Paella Recipe -
Paella Recipe


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"Sausage, chicken, shrimp and rice dish!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  2. Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  3. Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2007

What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. For this reason I eliminated the oregano and tumeric and used 1/16th teaspoon saffron. Its pricey, but you have to use only a wee bit to really enhance all the flavors of this wonderful dish. I also cut the broth to 3 cups and used 1/2c white wine, 1 pound shrimp not 2; 4 ounces of chorizo not 8 of italian sausage. Use peas instead of green peppers and you will have an authentic Paella. This is good...authentic is the best.Thanks Amy.

Most Helpful Critical Review
Apr 30, 2007

This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron.

Jun 29, 2003

Took this to my company potluck and everyone loved this. One quick note though, this recipe makes a HUGE amount of food. When I make it for my family, I only make a half recipe and we still have enough to feed 6-7 people.

Aug 01, 2006

This is one of my favorite recipes from this site - absolutely delicious! The only change I make is to substitute sea scallops (added 5 minutes before the shrimp) for the hot sausage (too spicy for my taste). Also, I use already flavored saffron rice instead of white and omit the tumeric. I made this Christmas Eve for my parents and grandmother and everyone loved it! Thanks for a great recipe.

Jul 23, 2003

We loved this recipe...very unique blend of tastes! This is a refreshing combination and my daughter of 5 cleaned her bowl. I omitted the turmeric and on the second time I made this, due to lack of hot Italian sausage available, I just used mild sausage and it did not compromise the taste. Thanks Amy for this great recipe. Will make again and again!!

Jul 02, 2006

This is the best recipe! I got this recipe over 2 years ago from, and I make it all the time. This one is a keeper! Also, please cook the rice separately and you won't have to wait for it to get done. When the rice is done, you pour back into the pot when the rest of the meal is done. Mix it together.

Jan 20, 2007

Perfect paella, in my humble opinion. I too used chorizo and once the shrimp was in, we placed little neck clams on top and covered the pot until they steamed open. My gang and company couldn't get enough. Thanks so much Amy!

Dec 29, 2003

Good eats! The sausage is a little easier to cut if you cook it through a bit first. Also, use scissors to cut the is much easier than using a knife because the sausages are hard to cut without making a mess. Also, punch holes in the sausages so the juices run more.


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  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 230 mg
  • 77%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 56.1 g
  • 112%
  • Sodium
  • 1730 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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