Border Paella
Transport your taste buds straight to the borderlands with this vibrant Border Paella—a fusion of classic Spanish tradition and bold Southwestern flair. This one-pan wonder combines tender, golden-seared chicken thighs, smoky andouille sausage, and succulent shrimp with a medley of colorful veggies, including sweet red bell peppers and mildly spicy poblano peppers. Infused with aromatic saffron, cumin, and paprika, the short-grain rice absorbs a rich broth of chicken stock and tangy diced tomatoes, creating a dish that’s as flavorful as it is hearty. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this soul-warming paella is perfect for family dinners or casual entertaining. Ready in about an hour and serving four, Border Paella brings rustic charm and bold flavors to your table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 8 ounces smoked andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium poblano pepper, diced
- 4 garlic cloves, minced
- 1.5 cups short-grain rice (such as bomba or arborio)
- 14 ounces diced tomatoes (with juices)
- 3.5 cups chicken stock
- 1 pinch saffron threads
- 1 teaspoon paprika
- 1 teaspoon cumin
- 12 large cooked shrimp, peeled and deveined
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a large, wide paella pan or heavy skillet over medium heat. Add the olive oil.
Season the chicken thighs with salt and black pepper. Sear the chicken in the pan for 5 minutes per side, until golden brown. Remove and set aside.
Add the sliced andouille sausage to the pan. Cook for 3-4 minutes, stirring occasionally, until browned. Remove and set aside with the chicken.
Add the diced onion, red bell pepper, and poblano pepper to the pan. Cook for 5-6 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rice to the pan and stir to coat it in the vegetable mixture. Toast the rice for 1-2 minutes.
Stir in the diced tomatoes, chicken stock, saffron, paprika, and cumin. Bring the mixture to a simmer.
Nestle the seared chicken thighs and cooked sausage into the rice mixture. Cover the pan and reduce the heat to low. Cook for 20 minutes, without stirring, until the rice is tender and the liquid is absorbed.
Arrange the cooked shrimp on top of the paella during the last 5 minutes of cooking to warm them through.
Remove the pan from heat and let the paella rest, covered, for 5 minutes.
Sprinkle the paella with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.2 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
