Seafood Paella - Recipes - Hasty Bake Charcoal Grills

Ingredients

• ¾ Cup crushed t omatoes
• 1 to 2 TB olive oil
• 1 Teaspoon smoked paprika
• Salt
• Pepper
• 1 Teaspoon Old Bay
• 1 Pound boneless, skinless chicken thighs, cut into 1” cubes
• 8 Ounces Spanish chorizo, cut into ¼” slices
• ½ Pound mussels (scrubbed)
• ¾ Pound clams (littleneck or comparable-scrubbed)
• ½ Pound fish (snapper works great), cut into 1” cubes
• 1 Pound shrimp (peeled and deveined)
• 1 quart seafood stock
• 1 Lemon, cut into wedges
• 1 10 ounce package of Bomba rice
• 4-5 Saffron threads
• ½ Onion, small dice
• ½ Green pepper, small dice
• 2 Cloves garlic, finely chopped
• ½ Cup frozen peas, thawed
• Chopped parsley (or dried) for garnish