Start to finish: 1 hour
3 tablespoons olive oil, divided
2 cloves garlic, minced
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Pinch red pepper flakes
1 teaspoon smoked paprika
2 red bell peppers, cored and thinly sliced
12-ounce package sweet Italian chicken sausages (precooked variety), cut into ½-inch-thick oblongs
1 large yellow onion, diced
3 tablespoons tomato paste
2 cups long-grain white rice
3½ cups chicken broth
½ cup white wine
1 teaspoon crushed saffron threads
1 pound raw extra-large shrimp, peeled and deveined
½ pound calamari rings
1 cup peas (thawed if frozen)
2 tablespoons chopped fresh parsley
Salt and ground black pepper, to taste
1 lemon, cut into wedges
Heat a grill with a cover to high. Place a paella pan or very large oven-safe skillet (at least 14 inches) on the grill. Add 1 tablespoon of olive oil, the garlic, red pepper flakes, paprika, red peppers and sausages. Cover and cook, stirring occasionally, until the peppers are tender, about five minutes. Transfer the sausage and pepper mixture to a bowl and set aside.
Return the pan to the heat. Add the remaining 2 tablespoons of olive oil and the onion. Sauté for two minutes, then add the tomato paste. Cook, stirring constantly, for five minutes. Add the rice and stir to mix into the tomato paste. Slowly pour in the broth and wine and stir well. Stir in the saffron, close the grill and let cook nine minutes. Open the grill, stir the rice, then cover the grill and cook another nine minutes, or until all the liquid is absorbed and a light crust of rice has formed along the bottom of the pan.
Add the shrimp and mix into the rice. Cover the grill and cook four minutes. Add the calamari, peas and reserved sausage and pepper mixture. Cover the grill and cook another four minutes, or until the shrimp are pink and firm. To serve, sprinkle the paella with parsley, season with salt and pepper, then set the lemon wedges around the edge of the pan.
Per serving: 617 calories; 39 grams protein; 68 grams carbohydrates; 18 grams fat (4 saturated); 247 milligrams cholesterol; 1,010 milligrams sodium; 4 gram fibers; 162 calories from fat.