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Mediterranean Chicken and Sausage Paella

Name: Mediterranean Chicken and Sausage Paella
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 chicken legs, seasoned with salt and pepper; 1/4 cup garlic, peeled and thinly sliced; 2 red bell peppers; 3 1/2 cups warm water; 3 Roma tomatoes, grated and skin discarded; pinch of saffron, crumbled; 2 bay leaves; 1 fennel bulb, tops trimmed, core removed and sliced very thinly; 2 cups Arborio rice; 2 chicken thighs, seasoned with salt and pepper; 1/4 cup dry white wine; 2 Italian sausages, sliced; 2 tablespoons green onions, sliced into thin rings; 1 onion, julienned; 1/4 cup extra virgin olive oil; 1 teaspoon smoked paprika; kosher salt and fresh ground pepper; 1 tablespoon flat leaf parsley, minced

Indulge in the delightful flavors of Mediterranean with this Chicken and Sausage Paella. It's the perfect one-pot meal when you're craving something more substantial than summer fare but not quite ready for a stew. Featuring Italian sausage, juicy chicken, red peppers, and Arborio rice, every bite w...

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1 hr 5 min

TOTAL TIME

749

CALORIES

$3.64

PER SERVING

Mediterranean Chicken and Sausage Paella

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Ingredients

18 INGREDIENTS

5 SERVINGS

2 whole chicken legs

seasoned with salt and pepper

1/4 cup garlic

peeled and thinly sliced

2 whole red bell peppers

3 1/2 cups warm water

3 whole roma tomatoes

grated and skin discarded

tops trimmed, core removed and sliced very thinly

2 cups arborio rice

2 whole chicken thighs

seasoned with salt and pepper

1/4 cup dry white wine

2 whole italian sausage

sliced

2 tbsp green onions

sliced into thin rings

1 whole onion

julienned

1/4 cup extra virgin olive oil

1 tsp smoked paprika

kosher salt & fresh ground pepper

1 tbsp flat leaf parsley

minced

Directions

11 STEPS

30 min

PREP TIME

35 min

COOK TIME

1 hr 5 min

TOTAL TIME

Char the red bell peppers using a gas burner on high or broil in the oven, ensuring they're completely charred without cooking through. Place the charred peppers in a container with a lid and set aside for at least 20 minutes.

After peeling, seeding, and coring the cooled peppers, julienne them into thick strips.

Crumble the saffron into the warm water and grate the Roma tomatoes, discarding their skins.

Preheat the oven to 400°F (200°C).

Place a 16-inch paella pan or 12-inch sauté pan over medium-high heat and add the extra virgin olive oil. Once hot, add the seasoned chicken legs and thighs, skin side down, and the sliced Italian sausages. Brown them thoroughly before removing them to a plate.

Turn the heat to medium, add the julienned onion and sliced fennel, and season with a pinch of salt and pepper. Cook until starting to soften.

Add the thinly sliced garlic, smoked paprika, and bay leaves. Once fragrant, add the dry white wine and grated tomatoes. Cook for a minute or two, allowing the alcohol to burn off.

Add the saffron water and Arborio rice, season with salt and pepper, and shake the pan to level out the rice.

Place the chicken into the pan and arrange the red pepper strips around the chicken. Bring to a boil before transferring the pan to the preheated oven. Set a timer for 15 minutes.

After 15 minutes, add the browned sausage slices to the pan and cook in the oven for an additional 10 minutes.

Remove the pan from the oven, cover with a clean towel, and let it rest for 5 minutes. Garnish with minced parsley and thinly sliced green onions before serving.