  1. Set griddle to medium high heat
  2. Lightly oil the surface with avocado oil or another high smoke point oil
  3. Cook sausage until fully done
  4. Remove and slice
  5. On the griddle, add diced onion, chopped parsley, and frozen peas
  6. Cook until onions begin to soften
  7. Season with salt and pepper
  8. Add garlic and toss together
  9. Add sliced sausage, crushed tomatoes, and saffron. Toss to combine
  10. Add ½ cup chicken stock and 1 to 2 spoonfuls of white wine
  11. Cover with a lid and let steam
  12. Remove lid and toss mixture
  13. Add par-cooked rice and mix together
  14. Spread mixture evenly across the griddle top and allow the rice to crisp
  15. Once evenly crisped, remove and plate in a serving dish
  16. Evenly distribute shrimp and mussels over the rice mixture
  17. Garnish with reserved chopped parsley and serve