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  • 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



Step 1

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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