Italian Seafood Paella

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Italian Seafood Paella

This is a traditional Paella recipe with an Italian twist. I love creating unique recipes by adding several ingredients and spices to a traditional dish. This is a great “family” meal because you can place the pan right in the center of the table for everyone to serve themselves. Don’t forget to include fresh Italian bread to dip into the pan juices!

If you are in the Hartford area there is only one seafood store you need to visit. All of the fish in this recipe are courtesy of my friends at City Fish, Wethersfield, CT.

Of course I used D’Aprile San Marzano tomatoes from D&D Market – The best Italian Market in Connecticut!

Check out how we made this on the EGG® below!



  • 1/4 cup extra-virgin olive oil
  • 1 cups chopped yellow onion (1 large onion)
  • 1 red bell pepper, cored and sliced into 1/2-inch strips
  • 4-5 cloves garlic, chopped
  • 2 cups arborio or basmati rice, cooked
  • 1 28 ounce can San Marzano tomatoes
  • 2 cups low sodium chicken stock
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoon dried oregano
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/4 pounds cooked lobster meat
  • 1/2 – 3/4 pound shrimp, peeled and deveined
  • 1 pound kielbasa, sliced 1/4- to 1/2-inch thick
  • 1 (10-ounce) package frozen peas
  • 1 tablespoon minced fresh flat-leaf parsley leaves
  • 2 Lemons, cut into wedges


  1. Preheat the oven to 425°F.

  2. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer.

  3. Stir in the rice, tomatoes, chicken stock, saffron, red pepper flakes, salt, and pepper, and bring to a boil.

  4. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.

  5. Transfer the paella back to the stove top. Add the shrimp, and cook the paella over medium heat for 3 minutes. Turn off the heat and add the lobster, kielbasa, and peas, and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot

  6. Directions for the Big Green Egg

    I love my EGG® and here is how I prepared my Italian Seafood Paella.


    1. Heat the EGG® to 625 degrees F.
    2. Take Paella pan and set over coals and coat with olive oil.
    3. Open bottom vent.
    4. Follow directions above but do not remove from the EGG® just lower the temperature as needed. Right before serving, add in lobster and parsley and lemon wedges then using an oven mitt remove from EGG® and bring over to your table! Enjoy

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