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Paella on the Grill

Name: Paella on the Grill
Prep time: 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 cup Progresso™ chicken broth (from 32-ounce carton); 1/2 cup sherry wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon curry powder; 1/4 teaspoon crushed saffron threads or ground turmeric; 2 cloves garlic, finely chopped; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1 pound uncooked medium shrimp in shells; 1/2 pound chorizo sausage, cut into 1-inch pieces; 8 plum (Roma) tomatoes, cut into fourths; 1 can (about 14 ounces) artichoke hearts, drained and cut in half; 1 cup pitted kalamata or Greek olives; Hot cooked rice, if desired

Prep 45 min
Total 1 hr 45 min
Ingredients 13
Servings 6

Take the heat out of the kitchen and enjoy paella on the grill.

Ingredients

Saffron Marinade

1 cup Progresso™ chicken broth (from 32-ounce carton)
1/2 cup sherry wine vinegar
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon crushed saffron threads or ground turmeric
2 cloves garlic, finely chopped

Paella

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 pound uncooked medium shrimp in shells
1/2 pound chorizo sausage, cut into 1-inch pieces
8 plum (Roma) tomatoes, cut into fourths
1 can (about 14 ounces) artichoke hearts, drained and cut in half
1 cup pitted kalamata or Greek olives
Hot cooked rice, if desired

Directions

1

Mix all Saffron Marinade ingredients. In glass or plastic dish or resealable food-storage plastic bag, place all Paella ingredients except rice. Pour marinade over mixture; stir to coat. Cover dish or seal bag and refrigerate 1 hour.
2

Heat coals or gas grill for direct heat. Remove chicken mixture from marinade; reserve marinade. Place chicken mixture in grill basket.
3

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. Serve chicken mixture with rice.