You will need a paella pan or a shallow dish for this recipe.

Total Time: 1 hour
Servings: 4


  • Cherry Smoking Blocks
  • 1 lb. large Shrimp, preferably shell on
  • Olive Oil
  • 4 cloves Garlic, minced
  • Kosher Salt
  • ½ tsp Smoked Paprika
  • 2 cups White Rice
  • a good pinch of Saffron
  • ½ cup Green Peas
  • 2 Tbsp Parsley, chopped
  • plenty of Lemon wedges

Chef's Tip

Don’t like peas? Try dicing up carrots or bell peppers instead!


  1. Light a fire in a barrel smoker. Wait for the flames to dissipate and allow hot coals to develop. You can also use an electric or pellet smoker set at 350˚ F or above.
  2. While the fire is lighting, marinate the shrimp. Combine the shrimp with some olive oil, garlic, a good pinch of salt, paprika, and some lemon slices.
  3. Warm a few tablespoons of water in a pan, and add the saffron to allow it to bloom.
  4. Rinse the rice in cold water, then put it into your paella pan. Cover the rice with hot water to about an inch above the surface.
  5. Stir in 1 Tbsp of salt and the saffron to the rice water.
  6. Cover the pan tightly and set on the smoker. Cook for about 30 minutes or until the rice is cooked.
  7. Stir in the peas and top with the shrimp.
  8. Keep the pan uncovered and continue to cook for another 15 minutes or until the shrimp are golden and cooked through.
  9. Top with the chopped parsley and serve with lemon slices.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Smoking Blocks

Cherry Smoking Blocks/Chunks