Wild rice, Italian sausage and sage give this paella recipe a Northwest spin! It’s a one-pot dish with seafood cooked in Cedar grilling wraps for easy clean-up.
Total Time: 40 minutes
- 3 Tbsp. Extra Virgin Olive Oil
- 1 Onion, chopped
- 3 Garlic Cloves, minced
- Kosher Salt and Pepper
- 2 tsp. Smoked Paprika
- ½ tsp. Saffron
- 2 cups Wild Rice
- 4 cups Chicken Stock
- 1 cup Dry White Wine
- 1 lb. Spicy Italian Sausage
- ½ cup Cherry Tomatoes, halved
- Fresh Parsley, for garnishing
- 6 Cedar Grilling Wraps
- 2 Tbsp. Extra Virgin Olive Oil
- ½ lb. Mussels
- ½ lb. Shrimp
- ½ lb. Scallops
- ½ lb. Clams
Discard any clams and mussels that don’t open when cooked – it’s a sign the shellfish has gone bad.
- Using large saute pan heat 2 tablespoons of olive oil over medium heat. Add in the onions and garlic and sauté until softened, about 3 to 4 minutes.
- Add sausage to the pan and cook through, stirring occasionally. Add salt, pepper, paprika and saffron.
- Add the rice, stock, and wine and bring to a boil. Turn down to a simmer and cover with a lid. Cook until liquid is gone.
- While the rice is cooking, prepare the seafood.
- Preheat grill to 450°F and soak wraps for several minutes.
- Combine all seafood in a large bowl with olive oil, sage, and a pinch each of salt and pepper. Evenly distribute the seafood between the six Cedar wraps. Roll each one up loosely to allow room for the shells to open and secure with twine.
- Add wraps to grill, close the lid and cook for 12 minutes.
- Divide the rice between 6 serving dishes, top each one with seafood filled wrap. Cut the twine and garnish the dish with parsley and chopped tomatoes.
*Keep a spray bottle of water handy in case of flare-ups.