Paella a L Americaine
Experience a delightful fusion of flavors with Paella à l'Américaine, a creative twist on the Spanish classic that combines bold spices, succulent proteins, and vibrant vegetables. This one-pan dish features tender chicken thighs, smoky Italian sausage, juicy shrimp, and plump peas nestled in a bed of perfectly seasoned white rice simmered with rich chicken stock and tomatoes. Infused with the warmth of smoked paprika and the zing of garlic, each bite bursts with hearty, satisfying goodness. Ideal for family dinners or celebrations, this paella is both a feast for the eyes and the palate, garnished with fresh parsley and served with zesty lemon wedges. Ready in just one hour, it’s a show-stopping meal that brings a taste of coastal Spain to your table with an American flair.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces chicken thighs
- 1 teaspoon smoked paprika
- 3 links Italian sausage
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4 pieces garlic cloves, minced
- 2 cups white rice
- 4 cups chicken stock
- 1 can (14.5 oz) canned diced tomatoes
- 1 cup frozen peas
- 1 pound large shrimp, peeled and deveined
- 0.25 cup fresh parsley, chopped
- 4 pieces lemon wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large, wide skillet or paella pan, heat the olive oil over medium-high heat.
Season the chicken thighs with salt, pepper, and smoked paprika. Sear the chicken in the hot oil until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Add the Italian sausage to the pan and cook until browned, breaking it into small chunks with a wooden spoon. Remove and set aside with the chicken.
Lower the heat to medium and add the diced onion and red bell pepper to the pan. Sauté until softened, about 5 minutes.
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 oil and vegetables. Toast the rice for 2-3 minutes.
Pour in the chicken stock and canned diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
Nestle the chicken thighs and sausage back into the pan, ensuring they are partially submerged in the liquid. Lower the heat to medium-low and cover the pan. Cook for 20 minutes, stirring occasionally.
After 20 minutes, add the frozen peas and shrimp to the pan. Arrange the shrimp on top of the rice. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked and the liquid is absorbed.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped parsley over the paella before serving. Serve with lemon wedges for a bright, citrusy touch.
Nutrition Facts
Calories |
4039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 1695 mg | 565% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 44.1 g | ||
| Protein | 385.2 g | 770% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 915 mg | 70% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5928 mg | 126% | |
*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.
