BBQ Paella

Ingredients

1 can (28 oz /796 ml) low-sodium crushed tomatoes

3 tbsp EPICURE Marinara Sauce Mix

1 tsp EPICURE Chili Flakes and Garlic

2 C water

2 tbsp EPICURE Nourish Broth

2 Tbsp hot water (optional)

OPTIONAL pinch of Saffron (approx 1/4 tsp)

1 tsp EPICURE Minced Garlic

1 C short grain rice

1 tbsp olive oil

½ onion

1 lb chicken thighs

100 g chorizo sausage sliced

100 g peeled shrimp

1 C frozen peas

½ tsp EPICURE Black Pepper

1 tsp EPICURE Smoked Spanish Paprika

½ lemon

1/2 tsp Epicure Sea Salt (Grinder)

DIRECTIONS

Preheat BBQ to 450 F.

Prepare Marinara Sauce.

Combine ingredients in 8 cup Multipurpose Pot and simmer over medium heat for 20 minutes. Put aside 1 cup of sauce, freeze the rest for future use.

In 4 cup Prep Bowl whisk water, broth and garlic.

Put cast iron pan on BBQ with 2 tbsp olive oil. Using 4 in 1 Mandoline dice onion. Add chicken, sausage and onion to the pan and cook for 12-15 minutes. Pour in all liquid ingredients, 1 C Marina sauce and 2 C broth mix, add rice. Mix well. Cook until the liquid is absorbed. Add peas, shrimp, Black Pepper and Spanish Smoked Paprika. Using 2 in 1 Citrus Press juice half lemon, add to paella. Cover and cook for another 5-7 minutes. Enjoy!