Presents

"Quick and Easy Paella"

Recipe Source: June 2003 Issue of Homemaker's Magazine Casseroles & Pizza Barbecue Recipes Recipe File Serving Size: Makes 4 to 6 servings

Amount Ingredient 1 cup chicken broth 1/2 cup lemon juice 1/4 teaspoon saffron 2 tablespoons butter 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 boneless, skinless chicken thighs 2 Maple Leaf Premium Smoked Sausage Cart Style, Mild 3 cups cooked rice 1/2 cup tomato sauce 1 cup frozen peas 18 peeled, cleaned shrimp

Preparation Instructions:

1. Preheat grill to medium-high then line grill with Reynolds Release Non-Stick Grill Foil. Combine lemon juice, chicken broth and saffron. Bring to a boil and let stand for 5 minutes. Stir in butter, garlic, salt and pepper.

2. Chop chicken and sausage into bite-sized pieces and toss with 1/4 cup of the lemon juice mixture. Spread the chicken evenly on the foil and cook, turning as needed, for 5 minutes. Add the sausages and cook, turning as needed, for 5 to 7 minutes or until well browned and cooked through.

3. Toss rice with remaining lemon mixture and tomato sauce. Transfer to a Reynolds Hot Bag and add the cooked meat, peas and shrimp. Close the bag and smooth as flat as possible. Grill for 10 minutes, flipping and turning the package often, until shrimp are cooked and rice is hot. Makes 4 to 6 servings.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Webstore