Chicken and Sausage Paella
Chicken and sausage paella is a traditional Spanish dish that has become a favorite around the world. This hearty and flavorful dish is made with saffron-infused rice, tender chicken, savory sausage, and a variety of vegetables and spices. The dish is typically cooked in a large, shallow pan known as a paellera, which helps to create a crispy bottom layer of rice known as socarrat. With its bold flavors and satisfying texture, chicken and sausage paella is the perfect comfort food for any occasion. Whether you're looking for a quick and easy weeknight dinner or a hearty meal to feed a crowd, this classic Spanish dish is sure to be a hit.
Paella Pan - Starter Set
This set offers everything you need start making authentic paella. Everything is packaged in our custom gift box.
Ingredients:
1/4 cup olive oil
6 bone-in chicken thighs, skin removed
6 sausages (such as chorizo or spicy Italian sausage), sliced
1 large onion, chopped
4 garlic cloves, minced
2 red bell peppers, sliced
2 green bell peppers, sliced
Total: 1 hour and 30 Mins | Prep 30 Mins | Cook 60 Mins
3 cups of Bomba rice
9 cups chicken broth
1 tsp saffron threads
2 tsp smoked paprika
Salt and pepper, to taste
1 cup roasted piquillo peppers, sliced
Lemon wedges, for serving
Instructions:
Preheat your oven to 375°F (190°C).
In a large, 14" paella pan, heat the olive oil over medium-high heat. Add the chicken and sausages and cook until browned on all sides, about 5-7 minutes. Remove the chicken and sausages from the pan and set aside.
In the same pan, add the onions and garlic and cook until softened, about 3-4 minutes. Add the bell peppers and cook for another 3-4 minutes.
Add the Bomba rice to the pan and stir to coat with the onion and pepper mixture. Cook for 2-3 minutes, until the rice is slightly toasted.
In a separate bowl, combine the chicken broth, saffron threads, smoked paprika, salt, and pepper. Stir until well combined.
Pour the broth mixture into the pan and stir to combine. Add the chicken and sausages back into the pan, making sure they are evenly distributed.
Bring the mixture to a simmer, then cover the pan with a lid or aluminum foil and place in the preheated oven. Bake for 30-35 minutes, until the rice is partially cooked and the liquid has been absorbed.
Remove the pan from the oven and sprinkle the sliced roasted piquillo peppers on top of the paella. Cover the pan and let it sit for 5 minutes to allow the peppers to warm through.
Return the pan to the stove over medium heat and cook for an additional 15-20 minutes, until the rice is fully cooked and has a crispy, golden brown crust on the bottom.
Serve hot with lemon wedges on the side for squeezing over the top. Enjoy your delicious chicken and sausage paella with bomba rice and roasted piquillo peppers!
Ingredients Imported from Spain
This set provides the essential ingredients to make an authentic paella. Of course, you'll need a paella pan too, but with these elements on hand, you'll be all set to cook up a paella on the spur of the moment.
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