In partnership with Safeway
This Salmon and Shrimp Paella recipe, cooked on the Traeger grill, offers a smoky twist on the classic Spanish dish. Sponsored by Safeway, this recipe combines premium ingredients, convenience, and bold flavors, making it the perfect addition to your backyard cooking repertoire.
Introduction
Paella is one of those dishes that turns an ordinary meal into a celebration. This Salmon and Shrimp Paella recipe, made on my Traeger grill, infuses smoky flavor into every bite while highlighting the fresh, high-quality ingredients available at Safeway. It’s a show-stopping dish perfect for entertaining or a memorable family meal.
Living in Denver, I cook on my Traeger year-round, embracing everything from summer sunshine to snowy winter evenings. This recipe proves that with the right ingredients and equipment, backyard cooking can be elevated to gourmet levels no matter the season.
A Modern Take on Paella
Paella is traditionally made with seafood, rice, and aromatic spices, cooked to perfection in a wide, shallow pan. In this recipe, I’ve added a modern twist by incorporating salmon and shrimp, giving the dish a rich, smoky flavor that complements the saffron-infused rice.
The Traeger grill elevates the dish with its even cooking temperature and wood-fired flavor. By using a 15-inch carbon steel paella pan (like this one from Amazon), the rice cooks evenly, creating the iconic crispy crust, or socarrat, that paella lovers crave.
Inspiration for This Recipe for Salmon and Shrimp Paella
As a busy dad, I love recipes that bring the family together around the table. This paella was inspired by a desire to create a dish that feels both luxurious and approachable. With Safeway’s convenient shopping options and high-quality ingredients, I was able to pull together this impressive meal without breaking the bank or sacrificing flavor.
Safeway’s butcher counter and seafood selection make it easy to find everything you need in one place. From the Atlantic salmon to the jumbo shrimp, the freshness and variety are unmatched. Plus, their private-label products, like their house white wine, deliver quality at an affordable price.
Safeway: Convenience, Quality, and Savings
Shopping at Safeway is one of the reasons this dish came together so effortlessly. The store offers everything I need, from fresh seafood to pantry staples like Arborio rice and saffron. Safeway’s butcher counter and in-store seafood department stand out for their wide variety and attentive service. For this recipe, I picked up a center-cut Atlantic salmon filet, which was on sale, and a pound of jumbo shrimp. The staff was knowledgeable and helped me select the best options for grilling.
The produce section at Safeway is equally impressive. The red and yellow bell peppers, fresh parsley, and lemons were all vibrant and fresh, adding essential flavor and color to this dish. I also grabbed a jar of sofrito mix, a pantry staple that simplifies the process of creating a flavorful paella base.
Beyond quality and variety, Safeway’s deals and rewards program make it a go-to for families looking to cook on a budget. I love browsing their weekly sales and stocking up on ingredients for future cooks. With Safeway, you get premium ingredients at a fraction of the price you’d expect. Whether I’m grilling, baking, or making paella, Safeway has me covered.
More Reasons to Shop at Safeway
In addition to their great selection, Safeway offers online ordering and delivery options that save me time. For those extra busy weeks, I can schedule a pickup or delivery, ensuring I have everything I need to keep our family meals running smoothly.
Their seasonal offerings also inspire creativity in the kitchen. During the colder months, I stock up on comfort-food essentials, while summer grilling season calls for fresh produce and premium cuts of meat. For this paella, Safeway’s quality ingredients made all the difference, transforming a simple recipe into an unforgettable dish.
Safeway’s private-label brands, like their white wine, also deliver fantastic value. Using their wine to deglaze the pan in this recipe brought a subtle acidity and depth of flavor that paired perfectly with the smoky Traeger notes. Plus, I appreciate being able to grab everything in one trip, from specialty items like saffron to everyday essentials like olive oil.
Why the Traeger is Perfect for Paella
The Traeger grill takes this recipe to the next level. Its even heat and signature wood-fired flavor infuse every layer of the dish, from the aromatic saffron rice to the smoky salmon and shrimp. Using the grill outdoors also eliminates the stovetop mess, allowing me to focus on the cooking process and enjoy the experience.
The 15-inch carbon steel paella pan I used was perfect for this recipe. Its wide, shallow shape ensures even cooking and helps develop that crispy socarrat at the bottom. Cooking paella on the Traeger is not just about flavor—it’s an experience that brings together food, family, and a touch of Colorado’s great outdoors.
