RCI-RC.001.0196.001

Sausage, Chicken and Shrimp Paella

Makes 4 servings

nut-free
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes, stirring occasionally, until browned and fat renders.
2
Add chicken pieces to the pan with the sausage and cook for 5-6 minutes, stirring occasionally, until the exterior is no longer pink.
5 minutes
3
Stir in minced garlic and cook for 30 seconds until fragrant, then add the chopped onion and julienned red pepper, cooking for 3-4 minutes until softened.
3 minutes
4
Add the uncooked arborio rice, stirring constantly for 2 minutes to lightly toast the grains and coat them with oil.
2 minutes
5
Pour in the clam juice and chicken stock, then add ground saffron and paprika, stirring well to combine. Bring the mixture to a simmer.
1 minutes
6
Reduce heat to medium and simmer uncovered for 18-20 minutes without stirring, allowing the rice to cook and the bottom layer to develop a light crust.
19 minutes
7
Arrange the peeled and deveined shrimp over the rice surface, then scatter the thawed green peas and diced tomato evenly across the pan.
1 minutes
8
Cover the pan and cook for an additional 5-7 minutes until the shrimp are pink and cooked through and the rice is tender.
6 minutes
9
Remove from heat and let rest uncovered for 2-3 minutes, allowing the flavors to settle and any remaining liquid to absorb.
2 minutes
10
Serve the paella directly from the pan, or transfer to a serving platter, ensuring each portion includes sausage, chicken, shrimp, and rice.

What Makes This Variant Distinct

  • Original variant

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