Spanish Paella on the Grill

Ingredients:

Directions:

1. Heat an outdoor grill, gas or charcoal. Place a cup of wood chips in a bbq smoking box and set it under the grate on the flame to one side of the grill.
2. Use an 18-inch paella pan or shallow heavy bottomed dutch oven and place it on the grill. Add two tablespoons of olive oil and grill the sausage until it browns. Transfer the sausage to a bowl and reserve.
3. Tofu: Use an extra firm tofu. Cut the block into three equal slabs then use small canopy cutters to shapes or medallions. Sprinkle them with the lemon seasoning and cook them in the hot pan squeezing fresh lemon juice over them as they grill. Transfer the grilled tofu into the bowl with the sausage and set it aside.
4. Heat a heavy bottomed medium stock pot along side the paella pan on the grill. Once the pot is hot add the saffron and stir it for sixty seconds until it becomes fragrant and lightly toasted.
5. Carefully transfer the lightly toasted saffron to a mortal and pestle to crush it. Add the eight cups of broth and the crushed saffron back into the pot and heat it until hot and ready.
6. Add the remaining two tablespoons of olive oil to the paella pan. Sauté the onion for 6-10 minutes or until it becomes translucent and begins to lightly caramelize. Add the bell pepper, garlic, oyster mushrooms, rice, and tomatoes. Cook until the tomatoes begin to break down and coat the mixture to create a sofrito. Add four cups of the hot broth and chopped brocollini, stir and cook until the liquid is absorbed, about ten minutes.
7. Once the liquid has absorbed add the remaining four cups of hot broth, the artichoke hearts and reserved grilled sausage and tofu. Stir to combine then spread the peas over the top and arrange the sliced zucchini around the rim of the pan. Allow the rice to continue cooking until al dente without stirring, and additional 10-15 minutes.
8. Grill two lemon halves cut side down until golden brown while the rice is cooking.
9. Remove the rice from the grill and let it rest for 5-10 minutes before serving. Wrap the grilled lemon in a single layer of cheesecloth and squeeze the juice over the top. Garnish the top with fresh lemon wedges, chopped flat leaf parsley, and sliced green Spanish olives. Serves 10-12.
10. Note:
11. Recipe courtesy of Liz Gary at www.veganculinarymemoirs.com