Fire up the pellet grill because we’re going to show you how to make the easiest and most delicious Pellet Grill Seafood Paella, EVER.

Traeger Seafood Paella

The first time I ever tried paella was at a little restaurant in a town near me called The Paella Bar. It was delicious, and I knew I had to figure out a good way to make it at home on our pellet grill.

Living in the Pacific Northwest has a lot of advantages, but one of my favorite ones is the easy access to amazing seafood. I’m a seafood fanatic and living a stone’s throw away from shores where you can dig up some of the highest quality clams, oysters, and mussels, and a few yards further set traps to catch the best crab and spot prawns in the world is quite the treat.

Not that I go digging (yet). Thankfully there are a lot of places to buy high-quality fresh seafood locally, and one of the best I’ve found is Taylor Bay Shellfish. We’ve ordered from them several times now, and have always had great experiences with their deliveries and the quality of the seafood we get. Can you say Kumomoto Oysters, anyone?? (Cause I can’t. That’s a mouthful. A delicious mouthful.)

I saw their new paella kit while scrolling through Instagram, and reached out to pick one up immediately. They provide everything you need besides the olive oil, vegetables, and broth, to make paella right at home.

Check out all of my Traeger Recipes!

Seafood Paella Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Olive Oil
• Red Bell Pepper
• Onion
• Saffron
• Sofrito
• Paella Rice
• Seafood Stock
• White Wine
• Clams
• Muscles
• Shrimp
• Lemon
• Parsley

See all of my Pellet Grill Seafood Recipes here!

How To Make Grilled Seafood Paella

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat the grill – Follow the manufacturer’s directions. Heat to 400°.
2. Prep – Chop your onions and red bell peppers and put your olive oil into your pan and let it heat up on your grill.
3. Saute – Add the vegetables and let them cook until they are lightly browned (about 10 minutes). Stir them a time or two to check progress.
4. Add the saffron, sofrito, and rice – Add the saffron and sofrito to the vegetables and give them a stir. Let it cook for 2-3 minutes. Add in the rice and give it a stir so it is coated in the oil/sofrito/vegetable mixture. This is the last time you are going to stir it, so make it good!
5. Gently add in the liquids – Add in the fish/seafood stock and wine to the pan. Let the mixture simmer until the liquid is almost all the way absorbed.
6. Add the seafood – Put the seafood all over the top of the rice and close the lid and let it cook for another 10-12 minutes. Once the shellfish have opened and the shrimp are no longer opaque, you can remove the pan from the grill and serve.

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More Great Pacific Northwest Seafood Recipes

• Whole Grilled Salmon
• Spot Prawn Rolls
• Crab and Shrimp Cocktail Board (great for parties!)
• Blackstone Crab Scampi
• Dungeness Crab Bisque
• Traeger Cioppino
• Honey Garlic Salmon
• Pellet Grill Spicy “Fried” Shrimp