Chicken and Sausage Paella

This spanish rice dish certainly has something for everyone. Not in the mood for sausage? Play with other combinations of meats and shellfish such as shrimp. clams, pork and ham.

Chicken and Sausage Paella

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    4 cups chicken broth 1 red bell pepper, cut into thin strips
    2 tbsp olive oil 1 1/2 cups short-grain white rice
    1 large chicken, cut up 3 tbsps fresh parsley, chopped
    2 cloves garlic, finely chopped 2 cups fresh peas
    4 sweet sausages, cut into 1/2 inch slices 1 tsp paprika
    1 onion, chopped 1 lemon, cut into wedges


    Prep: 1 hour Total:
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    • 1

      Preheat the oven to 325 degrees

    • 2

      In a saucepan, heat the broth over moderate heat; keep warm

    • 3

      In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat

    • 4

      Sprinkle the chicken pieces with salt and pepper, add to the skillet, and saute for about 5 minutes on each side, or until golden brown

    • 5

      Remove and drain

    • 6

      Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown

    • 7

      Remove the sausage, drain on paper towels, and set aside

    • 8

      Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed

    • 9

      Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown

    • 10

      Add the rice and stir to coat it well with the oil and vegetables

    • 11

      Add the parsley and the bay leaf and stir in the warm broth and the peas

    • 12

      Bring to a boil, cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally

    • 13

      Mix in the chicken and sausage

    • 14

      Sprinkle with dish with paprika

    • 15

      Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked

    • 16

      Serve with lemon wedges.

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