Seafood Paella

Directions

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1. Fill the Egg to the top air holes with charcoal and get it all burning so the coals are glowing hot, around 600°F/315°C.

2. Use the EGGspander to raise up surface so you can fit a 16” Paella Pan.

3. Heat the pan with the oil then cook out the onion, chorizo, fennel and garlic.
4. Add in the rice, then the white wine. Cook it out then add in the tomato paste.
5. Give this a good stir and add in the stock along with a pinch of saffron.
6. Gently stir the rice and then leave it alone to cook for about 20, rotating the pan if necessary.
7. Just before all the liquid evaporates, add in the mussels, clams and squid. Continue to cook until the liquid is gone, the rice is cooked properly and the mussels and clams have opened up.
8. Remove the pan from the heat and set aside with some foil over the top.

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1. Combine the lobster tails and shrimp together in a bowl with the olive oil, seasonings and herbs.
2. Add them into a perforated saute pan and cook for about 4-5 minutes until they are cooked through but still tender.

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1. Arrange all of the grilled seafood on top of the Paella rice.

2. Finish with the olive oil, lemon juice and shaved green onions.