Recipe 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."
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dry white wine
crushed saffron threads*
hot Italian sausage or Andouille sausage, sliced 1/4-inch thick
olive oil, divided
small bone-in chicken thighs, skinned
2 (13.75 ounce) cans
low salt chicken broth or chicken stock
tomato, seeded and diced
Lindsay® Stuffed Manzanilla Olives, halved crosswise
A big hit with the other half and his cricket buddies. Made exactly as per recipe but had to substitute turmeric for saffron. Also chucked in some sauteed portobello mushroom I needed to get rid of - worked very well.
I used to make paella for the staff dinner about ten years ago when I cooked for a fine dining restraunt. I had totally forgotten about it. This recipe reminded me how good, and easy, paella is. Used fresh peas and added just before finish to add a crisp freshness. Also sauteed mushrooms and onions in white wine. Delicioius. Make it. This is the most authentic paella recipe I found on here.
* Percent Daily Values are based on a 2,000 calorie diet.
Seville Chicken, Sausage & Olive Paella
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 202
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