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Prep time
20 minutes
Total time
50 minutes
Serves 6

1 clove garlic, minced

1 tablespoon extra virgin olive oil

½ pound hot or sweet Italian sausage links

½ pound boneless, skinless chicken breast, cut into 1” pieces

1 cup rice (preferably brown rice)

1 cup chopped onion

1 ½ cups chicken broth

1 (8-ounce) can stewed tomatoes, with juice, chopped

½ teaspoon sweet paprika

⅛ to ¼ teaspoon ground red pepper

⅛ teaspoon ground saffron

½ pound medium shrimp, peeled and deveined

½ cup red bell pepper strips

½ cup green bell pepper strips

½ cup frozen green peas

  1. Heat the garlic and oil in large skillet or paellero (special paella pan) over medium-high heat. Remove the sausage meat from its casings. Add the chicken and sausage to oil and stir until browned, about 10 minutes. Spoon off all but 1 tablespoon drippings from the skillet.
  2. Add the rice and onion. Cook, stirring, until the onion is transparent and rice is lightly browned, about 5 minutes. Add the broth, tomatoes and their juice, paprika, red pepper, and saffron. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.
  3. Add the shrimp, red and green pepper strips, and peas. Cover and simmer for 10 minutes (white rice)/30 minutes (brown rice), or until rice is tender and liquid is absorbed. Serve immediately.

Anne Banville for “The Oldways Table”

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