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Chicken and Beef Paella

Prep Time35 minutes
Total Time1 hour 15 minutes
Course: dinner, Entrees
Cuisine: Mediterranean, Spanish
Keyword: beef, chicken, dinner, dinnertime, family meal, miditerranean, olives, one pot meal, pallea, rice, saffron, sausage, spanish, spanish rice
Yield: 6 people

Equipment

  • small sauce pot
  • Large sauté pan

Ingredients

  • 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

Instructions

  • 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.