Paella On the Grill

Name: Paella On the Grill
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, trimmed and halved crosswise; Salt and pepper; 12 ounces jumbo shrimp (16 to 20 per pound), peeled and deveined; 6 tablespoons extra-virgin olive oil; 6 garlic cloves, minced; 1 3/4 teaspoons hot smoked paprika; 3 tablespoons tomato paste; 4 cups chicken broth; 1 (8-ounce) bottle clam juice; 2/3 cup dry sherry; Pinch saffron threads (optional); 1 onion, chopped fine; 1/2 cup jarred roasted red peppers, chopped fine; 3 cups Arborio rice; 1 pound littleneck clams, scrubbed; 1 pound Spanish-style chorizo sausage, cut into 1/2-inch pieces; 1 cup frozen peas, thawed; Lemon wedges

Paella On the Grill was pinched from <a href="https://www.cooksillustrated.com/recipes/8890-paella-on-the-grill?j=27365" target="_blank">www.cooksillustrated.com.</a>

INGREDIENTS

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1 1/2 pounds boneless, skinless chicken thighs, trimmed and halved crosswise

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Salt and pepper

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12 ounces jumbo shrimp (16 to 20 per pound), peeled and deveined

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6 tablespoons extra-virgin olive oil

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6 garlic cloves, minced

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1 3/4 teaspoons hot smoked paprika

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3 tablespoons tomato paste

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4 cups chicken broth

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1 (8-ounce) bottle clam juice

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2/3 cup dry sherry

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Pinch saffron threads (optional)

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1 onion, chopped fine

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1/2 cup jarred roasted red peppers, chopped fine

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3 cups Arborio rice

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1 pound littleneck clams, scrubbed

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1 pound Spanish-style chorizo sausage, cut into 1/2-inch pieces

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1 cup frozen peas, thawed

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Lemon wedges

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