Grilled Vegetable Paella

Ingredients

• 1.5 cups arborio rice uncooked
• 10 ounce artichoke quarters frozen
• 0.1 teaspoon pepper black freshly ground
• 3  garlic cloves minced
• 1  bell pepper green
• 3 tablespoons olive oil 
• 0.3 teaspoon paprika 
• 1.3 cups peas green frozen thawed
• 4  plum tomatoes chopped
• 1  bell pepper red
• 1 small onion red sliced quartered
• 0.5 teaspoon saffron threads crushed
• 0.3 teaspoon salt 
• 6 cups vegetable broth 
• 2 small baby squash yellow halved

Equipment

• baking sheet
• sauce pan
• grill
• ziploc bags
• dutch oven

Directions

1. Cut bell peppers in half lengthwise; discard seeds and membranes.
2. Place pepper halves, skin sides up, on a baking sheet; flatten with hand.
3. Prepare grill.
4. Place pepper halves and squash halves on grill rack coated with cooking spray; grill 5 minutes. Turn squash halves (do not turn pepper halves), and grill 5 minutes; remove peppers and squash from grill. (Peppers will be blackened.)
5. Place peppers in a zip-top plastic bag; seal bag.
6. Let stand 15 minutes. Peel peppers, and cut into 1-inch pieces.
7. Cut squash into 1-inch pieces.
8. Bring broth and saffron to a simmer in a large saucepan. (Do not boil.) Keep warm over low heat.
9. Heat oil in a large Dutch oven over medium- high heat.
10. Add onion golden, stirring frequently.
11. Add garlic and rice; cook 2 minutes, stirring frequently. Reduce heat to medium. on; cook 3 minutes or until onion is
12. Stir in 2 cups broth mixture; cook 10 minutes or until liquid is nearly absorbed, stirring constantly.
13. Add remaining broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth mixture is absorbed before adding the next (about 30 minutes total).
14. Remove from heat.
15. Add peppers, squash, tomato, and remaining ingredients during last 5 minutes of cooking time.
16. Remove from heat; cover and let stand 5 minutes.