Grill-baked Paella

Grill-baked Paella

1/2 Fryer chicken, cut up
1/2 LB Italian rope sausage, spicy
1-1/2 C Italian Arborio rice
3 C Boiling water
2 TBL Butter
1 TBL Lobster base
1 TSP Saffron
1-1/2 C Frozen baby peas, thawed
1/4 C Italian parsley, chopped
1 Red bell pepper, diced
2-3 Medium Italian brown mushrooms, sliced
4 CLOVES Garlic, minced
2 DASHES Louisiana hot sauce
2 TSP Kosher salt
Fresh ground pepper
1/2-3/4 LB Assortment of shellfish like clams, mussels, cockles, crab claws, whatever is fresh -- I would not use oysters.
1/2 LB Medium shrimp, peeled
1 Lemon, cut in half

1. Place pizza stone on grill, light burners and turn to low.  Allow grill to slowly heat up to about 400∫ and adjust heat to maintain 400∫.
2. Place the chicken and sausage on the grill directly over direct heat and roast.  Remove from grill, set aside.
3. Place the rice, butter, and lobster base in a large, heavy, baking dish with a heavy lid. Pour the boiling water in and stir. Add saffron, peas, parsley, bell pepper, mushrooms, garlic, Louisiana hot sauce, salt, and pepper, stir well. Grill bake indirectly, for 15 minutes; remove lid. Place shell fish on top of mixture. Slice sausage, arrange roasted chicken and sausage in with rice and seafood, cover.
4. Place  baking dish on pizza stone and grill bake for 15 minutes or until shellfish and rice are completely done.  Remove lid and squeeze 1 whole lemon over dish.  Serve with a good cream sherry.

Grilled Shrimp with Sonoran Lime Chipotle Marinade

Grilled Shrimp with Sonoran Lime Chipotle Marinade
This is the recipe I did for the pilot, for ABC 15's The Sonoran Grill, my Emmy Award winning outdoor cooking series that ran for 131episodes.

1-2 LB Jumbo shrimp, peeled and deveined, and put on skewers

Sonoran Lime Chipotle Marinade; (If making a large batch, double recipe)

Juice of 4 Key Limes
1/2 BOTTLE Dark Mexican beer
1 1/2 Tbl. Extra Virgin olive oil
3 Chipotle chiles, canned, mashed well, w/ 1 TBL of adobo sauce from the can
1/4 tsp. Kosher salt
2 Cloves garlic, minced
1/2  tsp. Mexican oregano
Paprika

1. Whisk all ingredients together, except the paprika.  Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.

2. To test whether the shrimp are done, wait until they change color and cut one in half.  Center should be hot and white, not translucent.
3. Remove from grill, dust with paprika and serve with Mexican green rice, fresh fruit and ice cold Mexican beer.

Marinade makes 3/4 cup