Paella on the Grill

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

Paella on the Grill

ProgressoRecipe by Progresso

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45 minutes

1 hour 45 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 370
  • 20g
    (Saturated Fat 7g, Trans Fat 0g)
  • 150mg
  • 1270mg
  • 11g
    (Dietary Fiber 4g, Sugars 3g)
  • 36g
  • Percent Daily Value*
  • 15%
  • 15%
  • 8%
  • 20%
  • Exchanges
  • 1
  • 5
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    You can use any smoked sausage for the chorizo.

  • Substitution

    Boneless skinless chicken thighs can be used for the breasts.

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. 1Mix 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. 2Heat coals or gas grill for direct heat. Remove chicken mixture from marinade; reserve marinade. Place chicken mixture in grill basket.
  3. 3Cover 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.

Categories: Course, Main Dishes, Chicken, Seafood, Ingredient, Chicken

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