Paella on the Grill

Saffron Marinade

• 1 cup Progresso™ chicken broth (from 32-ounce carton)
• 1/2 cup sherry wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon crushed saffron threads or ground turmeric
• 2 cloves garlic, finely chopped

Paella

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 pound uncooked medium shrimp in shells
• 1/2 pound chorizo sausage, cut into 1-inch pieces
• 8 plum (Roma) tomatoes, cut into fourths
• 1 can (about 14 ounces) artichoke hearts, drained and cut in half
• 1 cup pitted kalamata or Greek olives
• Hot cooked rice, if desired