Ryan from Sobeys shows us this great Barbecued Spanish Rice with Sausage and Mussels Recipe.
2 tbsp (30 mL) Sensations by Compliments Pure 100% Olive Oil
11⁄4 cup (300 mL) sliced Compliments Extra Smokey Smoked Sausages
1 cup (125 mL) finely diced red onion
2 tbsp (30 mL) Sensations by Compliments Roasted Garlic Seasoning Paste 1 cup (250 mL) canned diced tomatoes
1⁄3 cup (75 mL) finely chopped parsley, divided 2 Compliments Bay Leaves
1 tsp (5 mL) smoked paprika
11⁄2 cups (375 mL) parboiled rice
21⁄2 cups (625 mL) Compliments Chicken Stock, 35% Less Sodium 1⁄2 cup (125 mL) white wine
1 bag (454 g) Sensations by Compliments Uncooked Colossal Freshwater Shrimp (8-12)
1 bag (900 g) mussels, cleaned 1 lemon, cut into 8 wedges
1. Preheat barbecue to high. Place roasting pan on barbecue and add olive oil. Stir in sausage, onion and garlic paste. Cook until onion is lightly browned, 3 to 5 min. Mix in
tomatoes, about 2⁄3 of the parsley, the bay leaves and paprika. Continue cooking until tomatoes thicken to a paste, 5 to 8 min.
2. Add rice and cook, stirring continually, 1 to 2 min. Pour in stock and wine and bring to a boil. Close barbecue lid and cook 5 min., then open lid and gently shake pan side to side (being careful not to splash hot liquid). Do not stir. Close barbecue lid and continue cooking until most of liquid is absorbed by the rice, about 5 min.
3. Open lid and lower temperature to medium-high. Scrape any rice that is sticking to edges of pan. Using tongs, push shrimp into
rice and then spread mussels overtop. Close barbecue lid and cook another 5 to 10 min., checking every few min. to make sure the mixture has not dried out (reduce heat if liquids cook off too quickly). Gently shake pan side to side (being careful not to splash hot liquid) or scrape edges to loosen rice from sides. The dish is done when rice is tender, shrimp is cooked through and mussels are open. Remove bay leaves. Garnish with remaining parsley and lemon wedges to serve.