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Even as summer begins to wane, it is still not too late for an outside dinner party or just to enjoy another evening of cooking outdoors. A perfect and delicious, one pan meal that is ideal for such an occasion is Paella on the Grill. Paella is a healthy dish typically full of seafood, sausage, chicken, vegetables and rice. This version uses seafood locally caught in the great Northwest but can be substituted with any other of your choice. Cooking this paella on a coal/wood fire grill will add an amazing smoky nuance that is hard to beat. You can also cook it on a gas grill which will supply all the ooos and ahhs while you are cooking your masterpiece outdoors, but will not impart the smoke flavor. Either way it is still fantastic!

Paella on the Grill

Serves 6

Ingredients:

• 3 cups water
  
• 1/2 lb shrimp, shelled and deveined, shells reserved
  
• Pinch of saffron threads
  
• Juice from 1/2 lemon
  
• 2 Tablespoons olive oil
  
• 6 ounces sweet Italian sausage links, cut into ½" slices
  
• 2 tomatoes, chopped
  
• 2 garlic cloves, minced
  
• 1 teaspoon smoked paprika
  
• 1-1/2 cups aborio rice
  
• 1 teaspoon kosher salt
  
• 1 lb small mussels
  
• 1/2 lb Dungeness crab meat, shells reserved
  
• 1 cup roasted red pepper, cut into strips
  
• 2 Tablespoons parsley

Directions:

Place water in a large saucepan and add shrimp and crab shells, saffron and the lemon juice. Bring to a simmer. Remove from heat and let stand for 10 minutes. Strain the broth and discard shells.

Meanwhile, light a grill. When hot, place a large, heavy oven proof skillet with a lid on the grill. When the skillet is hot add the oil. Add the sausage, cover the skillet and close the grill. Cook over high heat about 5 minutes. Add tomatoes, garlic and smoked paprika, stir and cover skillet and close grill and cook for about 5 minutes. Add rice and stir then add broth. Sprinkle with salt and stir. Cover skillet, close grill and cook for about 10 minutes. Add shrimp and mussels, cover skillet, close grill and cook for about 8 minutes. Fold in crab, peppers and parsley and cook until heated through. Serve immediately.

- Chef Yvonne

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