Paella With Chicken And Sausage Recipes

SPANISH-STYLE PAELLA

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES

Steps:

• In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
• Cover, decrease heat to very low, and keep warm without simmering.
• Heat a 14-inch paella pan over medium heat.
• Swirl in the olive oil; then add the sausage.
• Cook until browned, turning occasionally, about 8 minutes.
• Transfer sausage to a large plate.
• Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
• Position oven rack in the center of oven and preheat oven the 375°.
• Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
• Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
• Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
• Pour in the warmed broth mixture; bring to a full simmer.
• Decrease heat and simmer, uncovered, for 10 minutes.
• Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
• Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
• Sprinkle the olives over the dish.
• Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
• Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

CHICKEN AND SMOKED SAUSAGE PAELLA

Steps:

• Set oven to 400 degrees.
• Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
• Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).
• Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.
• Add in rice, saffron and bay leaves; stir to combine to coat the rice.
• Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.
• Transfer the pot or casserole dish to the oven.
• Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
• Remove from the oven and fluff with a fork.
• Serve right away.

SIMPLE CHICKEN AND SAUSAGE PAELLA

Steps:

• Using a 12 cup microwaveable dish, combine chopped sausages, onions, green pepper and garlic. Microwave uncovered at a High setting for approximately 4 to 6 minutes or until vegetables are soft. Stir halfway.
• Add long-grain rice, chopped tomatoes, chicken stock, turmeric and cayenne pepper. Stir and cover. Microwave at a High setting for approximately 8 to 10 minutes until boiling. Stir and cover. Microwave at a Medium setting for another 5 minutes.
• Add chicken. Season with salt and pepper. Stir and cover. Microwave at a Medium setting for approximately 7 to 9 minutes or until the chicken is no longer pink inside and most of the liquid has been absorbed.
• Let stand covered for another 5 minutes.
• Serve with chopped green onions.

PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
• Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
• Add sausage, onion, and bell pepper to the pot. Saute until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
• Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
• Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

EASY PAELLA

Steps:

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.