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Finished paella served in a paella pan with lemon wedges and fresh parsley garnish.

Salmon and Shrimp Paella on the Traeger

thisjewcanque
A smoky twist on classic Spanish paella, featuring salmon, shrimp, saffron-infused rice, and fresh ingredients, all cooked to perfection on the Traeger grill.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course braised, main, Main Course, Seafood
Cuisine American, fusion, spanish
Servings 6

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

Let the rice develop a crispy socarrat at the bottom for authentic texture and flavor.
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.
Keyword paella, seafood paella, Traeger paella, Traeger recipe