Stabilize the Egg at 375 degrees dome. Season the chicken and the shrimp. Lightly grill the shrimp, grill the chicken and sausage about halfway done, remove from the grill and set the plate setter on the grill, legs down. Chop the chicken into several pieces, leaving the rib bones in place.

Combine all ingredients in a pan suitable for the Egg except for the 1 cup of hot water. This can be added during the cook if needed. Cook until rice is done, about 45 minutes, rotating 90 degrees once or so. Remove and cover with foil for 15 minutes. I like a little of Tony Chachere's "Original Creole Seasoning" added at the table. It is great on the corn.

Paella is like many things that can and should be adapted to your personal tastes. Since posting this page, a couple of folks have told me they are making vegetarian versions with corn, peas, mushrooms, snow peas, squash etc. I also like using all seafood especially when I can get fresh clams and mussels.