RCI-RC.001.0217.001

Superbowl M.V.P. (Most Valuable Paella)

Makes 8 servings

Prep25 min
Cook8 min
Total33 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Cut the smoked sausage into ½-inch-thick slices and cut the boneless chicken breasts into 1-inch pieces; set aside.
2
Chop the onion, julienne the red bell pepper, and mince the garlic; have all ingredients prepped and ready to combine into the paella.
3
Heat a 14-inch paella pan or large skillet over medium-high heat, then add the sausage slices and cook until lightly browned on both sides, about 4-5 minutes. Remove and set aside.
4
In the same pan, add the chicken pieces and cook until browned on all sides, approximately 5-6 minutes. Remove and set aside with the sausage.
5
Add the chopped onion and julienned red bell pepper to the pan and sauté for 3-4 minutes until softened, then add the minced garlic and dried thyme leaves and cook for 1 minute until fragrant.
1 minutes
6
Stir in the uncooked rice and cook for 2 minutes, stirring constantly to coat the grains with oil and lightly toast them.
7
Pour in the chicken broth, diced tomatoes with their juice, and clam juice; stir to combine and bring the mixture to a boil over medium-high heat.
8
Sprinkle the ground saffron evenly over the rice, then return the sausage and chicken to the pan and stir well to distribute evenly.
9
Reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the rice is nearly tender and most of the liquid has been absorbed.
10
Scatter the peeled and deveined shrimp and frozen green peas over the top of the paella without stirring, then cover the pan and cook for 5-7 minutes until the shrimp are opaque and cooked through.
6 minutes
11
Stir gently to combine the shrimp and peas with the rice, taste and adjust seasoning if needed, then let rest uncovered for 2 minutes before serving.

What Makes This Variant Distinct

  • Original variant

Cuisines