Chicken and Smoked Sausage Paella |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Use a dry smoked cooked sausage for this, and please try not to omit the smoked sausage and the saffron, it is what makes this rice dish! Ingredients:
3 -4 tablespoons olive oil |
3 cups dry smoked sausage, sliced about 1/2-inch diagonallly (can use more) |
1 medium onion, chopped |
1 red bell pepper, chopped |
2 -3 tablespoons fresh garlic, chopped (or to taste) |
1 -2 teaspoon crushed red pepper flakes (optional) |
1/4 teaspoon paprika |
2 cups rice (use short grain rice for this) |
1 pinch saffron |
2 bay leaves |
4 cups chicken broth |
6 cups cooked chicken, cut into chunks (i just use the meat from one whole cooked chicken) |
1 cup frozen peas |
2 ripe plum tomatoes, seeded and chopped |
salt and pepper |
Directions:
1. Set oven to 400 degrees.
2. Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
3. Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).
4. Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.
5. Add in rice, saffron and bay leaves; stir to combine to coat the rice.
6. Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.
7. Transfer the pot or casserole dish to the oven.
8. Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
9. Remove from the oven and fluff with a fork.
10. Serve right away.
|
|