July Recipes

Grilled Spanish Paella

Cast iron skillet of Grilled Spanish Paella
Hands On:
30 minutes
Total Time:
50 minutes
Serves:
6

Ingredients

  • 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 lb 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 ¼-inch thick and quartered
  • ¾ cup yellow onion, chopped
  • 3 clove(s) garlic, minced
  • 2 tsp smoked paprika
  • 1 ¼ cups Hy-Vee long grain white rice
  • 2 ¾ cups 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 cup Hy-Vee frozen sweet peas, thawed
  • 1 tbsp fresh lemon juice
  • Italian parsley, for garnish
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Preparation

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°) and indirect grilling over medium heat (350°).
3
Pat chicken thighs dry; season with ¼ teaspoon salt and black pepper. Grill 6 to 8 minutes over direct heat or until browned, turning halfway through. Cut partially cooked chicken into 1½-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° and shrimp reach 145°. 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

Serves: 6
Amount Per Serving
Calories:500
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 220mg 73%
Sodium: 1100mg 48%
Total Carbohydrate: 41g 15%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 45g 90%

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