RECIPES
Seafood Paella
by Pitmaster Marcio Borguezan, Hog Addiction BBQ
Marcio Borguezan is a 2019 Memphis in May Whole Hog World champion
He’s also the Lead Pitmaster @ Hog Addiction BBQ and the current 2022 Hogs For the Cause Grand Champions. He loves to cook Hogs, teach and inspire new cooks. “As Pitmaster I have the responsibility to build the next generation of BBQ Sport”
INGREDIENTS
- 2 large green bell peppers
- 1 large red bell pepper
- Half bundle of celery
- 1 large yellow onion
- 5 garlic cloves
- 3 cans of coconut milk
- 1 lb of crab lump
- 1 lb of Royal red shrimp
- 2 lbs of muscles
- 2 lbs of clams
- 1 lb crawfish meat
- 1 lb of medium shrimp
- 6 cups of Jasmine rice
INSTRUCTIONS
- Dice bell peppers, onion, garlic.
- Add to one stick of butter to a paella skillet
- Melt butter and add vegetables
- Cook over grill using B&B Competition Char-Logs until partially tender
- Add 12 cups of water bring to boil
- Then add rice and seafood
- Put lid on it and let cook on low to medium heat
- Top dish with some fresh cut chives
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