Moorish Paella Recipe

Name: Moorish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in skin on chicken thighs; 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage); 1/2 head of cauliflower cut into pieces; 1 teaspoon caraway, ground; 1 teaspoon smoked paprika; 1 teaspoon paprika; 1/2 teaspoon cumin; 1 tablespoon harissa; 2 cups Arborio (or other short grain) rice; 8 ounces tomato sauce; 3 cups chicken stock; 1 pinch salt, more to taste; 1 small onion, diced; 1 garlic clove, diced; 2 tablespoons extra virgin olive oil; 1/2 cup dry wine (I used a rose)

Servings: persons

4 bone-in skin on chicken thighs
4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage)
1/2 head of cauliflower cut into pieces
1 teaspoon caraway, ground
1 teaspoon smoked paprika
1 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon harissa
2 cups Arborio (or other short grain) rice
8 ounces tomato sauce
3 cups chicken stock
1 pinch salt, more to taste
1 small onion, diced
1 garlic clove, diced
2 tablespoons extra virgin olive oil
1/2 cup dry wine (I used a rose)

1
In the morning place the chicken thighs in a plastic bag or bowl with a generous amount of salt to brine in fridge all day or at least 1 hour. Mix ground spices together in bowl with pinch of salt.
2
Cut sausage into discs and brown on each side in pan. You can leave them in links to brown as well, I prefer to cut them before cooking. Remove sausage onto paper towel lined plate and let cool. Leave fat in pan. Turn off heat if you need a few minutes to prepare next step.
3
Remove chicken from refrigerator and pat dry. Use the sausage fat and add olive oil if you need more. Over medium-high heat brown chicken skin side down for 3-5 minutes or until rich brown, turn over and brown for 2 more minutes. Remove chicken to plate with sausage.
4
Add olive oil as needed and onion to pan and cook about 3 minutes. Add dash of salt and a spoonful of the spice mixture. Add garlic and cook for 1 minute. Add cauliflower and cook for 5 minutes. Add more of the spice mixture.
5
Add wine and scrape bottom of pan for any bits. Cook for a couple of minutes. Add sausage and harissa and stir until harissa is well incorporated. Add tomato puree and cook for 5 minutes. Add more spice mixture.
6
Add rice and distribute evenly across the pan. Add chicken. Add chicken stock. Add the rest of the spice mixture and season with salt. Bring to a boil and reduce to a simmer. Cook until rice is cooked through--I find this varies depending on the stove top--20-30 minutes. You can cover the pan if it is taking too long to cook. After it is done cooking let sit off the heat for 2-4 minutes. Serve.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 bone-in skin on chicken thighs, 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage), 1/2 head of cauliflower cut into pieces, 1 teaspoon caraway, ground, and more.

Yes, Moorish Paella falls under the Meat & Poultry 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.

Moorish Paella

How did you like this recipe?

Frequently Asked Questions