Bring the flavors of spain to your table with this vibrant, flavorful one-pot meal that’s bursting with freshness and made to please a crowd.
Brief History of Paella
Paella is a traditional dish that varies from region to region but has its origins from valencia, spain. All paella contains rice, and a variety of proteins, spices, and vegetables. Historically, those making it were laborers who used whatever they had on hand including, snails, fish, chicken, rabbit, duck and more. for this recipe, I decided to use organic beef sausage and chicken, because its quick, easy and it’s what I had on hand! You can always swap these out for other meats/fish or leave it out altogether for a vegetarian dish. One thing that never changes about this dish, is that it’s made and served from the same pan, and it’s made to feed a crowd. this makes paella perfect for family dinners or entertaining friends.
Traditional spices include paprika, garlic, and saffron, tiny yellow threads picked from the insides of the saffron crocus flower. A little goes a long way with this tiny yet powerful spice, as it has a unique (almost indescribable) earthy flavor.
If you do not have chicken stock, use water and add 1 tsp of organic chicken base. I love to use better than bouillon brand when I’m in a pinch because its organic and made without tons of sodium and fillers.
What do you like to add to your paella? Let me know in the comments!
Chicken and Beef Paella
- 1 1/2 cups cooked chicken shredded
- 8 oz beef sausage sliced
- 2 tbsp extra virgin olive oil
- 1 medium onion thinly sliced
- 1/2 cup red bell pepper diced
- 2 tbsp garlic minced
- 1 cup grape or cherry tomatoes haved
- 2 tsp sweet paprika
- 1 tsp oreganoc
- 1-2 lemon zest
- 1/4 cup black olives sliced
- 1/2 cup green peas
- 1/2 cooked spinach
- 1.5 cup rice rinsed
- 1/4 cup white wine
- 2 cups chicken stock or water
- 2 pinches saffron
- 2 tbsp parsley chopped
- grilled bread and lemon wedges for serving
- In a small sauce pot, bring chicken stock to a simmer. Add dry saffron to the chicken stock to “bloom”. remove from heat, cover. Set aside.
- Meanwhile, pour olive oil in a large sauté pan. bring to medium heat and add onions. Sauté for 1 minute., then add garlic and red bell pepper to the pan. continue to sauté vegetables until onions begin to soften. Fold tomatoes into onion/pepper mixture.
- Increase heat to medium heat, then add sausage. Cook until vegetables and sausage slightly caramelized, about 1-2 minutes.
- Next add in the paprika, dried oregano and rice to the pan, stirring gently to coat the grains. Next add chicken, black olives and stir again.
- Deglaze the pan by pouring in white wine and reducing by half.
- After deglazing, fold in peas and spinach. Then pour saffron-infused chicken stock to the pan. stir to ensure the rice doesn’t clump. add lemon zest and season with salt/pepper. Cover and reduce heat to low. Cook until rice is done, about 12-15 minutes.
- When the rice has cooked, uncover paella and fuff with a fork or spatula. Remove from heat, remove lemon peel (if using) and garnish with chopped parsley. Serve immediately with lemon slices and grilled bread.