¼ cup olive oil 1 medium onion, chopped 4 garlic cloves, diced ¼ cup red pepper, chopped Handful of flat leaf parsley, coarsely chopped 2 cups Arborio rice 1 bottle clam juice 1½ cups dry white wine 3½ cups chicken broth Juice of 1 lemon
Fresh ground pepper, to taste Sweet, smoky Hungarian paprika, to taste 1 teaspoon saffron threads 1 package spicy chicken sausage of choice
1 pound scallops
1 pound mussels 1 pound large shrimp, peeled and deveined 1½ cups peas Kosher salt, to taste dash of cayenne pepper
Heat the Green Egg to 500. Place a Dutch oven on the grate and heat for 10 minutes. Add olive oil and sauté onion, garlic, red pepper & parsley until softened. Add rice, wine, clam juice, chicken stock, lemon juice, saffron, black pepper & paprika. Mix well & cook until the liquid has been absorbed, approximately 10 to 15 minutes. While the rice mixture is cooking, slice the sausage and sauté in a pan with the scallops on the cooktop. Add the sausage to the Dutch oven and mix well. Cook for 5 minutes. Add the mussels, scallops and shrimp. Continue to cook until the shrimp are opaque, and the mussels have opened. Remove from the Green Egg. Stir in the peas. Remove any unopened mussels. Season with salt, if needed, and add a dash of cayenne, if desired, for extra heat.
Note: Cook using a Dutch oven on the stovetop if not using a Green Egg.
Sue Ascher and John Harty