Ingredients
- 1 cup Arborio rice
- 1/2 lb chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup diced bell pepper
- 1/2 cup diced tomatoes
- 1/4 cup peas
- 1/4 cup white wine
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
Method: Paella-style grilling
- Set the EGG for direct cooking at 400°F/204°C.
- Heat olive oil in a paella pan and cook chicken until browned.
- Add bell pepper, tomatoes, and rice, stirring to coat.
- Pour in wine and broth, then season with paprika, salt, and pepper.
- Simmer for 15 minutes, then add shrimp and peas.
- Cook until shrimp is pink and liquid is absorbed, about 5 more minutes.
- Serve warm.
