Grill It!: Paella with Chicken and Shrimp

Well, tomorrow is the last day of August. That's right - when we wake up on Saturday, it will be September. Already! I can't believe how fast this year has gone by. I can't lie and say I'm not excited by the first signs of Fall; it's my favorite season, after all. There's just something cozy about it: the crisp, clean smell of the air, the deep, rich colors that come with the changing of the leaves, the pumpkin spice lattes (and beers, and, okay, pie - if you like that kind of thing). I love it.

That being said, I will be a little sad to see Summer go. Today I'm giving you a recipe prepared with the quintessential summertime cooking tool (aka the grill)...with a little taste of Autumn. With the ease that comes with cooking on the grill, this dish can't get much simpler to prepare - kind of like the lazy days of Summer; its flavors, however, are complex and vibrant, just like the colors of Fall.

Paella with Chicken & Shrimp

 1 cup uncooked Spanish rice mix

1 1/4 cups chicken broth

6 peeled large shrimp

4 chicken breast halves

1/4 cup pimiento-stuffed olives

1/4 cup roasted red pepper strips

1/2 tsp paprika

Olive oil 

Pepper

Large disposable pie pan

Aluminum foil 

Combine first 9 ingredients in large, disposable pie pan and seal the pan in foil. Grill over medium-high heat for 30 minutes. Remove from grill and allow 5 minutes before removing foil (carefully!) and serving.
 

Enjoy! Until next time...

Cheers!

*Like easy slow cooker recipes? "Slow Cooker September" starts next week! Tune in for fabulous recipes - I'll be posting nothing but crockpot fixin's for the entire month!