Summer Paella

Uses Shrimp, Chicken and Sausage.

Yield:
Makes 6 servings
Category:
Casseroles and One Pots
Cuisine:
Spanish

INGREDIENTS:

  • 1 green bell pepper
  • 1 red or orange bell pepper
  • 1 small red onion, sliced in ½-inch-thick rounds
  • Olive oil cooking spray
  • ¾ pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 4 cups reduced-sodium chicken broth
  • 1 scant teaspoon crumbled saffron threads
  • ¼ teaspoon kosher salt
  • 2 cups short-grain white rice, such as bomba, Valencia or arborio
  • 12 hard-shell clams, such as littlenecks or cherrystones, or mussels
  • 10 ounces raw spicy turkey or chicken sausage links
  • ½ cup frozen baby peas, thawed
  • ¼ cup halved pitted briny black olives
  • ¼ cup halved pitted briny green olives
  • ¼ cup minced fresh parsley

DIRECTIONS:

  1. Preheat grill to medium-high.
  2. Grill bell peppers, turning occasionally, until softened and charred in spots, about 8 minutes. Coat onion slices lightly with olive oil spray and grill, flipping once, until slightly softened and beginning to caramelize, about 2 minutes per side.
  3. Transfer the peppers to a plastic bag and let it steam until cool enough to handle. Peel off the skins; discard the stems and seeds. Chop the peppers and onion
  4. Thread shrimp onto three 12-inch skewers. Lightly coat with olive oil spray.
  5. Heat oil in a 13-inch paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in broth, saffron and salt; bring to a boil. Add rice, stir just to combine and spread to form a thin, even layer in the pan. Reduce heat to a gentle simmer and cook the rice, uncovered, for 10 minutes.
  6. After 10 minutes, gently fold the outs

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