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Paella on the Egg

Looking to do my first Paella on the egg and have a few questions.  I listed my recipe below.  Cheers!

1) What temp would you recommend?

2) Direct or Indirect Heat?  (I'm guessing Direct)

3) any other good tips or advice

Here is my recipe that I am using.

§  1 ripe tomato

§  1/2 cup white wine

§  1 red onion, chopped

§  12 black mussels, beards removed & scrubbed

§  1/2 cup extra virgin olive oil.

§  1/2 red onion, extra, finely chopped

§  2 pieces Italian sausage, cook ahead & sliced

§  2 wood roasted paquillo peppers, chopped

§  1 teaspoon cayenne pepper

§  1 cup sivaris bomba paella rice

§  1/2 teaspoon Spansih saffron threads

§  2 cups organic chicken stock, heated

§  1/2 cup frozen peas

§  12 extra large shrimp, unpealed Note: I kept the shrimp unpealed for more flavor.

§  12 little neck clams

§  1 handful parsley, chopped

§  1/4 cup fresh lemon juice

§  1/2 teaspoon sea salt

§  1/4 teaspoon black pepper, freshly ground

§  1/2 teaspoon Spanish pimenton smoked paprika

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