Gulf Shrimp & Andouille Paella on the Grill

Traditional paella is cooked over an open wood fire – a wide, even heat source that heats the pan uniformly and allows the cook to control the intensity at every stage. Napoleon's multi-burner gas grills replicate this beautifully. With precise BTU control across independent burner zones, you can build the sofrito over medium heat, toast the rice over medium-high, and then drop to a steady low flame to develop the socarrat without scorching.

That final stage – the socarrat – is everything. It's the thin, caramelized crust of rice that forms on the bottom of the pan when the liquid has fully absorbed and the heat continues just long enough to toast without burning. It's the most coveted part of any paella, and Napoleon's consistent, controllable heat makes it achievable at home.

A traditional paella pan is wide, shallow, and made of carbon steel – designed to maximize surface area and promote even evaporation. Smithey's hand-polished cast iron skillets share the same essential qualities: exceptional heat retention, a smooth cooking surface that develops a natural non-stick patina, and the ability to go directly from grill to table without losing a degree.

Cast iron holds heat more evenly than thin carbon steel, which actually works in your favor for socarrat development – the retained heat continues cooking the bottom of the rice even after you've reduced the flame. And Smithey's hand-polished finish means the rice releases cleanly, giving you that intact, golden crust rather than a stuck, broken mess.

Use the largest Smithey skillet you have. The 12-inch is ideal for this recipe; a 14-inch gives you more surface area and a thinner rice layer, which means faster, more even socarrat development.

Classic Valencian paella uses rabbit and chicken. Seafood paella leans on clams, mussels, and langoustines. This version takes a different path – one that feels native to the Lowcountry. Gulf shrimp and andouille sausage bring a smoky, spiced depth that plays beautifully against the saffron and smoked paprika in the sofrito. It's not a departure from tradition so much as a translation – the same principles, the same technique, the same pursuit of the socarrat, expressed through the flavors of the South Carolina coast.

If you can source wild-caught Gulf shrimp – head-on, if possible – use them. The heads add flavor to the broth as the shrimp cook, and they make for a dramatically beautiful presentation. On Hilton Head, ask your local seafood market what came in that morning.

SERVES 4 – 6

Ingredients

• 1 lb large Gulf shrimp, shell-on or head-on, deveined
• ¾ lb andouille sausage, sliced into ¼-inch coins
• 2 cups bomba or Calasparra rice
• 5 cups seafood or chicken stock, kept warm
• 1 generous pinch saffron threads, steeped 10 minutes in ¼ cup warm stock
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced, plus 1 sliced into strips for the top
• 4 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 2 teaspoons smoked paprika
• ¼ cup olive oil
• Kosher salt and black pepper
• 1 lemon, cut into wedges
• 2 tablespoons chopped flat-leaf parsley

Method

1. 1Set the grill up with two zones and preheat with the skillet on the grates until the pan is hot, about 10 minutes. Keep the stock warm on the side burner.
2. 2Add the olive oil and brown the andouille, 3–4 minutes. Move it to a plate, leaving the rendered fat behind.
3. 3Build the sofrito: cook the onion and diced pepper over medium heat until soft, about 6 minutes, then add the garlic and smoked paprika and cook 1 minute more. Stir in the crushed tomatoes and cook until the mixture darkens and pulls away from the pan, 6–8 minutes.
4. 4Add the rice and stir for 2 minutes over medium-high heat until every grain is coated and lightly toasted.
5. 5Pour in the warm stock and the saffron liquid, return the andouille, season with salt and pepper, and shake the pan flat. Do not stir again from this point on.
6. 6Cook uncovered at a steady simmer for 15 minutes, rotating the pan a quarter turn every few minutes for even heat.
7. 7Nestle the shrimp and the pepper strips into the rice and cook 5–7 minutes more, until the shrimp are just opaque and the liquid is fully absorbed.
8. 8Raise the heat for 60–90 seconds to form the socarrat. Listen for a light crackle and pull the pan the moment you smell toasted rice.
9. 9Rest the paella off the heat for 5 minutes, then finish with parsley and lemon wedges and serve straight from the skillet.

• Use the right rice. Bomba or Calasparra rice is non-negotiable. These short-grain varieties absorb liquid without becoming mushy, holding their structure through the long cook. Long-grain rice will turn to porridge.
• Warm your stock. Adding cold stock to a hot pan drops the temperature and disrupts the cook. Keep your stock warm in a saucepan on the Napoleon's side burner.
• Don't stir after adding the liquid. Stirring activates the starch in the rice and creates a risotto-like texture. Paella rice should be separate and slightly firm, not creamy.
• Trust your ears. The crackling sound from the bottom of the pan is your best indicator that the socarrat is forming. Listen for it.
• The shrimp cook fast. Don't add them too early. They need only 5–7 minutes – overcooked shrimp are rubbery and lose their sweetness.
• Rest before serving. Five minutes of resting makes a significant difference in texture and flavor. Don't skip it.

Gulf Shrimp & Andouille Paella is a complete meal on its own. A few accompaniments that work beautifully:

• A simple green salad with sherry vinaigrette – the acidity cuts through the richness of the rice
• Crusty bread for mopping up the sofrito that clings to the edges of the pan
• A cold, dry rosé or a crisp Albariño – both are classic paella pairings and both thrive in the Lowcountry heat
• Aioli on the side for dipping the shrimp – a traditional Spanish accompaniment that works equally well here

Prep Time: 20 minutes (plus 10 minutes saffron steeping)

Cook Time: 35–40 minutes

Serves: 4–6

Difficulty: Intermediate

Key Technique: Socarrat (crispy bottom crust)

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