Recipe courtesy of Bill Brodsky, executive chef, of the Wequassett Resort & Golf Club.
- 2 cups water-soaked hickory chips
- 2 ounces Canola oil
- ¼ pound smoked Polish sausage, sliced
- 1 tablespoon shallot, minced
- 1 teaspoon garlic, minced
- 2 pinches of saffron
- 1 ½ cups rice
- 4 cups cold chicken stock
- ½ cup peas, precooked
- 1 fire roasted red pepper, diced
- 16 littleneck clams
- 16 shrimp
- 8 scallops
- 16 mussels
- salt and white pepper as needed
- 1 teaspoon parsley, chopped
- 1 tablespoon fennel fronds (if available)
- In a preheated extra large sauté or paella pan (that does not have plastic handles) add oil and sausage and cook until the first side starts to brown. Turn off heat and remove the sausage.
- Add the shallots, garlic, saffron, and rice and turn heat back on. Sauté the mixture over medium heat for five minutes. Turn heat off, add back the sausage, cold stock and cover with a lid.
- Place the covered pan on a preheated 350° grill and cook for 20 minutes. Add clams (still in their shells) to pan and cover. Add the wet hickory chips to the coals or lava rocks. Close the grill lid and cook for 10 minutes.
- Remove the pan lid and add the mussels, shrimp, scallops, peas and roasted peppers. Leave the lid off the pan and close just the grill cover to contain the smoke.
- Once the clams and mussels have opened and the shrimp and rice are cooked through, adjust the seasoning with salt and pepper.
- Place the pan in the center of the table on a trivet and garnish the top of the paella with parsley and fennel fronds. Fennel fronds are immature fennel leaves. Serve and remember to use caution, as the pan is still very hot. Serves 4.