Lazy Summer Paella

From Jane Rodmell’s Lazy Summer Paella in “Best Summer Weekends Cookbook”
Serves 6

You'll Need
  • 1 ½ lb (750g) large raw shrimp
  • 2–3 chorizos or other spicy sausage
  • 12–24 mussels and/or clams, washed and prepared (optional)
  • Saffron Rice Pilaf (see below)
  • Salt and freshly ground pepper
  • Lemon slices
  • Fresh parsley

Lemon Garlic Baste

  • 2 Tbsp olive oil
  • Squeeze fresh lemon juice
  • 2–4 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • ½ tsp lemon zest
Preparation
  • Combine ingredients for baste, toss with the shrimp, and set aside in the refrigerator for an hour to marinate.
  • Put bamboo skewers in cold water to soak.
  • Prepare the saffron rice pilaf.
  • Tuck the mussels and clams (if including) into the rice during the last 5 minutes of cooking time, and continue to cook until they open.
  • Preheat the barbecue and lightly oil the grill rack.
  • Brush sausage lightly with oil and set on preheated grill.
  • Turn to brown evenly and cook thoroughly, about 20 minutes.
  • Thread the shrimp on skewers, and grill over medium-high heat for about 2–3 minutes a side, being careful not to overcook.
  • (Shrimp should be pink on the outside, tender and opaque within.)
  • Season with salt and pepper.
  • Fluff the rice with a fork, season, and turn out onto a warm platter.
  • Discard any unopened shellfish.
  • Add the sausages, cut in pieces, and top with skewers of shrimp.
  • Serve at once, garnished with parsley and lemon slices.