Recipes - print - Chicken, Shrimp and Sausage Paella

Chicken, Shrimp and Sausage Paella - Recipe

This impressive, but easy, traditional Spanish dish has as many variations as there are cooks, so feel free to adjust ingredients as you wish.
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Chicken, Shrimp and Sausage Paella Recipe
  • Heat oil in large oven-proof pan. Salt and pepper chicken pieces, skin off or on, as preferred. Brown chicken well on all sides and set aside.
  • Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric.
  • Stir in rice and return browned chicken to pan. Cover and bake in 350° F. degree oven (or simmer on stovetop) until rice and chicken are tender and most of the liquid is absorbed, about 30-40 minutes. Add water or tomato juice, if mixture looks dry before rice is done.
  • Prepare the shrimp: peel and devein, if necessary, and sauté until cooked (until color changes to bright orange) about 5 minutes.
  • Arrange shrimp, olives, and lemon slices on top of rice. Serve hot.
Container: large pan with lid
Servings: 6
-6 chicken thighs, or 3 lb chicken, cut up
-3 tablespoons olive oil
-1 large onion, chopped
-1 bell pepper, chopped
-1/2 pound garlic-y sausage, sliced
-6 cloves garlic, or to taste, sliced
-2 cups tomatoes, chopped, with juice (fresh or canned)
-4 cups chicken stock
-1 teaspoon turmeric
- salt and pepper
-2 cups rice
-12 large shrimp
-12 black olives
-1 small lemon, cut into wedges