Recipe: Pronto Paella

PRONTO PAELLA

3 tablespoons olive oil, divided use
2 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon smoked paprika
2 red bell peppers, cored and thinly sliced
1 (12 ounce) package sweet Italian chicken sausages (precooked variety), cut into 1/2-inch-thick oblongs
1 large yellow onion, finely diced
3 tablespoons tomato paste
2 cups long-grain white rice
3 1/2 cups chicken broth
1/2 cup white wine
1 teaspoon crushed saffron threads
1 pound raw extra-large shrimp, peeled and deveined
1/2 pound calamari rings
1 cup peas (thawed if frozen)
FOR SERVING:
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 5 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. Saute for 2 minutes, then add the tomato paste. Cook, stirring constantly, for 5 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 9 minutes.

Open the grill, stir the rice, then cover the grill and cook another 9 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 4 minutes. Add the calamari, peas and reserved sausage and pepper mixture. Cover the grill and cook another 4 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.

Makes 6 servings
Source: The Associated Press, July 23, 2008