Grilled Vegetable Paella

Paellas were first cooked many centuries ago in the farmlands of Spain, over an open fire. They are still prepared this way, but also cook well on a charcoal or gas grill.

Prep Time: 30 Minutes

Cooking Time: 30-40 Minutes

Serves: 8


    • 6 Cups Vegetable Broth
    • 1/2 Tsp Saffron Threads
    • 3-4 Roma Tomatoes
    • 1 10-oz Pckg Frozen
    • Artichoke Hearts
    • 1/2 Cup Green Beans
    • 2 Summer Squash - Sliced Lengthwise
    • 1 Green or Yellow Pepper - Halved
    • 3 Tbs Extra Virgin Olive Oil
    • 1 Small Red Onion - Quartered & Sliced
    • 3-4 Cloves Garlic - Minced
    • 1 1/2 Cups Arborio Rice or Other Medium-Grain Rice
    • 1/4 Tsp Salt (Optional)
    • 1/8 Tsp Fresh Ground Black Pepper
    • 1/4 Tsp Paprika


    • Prepare a fire in a kettle or preheat a gas grill to high
    • Combine broth and saffron in a saucepan. Bring to a boil. Cover; set aside
    • Dice tomatoes. Slice artichoke hearts in half and cut green beans into 1-inch slices. Set vegetables aside in individual bowls
    • Place summer squashes and pepper on grill. Cook for 45 minutes on each side. Leave pepper on grill until its skin is evenly charred. Remove and set aside until cool. Remove the charred pepper skin and cut pepper into 1-inch pieces
    • Add olive oil to a paellera or large cast- iron skillet. Add onion and garlic; sauté 35 minutes or until slightly caramelized. Add rice to pan and sauté 12 minutes more
    • Stir in a third of boiling broth mixture. Add cut-up peppers and squashes, tomatoes, salt, pepper and paprika. As broth is absorbed, add more until rice is tender. Add green beans and artichokes the last 5 minutes of cooking. Cover paella with a clean dish towel and let sit for 5 minutes