Paella - on the grill !
Paella, a Spanish/Mexican concoction that is somewhat a version Jambalaya, can only be made better by making it on your grill or smoker.
2 pounds chicken wings or thighs
2 tablespoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
salt and pepper
1 pound garlicky sausage links
1 large onion -- chopped
2 large red bell peppers -- seeded and cut in thin strips
4 cloves garlic -- minced
1 14 oz can diced tomatoes, undrained
4 cups uncooked rice
3/4 pound chicken wings
1/2 pound large shrimp peeled and deveined -- tails intact
1-1/2 cups frozen peas
1 14 oz can chicken broth
2 lemons -- cut in wedges
2 oval disposable foil pans*
Brush chicken with 2 tablespoons oil; season with salt and black pepper.
Grill chicken and sausage on covered grill over medium briquettes 15 to 20 minutes or until chicken juices run clear and sausage is no longer pink, turning every 5 minutes.
Cut sausage into 2 inch pieces.
Heat remaining 1/4 cup oil in large skillet over medium-high heat.
Add onion, bell peppers and garlic; cook and stir 5 minutes or until vegetables are tender.
Add tomatoes, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; cook about 8 minutes until thick, stirring frequently.
Combine onion mixture and rice in foil; spread evenly.
Arrange chicken, sausage, seafood and peas over rice.
Bring broth and 6 cups water to a boil in 3 quart saucepan.
Place foil pan on grid over medium briquettes; immediately pour boiling broth mixture over rice.
Grill on covered grill about 20 minutes until liquid is absorbed.
Do not stir; Cover with foil; let stand 10 minutes. Garnish with lemon wedges.