Seville Chicken, Sausage & Olive Paella

SUBMITTED BY: Lindsay® Olives

"A delicious, traditional combination of spicy sausage and saffron-scented chicken with rice, this paella takes these flavor combinations to a new level with the addition of zesty Lindsay® Stuffed Manzanilla Olives."

RECIPE RATING:

Read Reviews (2)

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup dry white wine
1/2 teaspoon crushed saffron threads*
3/4 pound hot Italian sausage or Andouille sausage, sliced 1/4-inch thick
2 tablespoons olive oil, divided
6 small bone-in chicken thighs, skinned
Salt (optional)
1 large onion, chopped
4 cloves garlic, minced
2 cups Arborio rice
2 (13.75 ounce) cans low salt chicken broth or chicken stock
1/2 teaspoon cayenne pepper
1 large tomato, seeded and diced
1 cup frozen peas
3/4 cup Lindsay® Stuffed Manzanilla Olives, halved crosswise

DIRECTIONS

Heat oven to 400 degrees F. Combine wine and saffron threads; set aside.
Cook sausage slices in an oven-proof Dutch oven or paella pan over medium heat until browned, about 6 minutes, turning once. Transfer to a small bowl; set aside. Add 1 tablespoon olive oil to skillet. Add chicken; sprinkle with salt to taste if desired. Cook 5 minutes; turn and continue to cook 5 minutes. Transfer chicken to a large bowl; set aside.
Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook 3 minutes; stirring occasionally. Add rice; cook 1 minute, stirring constantly. Add broth, wine-saffron mixture and cayenne pepper; bring to a boil. Reduce heat; simmer uncovered 8 minutes, stirring frequently. Remove from heat; stir in tomato, peas and reserved sausage. Bury chicken under rice mixture. Cover; bake 40 minutes or until most of liquid is absorbed. Remove from oven; let stand covered 5 minutes before serving.

FOOTNOTE

* Look for small vials of saffron, an exotic Spanish spice, in the spice section of your supermarket. If it is not available, substitute 1 teaspoon turmeric.

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REVIEWS

Reviewed on jan. 21, 2006 by Lupin Pooter

A big hit with the other half and his cricket buddies. Made exactly as per recipe but had to... MORE

Reviewed on nov. 7, 2005 by Flying Chef

I used to make paella for the staff dinner about ten years ago when I cooked for a fine dining... MORE

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