Step-by-Step Instructions
Ingredients:
- 1 cup Arborio rice
- 6 cups Signature Select chicken stock
- Shrimp shells from 1 pound shrimp (16-20 count size, see below)
- 2 tsp saffron threads
- 1 tsp O Organics ground turmeric
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup O Organics Chardonnay
- 1/2 cup diced tomatoes
- 1/4 cup jarred sofrito mix
- 1 center-cut Atlantic salmon fillet, from the butcher counter
- 1 pound shrimp, peeled and deveined
- 1 lemon, sliced
- Chopped fresh parsley, for garnish
Instructions:
- Prepare the Stock: Add chicken stock, shrimp shells, saffron, and turmeric to a saucepan. Bring to a simmer over medium heat and let the flavors infuse for 10-15 minutes. Strain and set aside.
- Preheat the Traeger: Set your Traeger grill to 375°F. Place a 15-inch paella pan on the grill to heat.
- Cook the Aromatics: Heat olive oil in the paella pan. Add onion, bell peppers, garlic, and sofrito mix, stirring until softened.
- Toast the Rice: Add Arborio rice to the pan, stirring to coat in the oil and aromatics. Cook for 2-3 minutes.
- Deglaze with Wine: Pour in Safeway white wine, scraping up any browned bits from the pan. Spread the rice in an even layer on the pan
- Add Stock: Slowly ladle in the saffron stock until the rice is just covered in stock. Close the lid of the grill and cook for 15 minutes.
- Add Proteins: Once the rice is nearly tender, add the salmon and shrimp. Add more stock until the rice is again just covered, then close the grill again and cook until the salmon is flaky and the shrimp are opaque, about 10-12 minutes.
- Finish and Serve: Arrange lemon wedges over the paella and garnish with fresh parsley before serving. Sprinkle with flaky salt if desired.
Sautéing fresh bell peppers and onions forms the flavorful base of the paella. Every ladle of saffron broth brings vibrant flavor to this paella masterpiece.
Alternate Recipes to Try
Here are some other unique grilled recipes to try:
- Smoked Caramel Apples on the Traeger
- Traeger Baked Peach and Blackberry Cobbler
- Mother’s Day Brunch on the Traeger
Products Used in This Cook
- Traeger Ironwood 885
- 15-Inch Carbon Steel Paella Pan
- Safeway Atlantic Salmon Fillets
- Safeway White Wine
This Salmon and Shrimp Paella on the Traeger is a show-stopping dish that combines bold flavors with the convenience of Safeway shopping. With premium ingredients and a touch of smoky magic, this recipe transforms your backyard into a gourmet kitchen. Head to your local Safeway to gather everything you need and fire up your Traeger for this unforgettable meal!
Salmon and Shrimp Paella on the Traeger
Equipment
- Traeger Ironwood 885
- 15-Inch Carbon Steel Paella Pan
- Saucepan
- Wooden spoon
- Aluminum foil
- Ladle
Ingredients
For the Stock
- 6 cups chicken stock
- Shrimp shells from 1 pound shrimp 16-20 count size
- 2 tsp saffron threads
- 1 tsp turmeric
For the Paella
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 cloves garlic minced
- 1/4 cup jarred sofrito mix
- 1 cup Arborio rice
- 1/2 cup Safeway white wine
- 1/2 cup diced tomatoes
- 1 center-cut Atlantic salmon fillet
- 1 pound shrimp peeled and deveined
- Juice of 1 lemon
- Chopped fresh parsley for garnish
Instructions
- Prepare the Stock:
- Combine chicken stock, shrimp shells, saffron, and turmeric in a saucepan. Bring to a simmer over medium heat and let the flavors infuse for 10-15 minutes. Strain and set aside.
- Preheat the Traeger:
- Set your Traeger grill to 375°F. Place a 15-inch paella pan on the grill to heat.
- Cook the Aromatics:
- Heat olive oil in the paella pan. Add onion, bell peppers, garlic, and sofrito mix. Sauté until softened and fragrant, about 5 minutes.
- Toast the Rice:
- Add Arborio rice to the pan, stirring to coat in the oil and aromatics. Cook for 2-3 minutes until the rice is lightly toasted.
- Deglaze the Pan:
- Pour in Safeway white wine, scraping up any browned bits.
- Add Stock Gradually:
- Begin adding the saffron stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is almost tender.
- Add the Proteins:
- Nestle the salmon and shrimp into the rice mixture. Cover the pan with foil and cook until the salmon is flaky and the shrimp are opaque, about 10-12 minutes.
- Finish and Serve:
- Squeeze lemon juice over the paella and garnish with fresh parsley. Serve directly from the paella pan for a dramatic presentation.
Video
Notes
Use Safeway’s saffron for vibrant flavor and color.
Add stock gradually to control the consistency of the rice.
Serve with lemon wedges for a bright, fresh finish.
This looks excellent. Could I use other seafood instead of salmon?
Yes. Totally. Clams and calamari would be great. Or other fish!