Paella with Smoked Sausage

Paella with Smoked Sausage

Hot Dog Sausage Council

"Take your family to dinner in the Spanish village square with this reinvention of the century-old rice dish."
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings



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Directions

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  1. Pat chicken dry with clean paper towels. Sprinkle with salt pepper.
  2. Heat oil in paella pan or a 12 to 16-inch heavy skillet over medium-high heat. Add chicken and sausage and saute until light brown. Remove sausage and chicken from pan with slotted spoon. Discard all but 1 teaspoon pan drippings.
  3. Add onion and bell pepper to hot pan drippings and saute until tender, stirring to scrape up browned bits. Add garlic and cook until fragrant, 30-40 seconds.
  4. Stir in rice, saffron, paprika and bay leaves. Combine well, coating the rice for1-2 minutes. Stir in stock and wine, mix well.
  5. Bring to boil and immediately reduce heat. Return sausage and chicken to pan. Cover and gently simmer 22-25 minutes.
  6. stir in peas and cook 2-3 more minutes or until rice is tender and no liquid remains.

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