For my challenge entry I thought I would try a shrimp and lobster Paella.
I used two kamado's for this cook, one for high heat and one for lower heat.
First I prepared all my ingredients.
Then I add the lobster tails to boiling water until they turned pink about 5 minutes. Save 2 cups of the lobster water for use with the rice.
I have all my ingredients close to the grill for ease of cooking.
Kamado #1 is set for higher heat. I added 3 tablespoons of oil to my pan and sautéed my 1 chopped onion until soft then I added 4 cloves of chopped garlic and sautéed another minute.
Next I added my rice to the pan that had been soaked in water for 5 minutes and strained. I cooked the rice about 3 minutes stirring occasionally.
Then I added the two cups of lobster water to the rice plus another 1/2 cup of water that had a pinch of saffron soaking in it. I also added 1 tsp of paprika, 1/2 tsp cayenne, a pinch of hot pepper flakes and salt. I also added 2 finely chopped Roma tomatoes and 6oz's of green beans.
I brought the mixture to a boil and covered it. I transferred the pan to kamado #2 set at 250f for 20 minutes.
After 20 minutes I added 1 pound of shrimp, add more water to the rice if necessary and continue to cook with the cover on for 8 minutes.
After 8 minutes I added the lobster which I removed from the shell and cut into large chunks. I continued to cook until the lobster was warm.
This dish makes a great presentation. You can substitute any meat you like.
Here is the end result.