3 ¾ cups seafood stock (recipe below) or just plain chicken broth

1 teaspoon olive oil

8 ounce diced chorizo sausage

½ onion, chopped

3 cloves garlic, minced

2 cups Arborio rice

½ cup frozen green peas

2 teaspoons Hoff’s Dirty Dust seasoning salt

1 pound peeled shrimp

1 pound mussels (fresh or frozen)

1 red bell pepper, cut into strips

Chopped fresh parsley and lemon wedges for garnish

1:
Preheat grill with 2 cooking zones - one zone with high direct heat for sauteing, and one zone with low and/or indirect heat for simmering.

2:
For the seafood stock, drizzle olive oil in a saucepan over medium heat on your cooktop. Add in shrimp shells and sauté for a few minutes, then add in saffron, chicken broth, and Hoff’s Mean Green hot sauce. Cook until simmering, then remove from heat and strain seafood stock into a container. Set aside.

3:
Out on your grill, get a cast iron skillet hot over the direct heat.

4:
Add chorizo sausage and sauté for 2 minutes. Add onions and sauté for another 2 minutes. Reduce heat to medium low and add garlic and arborio rice. Mix with a spatula until all the grains of rice are covered in oil. Add your peas and Dirty Dust seasoning salt and sauté for another minute. Remove skillet from heat.

5:
Tamp down your rice mixture in the skillet and then arrange your shrimp, mussels and red bell pepper on top.

6:
Place the skillet back over high heat and when it starts sizzling, pour in the seafood stock. Move skillet over to low heat and close the grill lid. Let simmer for 10 minutes, then turn the skillet 180 degrees for even cooking and simmer for another 10 minutes.

7:
Move skillet back over to high heat and finish off by cooking any remaining liquid off and making sure the base of the rice is crispy (but not burnt).

8:
Remove from heat and garnish with parsley, lemon wedges, and more Dirty Dust seasoning salt.

1 tablespoon olive oil

Reserved shrimp shells from 1 pound of shrimp

Pinch of saffron threads

3.5 cups chicken broth

¼ cup Hoff’s Mean Green hot sauce