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1
In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
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2
Cover, decrease heat to very low, and keep warm without simmering.
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3
Heat a 14-inch paella pan over medium heat.
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4
Swirl in the olive oil; then add the sausage.
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5
Cook until browned, turning occasionally, about 8 minutes.
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6
Transfer sausage to a large plate.
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7
Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
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8
Position oven rack in the center of oven and preheat oven the 375u00b0.
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9
Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
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10
Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
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11
Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
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12
Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
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13
Pour in the warmed broth mixture; bring to a full simmer.
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14
Decrease heat and simmer, uncovered, for 10 minutes.
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15
Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
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16
Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
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17
Sprinkle the olives over the dish.
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18
Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
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19
Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
