GRILLED PAELLA

2 lb chicken thighs
3/4 lb chicken wings
1 lb garlicky sausage links
2 tbsp plus 1/4 cup extra-virgin olive oil, divided use
salt and pepper
1 large onion, chopped
2 large red bell peppers, seeded, cut in thin strips
4 cloves garlic, minced
1 (14 oz) can diced tomatoes, undrained
4 cups uncooked rice
1/2 lb large shrimp peeled and deveined, tails intact
1 1/2 cups frozen peas
1 (14 oz.) can chicken broth
6 cups water

2 oval disposable foil pans, (17x13x3-inches)
2 lemons, cut in wedges (to serve)

Brush chicken with 2 tablespoons oil; season with salt and black pepper.

Grill chicken and sausage on covered grill over medium briquets 15 to 20 minutes or until chicken juices run clear and sausage is no longer pink, turning every 5 minutes.

Cut cooked sausage in 2-inch pieces. Set sausage and chicken aside.

Heat remaining 1/4 cup oil in large skillet over medium-high heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until vegetables are tender.

Add tomatoes, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; cook about 8 minutes until thick, stirring frequently.

Combine onion mixture and rice in foil; spread evenly. Arrange chicken, sausage, shrimp and peas over rice.

Bring broth and 6 cups water to a boil in 3 quart saucepan.

Place foil pan on grid over medium briquets; immediately pour boiling broth mixture over rice.

Grill on covered grill about 20 minutes until liquid is absorbed. Do not stir.

Cover with foil; let stand 10 minutes.

Garnish with lemon wedges to serve.

Makes 8-10 servings.
Recipe Source: Unknown