Paella on the Grill

Name: Paella on the Grill
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 397 grams can (about artichoke hearts, drained and cut in half; 237 milliliters Progresso® chicken broth (from 32-ounce carton); 227 grams chorizo sausage, cut into 1-inch pieces; 0 teaspoons curry powder; 2 cloves garlic, finely chopped; 237 milliliters pitted kalamata or Greek olives; 0 teaspoons crushed saffron threads or ground turmeric; 8 plum (Roma) tomatoes, cut into fourths; 1 teaspoons salt; 454 grams uncooked medium shrimp in shells; 118 milliliters sherry wine vinegar; 454 grams boneless skinless chicken breasts, cut into 1-inch pieces

The recipe Paellan on the Grill could satisfy your European craving in around 1 hour and 45 minutes. This recipe serves 6. One serving contains 462 calories, 42g of protein, and 27g of fat. A mixture of garlic, sherry wine vinegar, ground turmeric, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. It works well as a rather pricey main course.

Instructions

Mix all Saffron Marinade ingredients. In glass or plastic dish or resealable food-storage plastic bag, place all Paella ingredients except rice.

Ingredients you will need

Marinade

Saffron

Rice

Equipment you will use

Ziploc Bags

Pour marinade over mixture; stir to coat. Cover dish or seal bag and refrigerate 1 hour.

Ingredients you will need

Marinade

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Remove chicken mixture from marinade; reserve marinade.

Ingredients you will need

Marinade

Whole Chicken

Place chicken mixture in grill basket.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Cover and grill chicken mixture 4 inches from medium heat 20 to 25 minutes, stirring and brushing with marinade occasionally, until chicken is no longer pink in center. Discard any remaining marinade.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Serve chicken mixture with rice.

Ingredients you will need

Whole Chicken

Rice

Equipment

Ziploc Bags

Grill

Ingredients

Servings:

397grams

can (about artichoke hearts, drained and cut in half 237milliliters

Progresso® chicken broth (from 32-ounce carton)227grams

chorizo sausage, cut into 1-inch pieces 0teaspoons

curry powder 2cloves

garlic, finely chopped 237milliliters

pitted kalamata or Greek olives 0teaspoons

crushed saffron threads or ground turmeric 8

plum (Roma) tomatoes, cut into fourths 1teaspoons

salt 454grams

uncooked medium shrimp in shells 118milliliters

sherry wine vinegar 454grams

boneless skinless chicken breasts, cut into 1-inch pieces

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Verdad Santa Ynez Valley Tempranillo. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 21 dollars per bottle.