A recipe from “The Big Green Egg Cookbook”

• ¼ cup extra-virgin olive oil
• ½ lb sea 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
• 2 lemons, cut into wedges
• 1 cup clam juice
• 3 ½ cups chicken stock
• 1 teaspoon saffron
• 1 teaspoon sweet paprika
• 12 littleneck clams, scrubbed
• 12 mussels, scrubbed and beards removed
• 12 jumbo shrimp, peeled and de-veined, tails left on
• 1 cup fresh or frozen peas
• Kosher salt and freshly ground black pepper
• Equipment: 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