Paella with Chicken and Sausage
Published by William Morrow
Some dishes are an event in themselves. Paella is one such classic, in part because of its riot of bright colors: yellow Valencia rice, burnt-orange saffron, green peas, and red sausage. Like risotto, paella requires its own rice. Valencia is traditional, but any Spanish rice that’s medium-grained and not too starchy will do. Look for it in the Latin American or international foods section of the supermarket. While a two-handled paella pan is traditional, it is not necessary to buy one for this dish. A three- or four-quart heatproof, ovenproof casserole or Dutch oven-type pot will work just as well. If necessary, you can also brown the meat in a pan, then transfer it to a separate oven-proof casserole.
Add peeled, deveined shrimp, cubed monkfish tail, or steamed, chopped lobster meat to the pan with the chicken; just make sure you use a pan or casserole large enough to hold all the ingredients.
Add shellfish such as clams and/or mussels after the initial browning of the chicken.
Cooking Methodbaking, sauteeing
Total Timeunder 1 hour
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturechewy, meaty, salty, savory, spiced
Type of Dishcasserole
- ¼ cup olive oil
- 2 pounds chicken meat, dark and light, on the bone with the skin intact, cut through the bone into smaller segments of breast and thigh meat
- Fine sea salt
- Freshly ground black pepper
- 1 pound fresh, Spanish-style chorizo sausage, cut crosswise into coin-size rounds
- 1 onion, diced (about ½ cup)
- ¼ teaspoon saffron threads, soaked in ¼ cup hot water for 10 minutes
- 1 cup Valencia or other Spanish rice, picked over
- 2½ cups homemade chicken stock or low-sodium, store-bought chicken broth
- ½ cup fresh green peas or defrosted frozen peas
Preheat the oven to 350°F.
Set the paella pan over medium heat. Pour in 2 tablespoons of the oil and let it get nice and hot. Season the chicken with salt and pepper, add it to the pan, and brown it all over; about 8 minutes. Transfer the chicken to a platter and set aside.
Add the remaining 2 tablespoons oil to the pan. Add the sausage slices to the pan and brown them for 3 to 4 minutes. Add the onion and cook until softened, about 4 minutes.
Return the chicken to the pan. Add the soaked saffron threads with their liquid, the rice, and broth, stir, and bring to a boil over high heat. Lower the heat and let simmer over low heat for 5 minutes. Transfer the pan to the oven and bake for 20 minutes.
Remove the pan from the oven. Stir in the peas, return the pan to the oven, and cook for 2 more minutes.
6. Serve the paella from its pan or a festive serving dish or bowl. Present it with a large spoon so people can take the heaps they’ll want.
2004 Michael Lomonaco and Andrew Friedman