Paella

Paella
Paella

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    TBS Olive Oil

  • 6

    Hot Italian Sausages

  • 4.5

    lbs. Chicken Thighs w/skin

  • 2

    Large Onions

  • 10

    Garlic Cloves, chopped plus one clove minced

  • 12 Oz. can Diced Tomatoes

  • 2

    Bay Leaves

  • 4

    Med. Zucchini, halved crosswise, the quartered lengthwise

  • 3

    Red Peppers

  • 1.5

    lbs. Uncooked Large Shrimp

  • Generous Pinch plus 1 tsp Saffron Threads

  • 2.5

    C Medium Grain White Rice

  • 1.5

    tsp Salt

  • 5

    C Low Salt Chicken Broth

  • 2

    tsp Paprika

  • Chopped Parsley

Directions

Pre heat oven to 375 Heat: 1 TBS oil in large skillet over medium heat, saute onions & chopped garlic Add: Sausages and saute until cooked, about 10 minutes, transfer to large bowl Add: Chicken, skin side down to skillet, cover and cook until brown Turn chicken over, cover and cook through, 8 minutes. Add: Tomatoes & Bay Leaves, stir , 2 minutes Stir in: Zucchini & bell peppers, transfer to large bowl Toss: Shrimp w/other 2 tbs oil, 1 minced garlic clove and generous pinch saffron in med bowl. Brush 18x12x2.5 inch baking pan with olive oil. Mix: rice and 1.5 tsp salt into vegetable mixture, spread evenly in prepared pan. Cut: Sausages diagonally into 1 inches slices. Push: Sausage & chicken into rice mixture & pour juices from bowl over pan. Bring 5 cups of chicken broth, paprika, 1/4 tsp. saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover pan tightly with foil. Bake until rice is tender, about 40 minutes. Sprinkle shrimp mix w/salt and pepper. Arrange on top of rice. Cover pan w/foil, bake until shrimp are done, rice is tender & most liquid is absorbed, 20 minutes. Sprinkle with parsley

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