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GRILLED VEGETABLE PAELLA
Active Time : 1 Hour 30 Minutes Total Time : 1 Hour 30 Minutes Serves : 8INGREDIENTS
- 2 heads garlic + 1 teaspoon chopped garlic
- 3 tablespoons + 1 teaspoon organic extra virgin olive oil divided
- 2 tablespoons chopped organic fresh thyme divided
- 1 medium zucchini sliced
- 1 medium yellow summer squash sliced
- 1 medium red onion cubed
- 1 cup diced Spanish onion
- 2 cups Arborio rice
- 4 cups organic chicken or vegetable broth
- 1 tablespoon smoked paprika
- 1/2 teaspoon Spanish saffron threads
- 1 medium tomato chopped
- 1/4 cup chopped organic fresh Italian parsley
- 6 ounces Manchego cheese shredded
DIRECTIONS
Prepare grill to medium heat. Slice off top ¼ of garlic heads. Place heads in center of a piece of foil. Drizzle with 1 teaspoon olive oil. Fold foil around garlic to seal. Place on coolest area of grill; grill, turning occasionally, 1 hour. Remove from grill; allow to cool.
Meanwhile, combine 2 tablespoons olive oil, 1 tablespoon thyme, zucchini, squash, asparagus and red onion; salt and pepper to taste. Toss to coat. Place a grill basket on grill. When hot, add vegetables; grill, tossing occasionally until vegetables are tender (about 10 minutes). Carefully remove basket from grill and set aside.
Place a 13-inch paella pan or large oven-proof deep skillet on grill. When hot, add remaining 1 tablespoon oil. Add Spanish onions and chopped garlic. Sauté until onions are softened; add rice and sauté for 3 minutes. Add in chicken broth, paprika, saffron and remaining 1 tablespoon thyme; stir. Cover with grill cover and allow to cook 15 minutes undisturbed.
Add in grilled vegetables and chopped tomato, stirring lightly into surface (do not disturb crust forming on bottom of pan). Continue cooking, covered, 10 minutes or until liquid is absorbed. Remove from grill. Squeeze roasted garlic into pan and add parsley and cheese; stir into paella without disturbing bottom. Let stand 5 minutes before serving.