|¼ cup||extra-virgin olive oil|
|½ lb||seat trout cut into chunks|
|1 cup||diced yellow onions|
|½ cup||diced red bell pepper|
|1 tablespoon||minced garlic|
|2 cups||Arborio rice|
|1 cup||white wine|
|1 cup||clam juice|
|3 ½ cups||chicken stock|
|1 teaspoon||sweet paprika|
|12||littleneck clams, scrubbed|
|12||mussels, scrubbed and beards removed|
|12||large shrimp, peeled, deveined, tails left on|
|1 cup||fresh or frozen peas|
|1 tablespoon||chopped fresh flat-leaf parsley|
|2 tablespoons||freshly squeezed lemon juice|
|Kosher salt and freshly ground black pepper|
|2||lemons, cut into wedges|
|Porcelain coated grid, Dutch Oven|
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 500F.
Place the Dutch Oven on the grid and preheat for 10 minutes.
Pour the oil into the Dutch Oven, and the scallops, and sauté for 1 minute. Using a slotted spoon, transfer the trout to a small bowl and set aside. Add the onions, bell pepper, and garlic to the Dutch Oven and close the lid of the EGG. Sauté for 1 minute, until the onions are translucent and the peppers are tender. Add the rice, wine, clam juice, chicken stock, saffron, and paprika, and stir well. Place the lid on the Dutch Oven and close the lid of the EGG. Cook for 12 minutes, or until the liquid is absorbed and the rice is cooked.
Add the clams, place the lid on the Dutch Oven, close the lid of the EGG, and cook for 5 minutes. Add the mussels and shrimp. Cook until the mussels are open and the shrimp are opaque. Remove the Dutch Oven.
Stir in the reserved scallops, peas, parsley, and lemon juice. Discard any unopened clams or mussels. Season with salt and pepper. Garnish with lemon wedges and serve.
Makes 6 servings