"This is a semi-traditional paella, but with a twist, using Al Fresco® all natural chicken sausage. Wonderfully healthy with a lovely aroma and fresh flavor - oh, so elegant! This impressive dish takes some prep, but it's worth the effort!"
1. In a medium-sized glass bowl, mix 2 tablespoons olive oil, the paprika and oregano. Add the chicken, stirring to coat well. Cover and refrigerate.
2. Crush the saffron threads in a small bowl and infuse it in a teaspoon or so of warm water for a few minutes. Meanwhile, heat 2 tablespoons olive oil over medium heat in a paella pan or large skillet. Add garlic, red pepper flakes and rice. Cook for 3-4 minutes, sitrring to coat the rice, until the rice is very slightly browned. Stir in the chicken stock saffron infusion and bay leaf. Bring to a slow boil, reduce heat, cover and cook 10 minutes. Add the canned diced tomatoes and cook for another 10 minutes, until the rice is cooked and has absorbed the liquid.
Meanwhile, heat the last 2 tablespoons of olive oil in a large skillet over medium heat, stir in the onion and marinated chicken. Cook until the chicken is no longer pink, about 5 minutes. Add bell pepper and sausage, stir and cook about 5 minutes, until heated through. Add the shrimp and stir, making sure the shrimp is fully cooked and pink.
Spoon the rice mixture onto a serving dish; top with the meat/shrimp mixture.