Catalonia-Style Chicken and Sausage Paella

 
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A traditional Spanish favorite enhanced with a variety of quality sausages.

 
SERVINGS
8
PREP TIME
30
MIN
COOK TIME
1
HR
TOTAL TIME
1
HR
30
MIN
DIFFICULTY
Medium
  • 4  Saag’s® Polish Sausage
  • 4  Saag’s® Cracked Pepper Basil Sausage
  • 4  Saag’s® Louisiana Hot Links
  • 6 chicken thighs Grilled
  • 1 large yellow onion small dice
  • 2 tablespoons minced garlic
  • 1 red pepper halved, seeded, finely chopped
  • 1 yellow bell pepper halved, seeded, finely chopped
  • 1 cup white wine
  • 1 tablespoon Pimenton Smoked Spanish Paprika
  • 1 pinch saffron thread
  • 2 cups medium grain paella rice
  • 1 cup green pitted olives
  • 4 cups Chicken Stock
  • 1 cup water
  • 2 ounces Italian parsley chopped for garnish
  1. Heat paella pan on a hot grill. When the pan is hot, sweat the onions, peppers and garlic in the olive oil until tender.
  2. Add wine, pimentón and the saffron. Cook down until almost dry.
  3. Add the stock and bring to a boil. Stir in the rice. (Adding the rice to the hot stock is better than adding the rice first). After the rice comes up to a simmer move the grill up a little or the pan to a slightly less direct heat place on the grill.
  4. Add the sausage and Chicken cook for a few minutes. ( You can pre grill the Sausage and Chicken if you would like a grill flavor. )
  5. Sprinkle the olives on top and arrange the Sausage and Chicken , and push any of the rice on the edge down into the liquid. Allow to cook uncovered undisturbed for 20-30 minutes. The paella should cook for about 5-10 minutes longer after all the broth is absorbed so the paella can get its signature crust on the bottom. Then let it rest for a couple of minutes. Garnish with chopped parsley.

Pair with a Rioja or an Amber ale.