Chicken Sausage And Seafood Paella Recipe

Name: Chicken Sausage And Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups low sodium chicken broth; 1 cup dry white wine; 1 tablespoon olive oil; 1 teaspoon saffron threads; 4 garlic cloves, minced; 1 medium yellow onion, chopped; 1 red bell pepper, sliced thin; 1 green bell pepper, sliced thin; 4 links chicken sausage, casings removed; 10 ounces can diced tomatoes and green chiles; 3 tablespoons tomato paste; 1.5 cups uncooked short grain brown rice; 1 teaspoon sweet paprika; 1/4 teaspoon black pepper; 1/2 teaspoon crushed red pepper; 2 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt; 1.5 pounds peeled and deviened shrimp; 1 pound bay scallops

Servings: persons

5 cups low sodium chicken broth
1 cup dry white wine
1 tablespoon olive oil
1 teaspoon saffron threads
4 garlic cloves, minced
1 medium yellow onion, chopped
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
4 links chicken sausage, casings removed
10 ounces can diced tomatoes and green chiles
3 tablespoons tomato paste
1.5 cups uncooked short grain brown rice
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1.5 pounds peeled and deviened shrimp
1 pound bay scallops

1
To prepare broth, combine broth and wine in a medium sized saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
2
Heat oil in large skillet over medium high heat. Add chicken sausage, breaking apart with a wooden spoon or rubber spatula.
3
Add garlic, saffron threads, onion and bell pepper to pan, and continue to saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 6 minutes or until vegetables are soft and sausage is browned.
4
Add rice, tomatoes and tomato paste and blend well, cook 5 minutes, stirring constantly.
5
Stir in broth slowly, stirring to incorporate. Bring to a low boil, and cook 10 minutes, stirring frequently.
6
Cover and cook for 20-25 minutes, stirring frequently, until rice is tender.
7
Add shimp and scallops to pan, gently stirring into rice mixture. Cook 5-7 minutes until seafood is cooked through. Sprinkle with lemon juice.

1305

kcal

Calories

Fat

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 cups low sodium chicken broth, 1 cup dry white wine, 1 tablespoon olive oil, 1 teaspoon saffron threads, and more.

Yes, Chicken Sausage And Seafood Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Sausage And Seafood Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions