Paella Shellfish & Chicken

Ingredients

2 chicken thighs, chopped
6 shrimp, peeled and deveined
6 mussels, cleaned
1 cup Arborio rice
2 cups chicken broth
1/2 cup diced tomatoes
1/2 cup bell peppers, chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 tbsp olive oil

Instructions

Method: Paella-style cooking

Set the EGG for indirect cooking at 375°F/190°C.
In a paella pan, heat olive oil and sauté garlic.
Add chicken and cook until browned.
Stir in rice, broth, tomatoes, and paprika.
Cook for 20 minutes, then add shrimp and mussels.
Cook until shellfish open and rice is tender.

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