Gluten-Free Recipe of the Week:
Paella on the Grill
Serves 6

Ingredients:

3 cups water
1/2 lb shrimp, shelled and deveined, shells reserved
Pinch of saffron threads
Juice from 1/2 lemon
2 Tablespoons olive oil
6 ounces sweet Italian sausage links, cut into ½" slices
2 tomatoes, chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1-1/2 cups aborio rice
1 teaspoon kosher salt
1 lb small mussels
1/2 lb Dungeness crab meat, shells reserved
1 cup roasted red pepper, cut into strips
2 Tablespoons parsley
Directions:

Place water in a large saucepan and add shrimp and crab shells, saffron and the lemon juice. Bring to a simmer. Remove from heat and let stand for 10 minutes. Strain the broth and discard shells.

Meanwhile, light a grill. When hot, place a large, heavy oven proof skillet with a lid on the grill. When the skillet is hot add the oil. Add the sausage, cover the skillet and close the grill. Cook over high heat about 5 minutes. Add tomatoes, garlic and smoked paprika, stir and cover skillet and close grill and cook for about 5 minutes. Add rice and stir then add broth. Sprinkle with salt and stir. Cover skillet, close grill and cook for about 10 minutes. Add shrimp and mussels, cover skillet, close grill and cook for about 8 minutes. Fold in crab, peppers and parsley and cook until heated through. Serve immediately.

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