Paella on the grill

10 chicken thighs (bone optional)
1-1/2 Tbs extra virgin olive oil
1 tsp salt
1 tsp freshly ground pepper
2 tsp fresh rosemary, chopped
1 lb. Spanish chorizo, cut in ½” pieces
1 cup boiling water
1 tsp saffron threads
2 tsp mixed dried thyme, sage, rosemary (if using fresh, use 3x as much)
1/4 extra virgin olive oil
2 yellow onions, chopped
4 garlic cloves, minced
2 large sweet red peppers, seeded and cut in 1/4” strips
3 1/2 c. Arborio rice (short or medium grain rice)
6 c. fat-free chicken or seafood broth
½ lb piece of prosciutto or cured ham, cut in ½” cubes
1 1/2 c. frozen peas, or 2 lbs fresh peas, shelled and cooked
1 lb raw shrimp in the shell
1 1/2 lbs mussels, scrubbed and debearded
1 1/2 lbs clams, scrubbed
4 large tomatoes, seeded and chopped
1 tsp fresh thyme
1 tsp fresh oregano

Prepare chicken, chorizo, and saffron: Preheat oven to 350. Brush chicken with olive oil and season with salt, pepper, and rosemary. Bake, basting once or twice, until cooked through, about 35 – 40 minutes. Remove and set aside.

Chorizo: Brown and set aside

Saffron: Put the saffron threads in a small bowl and add the boiling water. Set aside

PREPARE THE PAELLA
1. Preheat the grill and paella pan
2. Add the two teaspoons of dried herbs to the paella pan and stir for a few seconds. Add the olive oil and onions and cook until the onions are translucent, about 3-4 minutes. Add the garlic and red peppers and cook until the peppers begin to soften, about 2-3 minutes.
3. Add the rice and continue to stir, until the rice glistens and becomes opaque, about 2-3 minutes. Add all 6 cups broth and the saffron with its water and bring to a boil.
4. Once boiling, add the prosciutto, chorizo, and peas. Cook, stirring occasionally until most, but not all, of the liquid has been absorbed, 15-20 minutes. Add more broth if it evaporates too quickly. A little crusty sticking of the rice, called “sofrito,” is desirable and is considered a treat.
5. Stir in the tomatoes, and then tuck the chicken into the rice mixture. Add the shrimp, mussels, and clams, tucking some into the rice and the rest on top. Cook without stirring until the shrimp turn pink and opaque and the shells of the clams and mussels have opened, 5-7 minutes.
6. Remove the paella from the heat, sprinkle with the fresh thyme and oregano, cover lightly with foil, and let stand for about 5 minutes to allow the flavors to blend. Discard any clams or mussels with unopened shells. Serve hot, directly from the grill, on a paella stand. Best with a light Spanish red or rose, a light salad, and plenty of good company.

Variations:
* You can use boneless skinless chicken breast, rather than thighs; prepare in the same way and cut into chunks, stirring into the paella with the tomatoes.
* You can use a seasoned or regular turkey kielbasa instead of chorizo, in that case it does not need to be browned.
* Use fat-free & reduced sodium broth to reduce calories, fat, and salt
* You can omit the clams and mussels, use only one of the two, and otherwise add or delete very easily. I added asparagus, cut into 1” pieces, at the same time as the tomatoes.

Number of Servings: 12

Recipe submitted by SparkPeople user JLADRIEN.