CHICKEN SAUSAGE SHRIMP PAELLA RECIPES

AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES ...

Autumn Paella With Chicken, Sausage, Shrimp, and Olives ... image

Make and share this Autumn Paella With Chicken, Sausage, Shrimp, and Olives recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 quart chicken broth
1/4 teaspoon salt
1/4 teaspoon saffron thread
3 tablespoons olive oil
3/4 lb sweet Italian sausage or 3/4 lb hot Italian sausage, cut into 2-inch pieces
3 lbs chicken thighs (skin on, bone-in)
1 large yellow onion, chopped
1 medium green bell pepper, thinly sliced
1 3/4 cups canned diced tomatoes
1/2 cup dry vermouth or 1/2 cup dry white wine
1 tablespoon smoked paprika
2 teaspoons stemmed fresh thyme (or 1 teaspoon dried thyme)
2 1/2 cups arborio rice or 2 1/2 cups valencia rice
1/4 lb medium shrimp, peeled and deveined
1/2 cup halved pitted green olives

Steps:

In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
Cover, decrease heat to very low, and keep warm without simmering.
Heat a 14-inch paella pan over medium heat.
Swirl in the olive oil; then add the sausage.
Cook until browned, turning occasionally, about 8 minutes.
Transfer sausage to a large plate.
Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
Position oven rack in the center of oven and preheat oven the 375°.
Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
Pour in the warmed broth mixture; bring to a full simmer.
Decrease heat and simmer, uncovered, for 10 minutes.
Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
Sprinkle the olives over the dish.
Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 828.9, FatContent 37.5, SaturatedFatContent 10.1, CholesterolContent 177.7, SodiumContent 1107.9, CarbohydrateContent 60, FiberContent 3.7, SugarContent 4.3, ProteinContent 46.7

SPANISH-STYLE PAELLA RECIPE: HOW TO MAKE IT

Spanish-Style Paella Recipe: How to Make It image

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

Steps:

In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Nutrition Facts : Calories 237 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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