Grilled Vegetable Paella - Chicago News and Weather | FOX 32 News

Use the abundance of summer vegetables in a paella! And, don’t let the long list of ingredients scare you off because this dish is mostly veggies and comes together quite easily! Plus, it can be done inside or on the grill. Just set up and join the party while it cooks! If you’re grilling something else the day before, you can even prepare the vegetables ahead of time! This is a beautiful dish that everyone will love, and accommodates any vegetarian guests, too.

Grilled Vegetable Paella

Prep Time: 30 minutes
Grill Time: 1 hour
Amount: 8 servings

Ingredients:
2 whole heads of garlic + 1 tablespoon chopped garlic
3 tablespoons + 1 teaspoon wild harvest® Organic Extra Virgin Olive Oil, divided
2 tablespoons chopped wild harvest® Organic Fresh Thyme Leaves, divided
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 bunch fresh asparagus, trimmed, cut in half
1 medium red onion, cubed
1 cup diced Spanish or white onion
2 cups Arborio rice
4 cups wild harvest® Organic Chicken or Vegetable Broth
1 tablespoon wild harvest® Organic Paprika
½ teaspoon Spanish saffron threads, crumbled
1 medium tomato, chopped
¼ cup chopped fresh parsley
6 ounces Manchego cheese, shredded (or pecorino Romano)

Directions:

1. 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.
2. 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.
3. 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.
4. 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.

Nutritional Information:
Serving Size 1/8 of recipe; Calories 435; Total Fat 15g; Saturated Fat 5g; Cholesterol 15mg; Sodium 400mg; Carbohydrates 63g; Fiber 4g; Protein 14g

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