Cobb Life

JUN 2019

Issue link:

Contents of this Issue


Page 20 of 67

JUNE 2019 | COBB LIFE 21 770.427.8698 • • 695 Piedmont Rd • Marietta GA 30066 Summer of Blonde CELEBRATION Visit for a special Hair Colour offer ♦ 4 cloves garlic, minced ♦ 1 package yellow rice ♦ 1 tsp. salt ♦ Ground pepper ♦ Paprika ♦ 4 cups low sodium chicken broth ♦ 2 ears of corn, cut into 8 pieces ♦ 1 red bell pepper, cut into strips INSTRUCTIONS: Place the shrimp in a medium bowl, add 1/4 teaspoon of paprika and season with salt and pepper. Place the chicken in a medium bowl, season with salt and pepper. Place the shrimp and chicken in the refrigerator until ready to cook. Heat charcoal or gas grill to 400⁰F - 500⁰F. Place a 15" paella pan on the grill and cook kielbasa about 5 minutes. Spoon cooked sausage into a bowl. Add olive oil to the pan and cook chicken for about 5 - 6 minutes. Spoon cooked chicken into the bowl with the sausage. Cook onion until soft, about 3 - 5 minutes, adding more olive oil if needed. Add garlic and 1/2 teaspoon of paprika during the last 30 seconds. Add diced tomatoes with juice and cook for 3 minutes, scraping up any brown bits from the bottom of the pan. Add the package of yellow rice, stir to coat the rice in the tomato mixture. Add the chicken broth and stir to combine. Add the sausage and chicken making an even layer of chicken, sausage and rice mixture. Add the corn and arrange the pieces around the pan. Do not stir the mixture from this point on. Close the grill and bring the mixture to a strong simmer. Continue to simmer until most of the liquid has been absorbed, about 20 - 30 minutes. Arrange the bell pepper strips around the pan and let cook for 4 minutes. Next, add the shrimp and cook for 8 more minutes. Enjoy! Place the pan in the middle of the table and let people spoon directly from the pan onto their plates. Fred Tolbert with his grilled Paella

Articles in this issue

Links on this page

view archives of Cobb Life - JUN 2019