By Spencer Watts
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  • 2 cups (470 ml) Bomba rice
  • 6 cups (1.4 l) chicken stock
  • 1 pinch saffron
  • 1 yellow onion, grilled, fine dice
  • 1 green pepper, grilled, fine dice
  • 2 cloves garlic, minced
  • 1 tomato, grated
  • 5 mussels
  • 5 16/20 shrimp
  • 5 hard clams
  • 3 chorizo sausage
  • Lemon, wedged, to garnish
  • Parsley, to garnish
  • Piquillo peppers, sliced to garnish
  • Oil for grilling


  1. Preheat grill to high heat or 400 F (205 C).
  2. On an open part of the barbeque, oil the grill then cook the shrimp, set aside
  3. In a saucepan add the saffron to the stock, heat to infuse the flavor and color, set aside.
  4. Turn grill to medium heat or 350F (175C).
  5. Grill chorizo sausages until they are fully cooked, set aside cool, then slice.
  6. On the barbeque in a large enough skillet pan to hold all the ingredients heat olive oil in the pan to high.
  7. Sweat onion, garlic, and green pepper then add grated tomato and cook for 1 minute.
  8. Add rice to pan and cook, stirring constantly with a wooden spoon, until the rice becomes semi translucent.
  9. Add 1/3 of the stock mixture to the pan once absorbed add the second 3rd let absorb with minimal stirring.
  10. Add shrimp, clams, mussels, and chorizo sausage plus most of the remaining stock to the pan.
  11. Depending on the doneness of the rice all the stock may not be required.
  12. Turn the grill to high and drizzle olive oil over the mixture and cook until a crust covers the bottom of the pan.
  13. Use a spoon to test for the crust under the rice, make sure not to burn the mixture.
  14. Once a crust forms garnish with lemon, parsley and Piquillo peppers to serve.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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