Simple Chicken and Sausage Paella
Discover the vibrant flavors of Spain with this Simple Chicken and Sausage Paella—a quick and satisfying twist on the classic dish. Tender bites of chicken thighs pair with smoky slices of sausage, such as chorizo or andouille, to create a flavor-packed protein blend. This one-pan wonder comes to life with aromatic saffron, smoky paprika, and a colorful medley of vegetables, including red bell peppers and sweet peas. Simmered with short-grain rice in a rich, tomato-infused chicken broth, this paella achieves perfect creaminess and texture without the need for special equipment. Ready in under an hour, it’s an approachable recipe for weeknight dinners or casual entertaining. Serve it with fresh lemon wedges and optional parsley for a burst of brightness, and transport your taste buds to the Mediterranean coast. Perfect for paella beginners, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 200 grams smoked sausage (e.g., chorizo or andouille)
- 3 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (thinly sliced)
- 1.5 cups short-grain rice (e.g., Arborio or bomba)
- 4 cups chicken broth
- 1 cup canned diced tomatoes (with juice)
- 0.25 teaspoons saffron threads
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.75 cup frozen peas
- 1 whole lemon wedges (for serving)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the sausage into thin rounds.
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.
Add the chicken pieces to the pan and brown them on all sides, about 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the sausage slices and cook until lightly browned, about 3 minutes. Remove the sausage and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the pan. Stir in the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and sliced red bell pepper, cooking for an additional 2 minutes until fragrant.
Stir in the rice, ensuring it is evenly coated with the oil and vegetables, and toast it for 1-2 minutes.
Pour in the chicken broth, diced tomatoes (with juice), saffron threads, smoked paprika, salt, and black pepper. Stir well to combine.
Return the chicken and sausage to the pan, nestling them into the rice mixture. Reduce the heat to medium-low and simmer, uncovered, for about 15 minutes.
Stir occasionally, ensuring the rice does not stick to the bottom of the pan. After 15 minutes, add the frozen peas and gently stir them into the paella.
Continue cooking for another 5-10 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the pan from heat, cover it with a lid or aluminum foil, and let the paella rest for 5 minutes.
Serve the paella with fresh lemon wedges and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 952 mg | 20% | |
*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.
