Grilled Spanish Paella

Recipe

Main Dish
Grilled Spanish Paella

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

6
Servings
30min
Prep
50min
Total

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    Description

    Clams, mussels, and shrimp join chicken, chorizo, and rice for a hearty one-pan meal. Enjoy this grilled Mediterranean recipe for a tasty weeknight meal or summer dinner party.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (16-oz.) pkg. Fish Market frozen shell-on EZ peel & deveined raw shrimp, (16-to-20 ct.) thawed
    10 Fish market live mussels
    8 Fish Market live littleneck clams, or cherrystone clams
    1 lbs. Hy-Vee True boneless skinless chicken thighs
    1 ¼ tsp. kosher salt, divided
    ¼ tsp. Hy-Vee black pepper
    2 tbsp. Gustare Vita olive oil
    4 oz. Spanish cured chorizo sausage, sliced 1/4-inch thick and quartered
    ¾ c. chopped yellow onion
    3 clove(s) garlic, minced
    2 tsp. smoked paprika
    1 ¼ c. Hy-Vee long grain white rice
    2 ¾ c. Hy-Vee no salt added chicken broth
    1 Hy-Vee dried bay leaf
    ½ tsp. saffron threads, crushed
    ½ red bell pepper, seeded and thinly sliced
    ½ c. Hy-Vee frozen sweet peas, thawed
    1 tbsp. fresh lemon juice
    Italian parsley, for garnish

    Things To Grab

    • 2 large bowls
    • Charcoal or gas grill
    • Paper towels
    • 12-inch cast iron skillet
    • Meat thermometer

    Directions

    1. Peel shrimp, leaving tails attached. Cover and refrigerate. Rinse mussels and clams; soak in cold water for 15 to 20 minutes.

    2. Preheat a charcoal or gas grill with a greased grill rack and two grilling zones: direct grilling over medium-high heat (375 degrees) and indirect grilling over medium heat (350 degrees).

    3. Pat chicken thighs dry; season with 1/4 teaspoon salt and black pepper. Grill 6 to 8 minutes over direct heat or until browned, turning halfway through. Cut partially cooked chicken into 1-1/2-inch pieces; set aside.

    4. Place a 12-inch cast iron skillet over direct heat. Add olive oil; heat 2 minutes. Add chorizo, onion, garlic, and paprika. Cook 3 minutes, stirring frequently. Add rice; cook and stir 3 minutes. Stir in chicken broth, bay leaf, remaining 1 teaspoon salt, and saffron. Top with red bell pepper. Cover with tight-fitting lid; cook 15 minutes.

    5. Move skillet to indirect heat. Drain mussels and clams; add to rice mixture; stir. Cover and cook 6 minutes.

    6. Stir in chicken, shrimp, peas, and lemon juice. Cover and cook 8 to 12 minutes or until mussels and clams open, chicken reaches 165 degrees and shrimp reach 145 degrees. Discard unopened mussels and clams.

    7. Move skillet to direct heat; cook, uncovered, 2 to 3 minutes or until mixture begins to sizzle. Remove bay leaf. Garnish with parsley, if desired.

    Nutrition facts

    Servings

    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 220g
    • Sodium: 1100mg
    • Total Carbohydrates: 41g
    • Protein: 45g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Seasons July 2022