Grilled Paella with Wagyu Beef Sausage Recipe

A grilled twist on this traditional Spanish one pot dish. Slightly smoky, not spicy, and absolutely delicious. 

Grilled Paella Recipe with Lone Mountain Wagyu Beef Sausage 

Serves 4

Ingredients:

• 1 package of Lone Mountain Wagyu 100% Fullblood Wagyu Beef Sausage Links
• 2 medium tomatoes
• 2 Tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 3 cloves garlic, peeled and minced 
• 1.5 cups Bomba (Paella) rice 
• 2 tsps smoked Spanish paprika 
• 4 cups chicken stock
• Salt and fresh ground black pepper
• 1/2 red bell pepper, thinly sliced
• 1/2 cup frozen peas, thawed

Directions:

1. Heat grill to medium-high. If you're using coals, you will need a good amount so that you can create an even bed of embers across the bottom of your grill. 
2. Remove sausages from casings and set meat aside. 
3. Cut tomatoes in half, horizontally (not through the stems). Grate the cut sides of tomatoes using the large holes of a box grater, leaving the skins behind. Discard skins and transfer tomato pulp to a bowl and set aside.
4. If using coals, spread to an even layer. Set the grate on the grill and heat the clean, dry paella pan (large skillet) for 5 minutes. 
5. Add oil to pan and swirl to coat the bottom. Add onions, green bell pepper, and garlic. Cook while stirring until beginning to brown, about 5 minutes.  While you are cooking, try to keep the lid closed as much as possible to retain the heat. 
6. Add the sausage meat and cook, breaking up the sausage with the back of a kitchen spoon until no longer pink, about 3 to 4 minutes.
7. Add the grated tomato and cook until tomato liquid thickens, about 2 minutes.
8. Add the rice and paprika and stir until well combined.
9. Pour 3.5 cups of the stock over the rice and season with salt and pepper. 
10. Spread the rice and sausage out to an even layer. At this point, resist the urge to stir. cover the grill and bring liquid to a boil. Then continue to cook (remember don't stir!) with the lid off, until the rice is just cooked through, about 15 minutes. Add a little bit of stock along the way if the pan gets too dry before the rice is cooked.
11. Arrange the red bell peppers and frozen peas, cover the grill and continue to cook for 5 more minutes. 

Serve the Paella right out of the pan and enjoy! Click  to purchase our Lone Mountain Wagyu Beef Sausages today.