Camp Paella for Two

Directions

1. 1

   Season the shrimp with salt, pepper, paprika, and garlic powder. Set aside.

2. 2

   Wash and rinse the rice. Strain and cook the rice in chicken broth and 1/2 cup of the diced tomatoes, seasoned with bay leaves, saffron, salt, and pepper for about 20 minutes.

3. 3

   Meanwhile, cook the shrimp thoroughly on a hot and oiled Blackstone Griddle. Set aside.

4. 4

   Season the mussels with salt and pepper and grill flesh side down on the griddle. Set aside.

5. 5

   Add more cooking oil to the griddle and stir-fry the shallot and garlic until translucent.

6. 6

   Add the rest of the seafood mix to the griddle and season with salt, pepper, paprika, 1/4 cup of the diced tomatoes, and a pinch of red pepper flakes. Save all the juices.

7. 7

   Once the rice is cooked through, remove the bay leaves, top with all the cooked seafood, and sprinkle with minced parsley. Squeeze lemon juice over the dish to serve. Enjoy!