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Grilled Farmer's Market Paella

  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

4 whole chicken legs (with thighs connected)

2 links sweet Italian sausage 

2 links hot Italian sausage 

4 tablespoons canola oil

Kosher salt and freshly ground black pepper

4 cups cooked rice (leftover rice works great) 

6 slices cooked bacon, chopped 

2 ears of corn, kernels cut from the cobs 

1 bunch scallions, white and light green parts only, thinly sliced 

1 zucchini, sliced 1/2 inch thick diagonally 

1 yellow squash, sliced 1/2 inch thick diagonally 

1 pint cherry tomatoes (yellow or red) 

6 sun-dried tomatoes, chopped 

1 cup minced fresh herbs (I used lemon basil, flat-leaf parsley and cilantro) 

1 lemon, zested and juiced 

Directions

  1. Preheat a grill to medium-high heat.
  2. Drizzle the chicken legs and sausage links with 1 tablespoon of the canola oil. Season the chicken with salt and pepper. Grill the chicken and sausage until cooked through, 20 to 25 minutes. Remove to a sheet pan to rest for 5 minutes, then slice the sausage into 1/2-inch-thick slices.
  3. In a large bowl, combine the rice, bacon, corn and scallions. Coat a 12-inch cast-iron skillet with 1 tablespoon oil. Add the rice mixture to the skillet and press it evenly onto the bottom of the skillet using a measuring cup. Place the skillet onto the hot grill; do not stir. Let the skillet sit on the heat until a dark brown, crispy crust forms underneath the rice, about 25 minutes.
  4. Toss the zucchini and squash with 1 tablespoon oil and season with salt and pepper. Do the same with the cherry tomatoes. Grill the zucchini and squash until tender, 4 to 5 minutes per side. Grill the cherry tomatoes until beginning to char slightly, about 4 minutes. Remove to the sheet pan with the chicken and sausage.
  5. Scatter the sun-dried tomatoes and fresh herbs over the rice and sprinkle with the lemon zest and juice. Place the chicken, sausage, tomatoes, zucchini and squash onto the rice. Use a spatula to scrape the bottom of the rice from the skillet and toss the mixture before serving.
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