Gulf Shrimp & Andouille Paella on the Grill

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

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) PRODUCTS FEATURED IN THIS RECIPE

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