Summer Paella
"Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it’s not creamy or overly moist. Make Ahead Tip: Prepare peppers and onion (Steps 1-3), cover and refrigerate for up to 2 days. | Equipment: Three 12-inch skewers; 13-inch paella pan or large high-sided skillet..."