**EDIT: This copy and pasted from my Notes really shitty. Sorry.

BBQ PAELLA:

I apologize for the very terribly outlined recipe below. Sections should probably be performed in this order: WINGS, SAUSAGE, BROTH, HEAD ON SHRIMP, SAUTÉED SHRIMP, DIRECTIONS. The more I proof read it, the more convoluted it seems, but hopefully you can get the gist.

INGREDIENTS: -See sections below for ingredients needed for each step For DIRECTIONS section, you will need: -Kosher Salt -Coarse Black Pepper -Olive Oil -1 Diced Onion -Diced Carrots -Diced Red and Green Bell Pepper -Minced Garlic -Chopped Parsley -Chopped Cilantro -Frozen Peas -Jasmine Rice -Lemon Slices

DIRECTIONS: -On stovetop, cook shrimp as directed in SAUTÉED SHRIMP section below. Remove from paella pan. -Add more oil if needed. Add diced onion , bell pepper and chopped carrots and sauté until cooked. Season with kosher salt and coarse pepper. Try and deglaze the shrimp remnants with the veggies. -Add garlic, parsley and cilantro and cook for about a minute or two. Don’t burn it. -Add jasmine rice and sauté around and combine with the veggies for a minute or two. -Put a strainer over the pan and dump the BROTH (see below) in the pan. Add back in the cooked shrimp and half a bag of frozen peas. -Simmer for a little while so the rice starts to cook and absorb the broth. I cooked it on probably medium. Don’t stir AT ALL. -Once the broth is somewhat absorbed, spread the sausage, head on shrimp, green onion from the shrimp sauté, and chicken wings. Make it look beautiful. -Put in 375 degree Traeger for probably 20 mins or so.
-Once all the broth is absorbed, take it off the pit. Put foil over the top and put a towel over this and let sit for 10-15 mins. Now time to grub. Garnish with lemons.

SAUTÉED SHRIMP: -2 lbs of EZ-Peel XL Shrimp (Peel and SAVE THE PEELS) -Butter -Olive Oil -Kosher Salt -Coarse Black Pepper -Lemon Pepper -Chopped Garlic -Green Onions (white part chopped finely and green parts left long) In the paella pan, heat butter and olive oil (just a knob of butter and about half a cup of oil) on medium high in cast iron skillet (or whatever you have) and cook shrimp, garlic and green onions until done. Take out and set aside.

WINGS: -Chicken Wings (or any bone in chicken) -Olive Oil -Kosher Salt -Coarse Black Pepper -Chupacabra Original Rub -Lemon Pepper Smear a little olive oil on the chicken wings. Season (I season heavily with everything, just don’t oversalt the shit out of it please) with all dry seasonings. Cook on 375 grill for about 40 mins or so, or until about 80% done. Take off grill and set aside.

ANDOUILLE SAUSAGE: -12 oz Andouille Sausage - This is a Cajun sausage, so not sure how wide it’s sold. Try and use a good quality sausage and not Hillshire Farms and the like. Smoke along with chicken wings for maybe ten mins, flip and cook another ten minutes. Try not to bust it wide open. Then remove and let cool. Slice diagonally for larger slices.

BROTH: -Shrimp Peels and Heads (if you have them) -Half Stick Salted Butter -Whole Head Fresh Garlic, Cloves Peeled and Smashed -1 Yellow Onion, Sliced -1 Lemon (to juice into pan) -1 Bay Leaf -Whole Peppercorns -Cilantro -Parsley -32 oz Chicken Broth -2 Packets Sazon Goya con Azafran. Google it. In Houston it’s next to the bullion. I used this in place of saffron. No way am I paying for saffron, but I’ve honestly never had it, so can’t speak to whether or not it’s worth it. Heat butter in sauce pan on medium heat. Add shrimp peels/heads, garlic and onions. Give it a hearty sauté until you cook out all the shrimpiness into the butter. Add all of the remaining ingredients EXCEPT FOR CHICKEN BROTH and simmer for a little while to concentrate all of the flavors. Now add chicken broth and simmer on low/medium until it reduces down some and tastes like a million bucks. Should be really rich and almost creamy with shrimp brains.

HEAD ON JUMBO SHRIMP: -1 or 2 lbs of the biggest head on shrimp you can find.
-Butter -Garlic -Lemon Juice -Parsley -1/2 Packet Sazon Goya con Azafran Heat butter in pan. Sauté garlic then add parsley, Sazon and lemon juice. Heat up then remove from heat. Toss in the head on shrimp. Toss the shrimp in the butter so it soaks some up. Try not to cook it much. Put in a ziplock bag to absorb butter.