The cook didn't go perfect. Bought a 15 in W&S paella pan and the lid wouldn't go down on my L BGE. Just foiled it while rice set up. Tasted amazing. I used the naked whiz technique and the rice seemed to be dead on.
Arborio Rice (1 1/2 cup) (couldnt find bomba)
8 sea scallops
3 cups seafood stock
pinch of saffron (cost $5)
6 cloves garlic
3-4 ounces of oyster mushrooms
15 strips of red bell pepper
Heat seafood stock and add toasted pinch of saffron. While I was doing that I got the egg to 400, closed the bottom vent and just opened the egg and kept it open(did mix the lump for even burn first) cooked the scallops and shrimp for 2 minutes and set aside. Then I sautéed the onion and garlic until translucent, added tomatoes and mushrooms and sauteed for another 10 minutes(5-6 would have done, got a touch burnt while I was cleaning the mussels). I then added the rice for about 2 minutes to the mixture and spread it out nice and even. Poured the stock on it and gave it a little shake to even things out and then foiled over it for 10 minutes. Stock had just gotten under the rice and I added the seafood and peppers. Cooked for another 10-15 until the rice ws cackling and I couldn't run a fork smoothing through it. Turned out phenomenal!
Next time I think I am going to add some smoked sausage and use whole prawns instead of shrimp.