Paella on the Grill

 

1

cup Progresso® reduced-sodium chicken broth

1/2

cup sherry wine vinegar

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

lb uncooked medium shrimp in shells

1/4

pound chorizo sausage, cut into 1-inch pieces

8

roma (plum) tomatoes, cut into fourths

1

can (about 14 ounces) artichoke hearts, drained and cut in half

1/2

cup pitted Kalamata or Greek olives

3

cups hot cooked rice

• 1 Make Saffron Marinade. In glass or plastic dish or resealable plastic food-storage bag, place remaining 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 (grill “wok”).
• 3 Cover and grill chicken mixture over MEDIUM heat 20 to 25 minutes, brushing with marinade and shaking basket or stirring occasionally, until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken mixture with rice.
• 4 METHOD FOR SAFFRON MARINADE: In small bowl, mix all ingredients.