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.
