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Paella on the Grill
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Grilled paella for easy summer vibes.
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
Instructions:
  • Combine all Saffron Marinade ingredients in a glass or plastic dish or a resealable plastic bag. Add all Paella ingredients except rice. Pour the marinade over the mixture and stir to coat evenly. Cover the dish or seal the bag and refrigerate for 1 hour.
  • Prepare your grill by heating coals or gas for direct heat. Take out the chicken mixture from the marinade, saving the marinade for later. Transfer the chicken mixture into a grill basket.
  • Grill the chicken mixture over medium heat, stirring and brushing with marinade occasionally, for 20-25 minutes until chicken is cooked through. Discard any leftover marinade and serve with rice.

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