Name: Grilled Seafood Paella
Yield: 8 Servings
Ingredients: 2 tablespoons vegetable oil; 8 ounces pancetta (Italian bacon), cut into ½-inch pieces; 1 large onion, finely chopped; 3 garlic cloves, finely grated; 1 tablespoon tomato paste; 2 teaspoons paprika; 1 teaspoon smoked paprika; 1 cup dry white wine; 3 cups short-grain white rice, preferably bomba; Kosher salt, freshly ground pepper; 5 cups fish or shellfish stock; 1 cup canned piquillo peppers or roasted red peppers from a jar, cut into ½-inch strips; 12 littleneck clams, scrubbed; 8 ounces sugar snap peas, trimmed; 8 ounces skinless, boneless fluke fillet, cut into 8 pieces; 8 ounces medium shrimp, peeled, deveined; Chopped parsley (for serving)

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Christopher Testani

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Recipe notes