Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Adjust your grill height over the embers to medium heat (approx. 350 degrees).
Bring the skillet over medium heat. Stir in garlic, paprika and cook for 1-2 minutes.
Add tomato sauce and green beans. Sauté for 2-3 minutes until bright green but still crunchy.
Add broths and wine. Bring to a boil.
Stir in rice and clams and cook for 10 minutes, raising cooking surface slightly if rice mixture is about to boil over.
Add saffron, mussels and shrimp and cook for another 6-8 minutes until mussels are opened, shrimp is pink and opaque, and most of the liquid has been absorbed into the rice.
Remove from heat and cover with clean, dry paper towels for 5-10 minutes (this process allows the rice at the bottom of the pan to get crispy).
Remove and serve.