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(2) 8 oz. tubs of Phillips Seafood Mix
4 1/2 cups chicken stock
1/2 teaspoon saffron threads, crumbled
1/4 teaspoon salt
3 tablespoons olive oil
1/2 yellow onion, finely chopped
1/2 red bell pepper, finely chopped
3 cloves garlic, finely chopped
6 ounces mild dried chorizo sausage, sliced into thin half-moons
3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio
1 (14-ounce) can fire-roasted diced tomatoes
1 cup frozen green peas
1/4 cup chopped parsley, for garnish

Cooking Instructions
  • Heat a gas grill to medium-high heat (375ºF) or light a charcoal grill and let burn until the charcoal is covered with gray ash.
  • In a saucepan over medium heat, bring stock to a boil. Add saffron and salt. Turn off heat and let saffron steep for at least 15 minutes. Taste and add more salt, if needed.
  • In a 12- to 14-inch stainless steel skillet, heat oil over medium heat on top of the stove. Add onion and red pepper and cook for 5 to 7 minutes, or until onion is translucent. Stir in garlic and chorizo.
  • Assemble ingredients: skillet with sofrito, rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.
  • Set the skillet with the sofrito on the grill. Add rice and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.
  • Stir in stock, tomatoes, and peas. Taste for seasoning and add more salt, if needed.
  • Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.
  • Drain Phillips Seafood Mix and add to pan. Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and seafood are cooked through.
  • Slip a spatula under the rice and check to see if golden brown crust has formed. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.
  • Sprinkle with parsley and bring pan to the table for serving.
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