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1
Sprinkle cut-up sausage and chicken with salt and pepper and half the paprika and garlic.
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2
Allow to marinate on countertop for 30 minutes while youre gathering the rest of the ingredients and doing the prep work.
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3
Heat the chicken broth to a simmer and add saffron.
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4
Keep warm on stove.
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5
If you dont have a paella pan, use a 12-inch skillet at least 3 1/2 inches deep; this recipe will fill that size skillet.
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6
Using 3 Tablespoons of the olive oil, saute the sausage and chicken until browned.
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7
Add the beans, and if fresh, the artichoke hearts, and saute until they begin to brown (if using canned artichoke hearts, well add them later).
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8
Push veggies and meat to the outside of the pan and pour remaining olive oil in the center.
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9
Add the remaining garlic and paprika and the tomatoes and cook until tomatoes begin to break down.
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10
Then stir in the veggies and meat.
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11
Add rice and stir to coat well with mixture in pan.
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12
Add about four cups of the simmering chicken stock, and turn heat to low.
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13
Simmer, uncovered, for about 15 minutes, until liquid is just above the level of the rice.
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14
At that point, move it to a 425-degree oven for 15 minutes, adding the remaining broth if it begins to look dry.
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15
Remove from oven and cover pan.
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16
Allow paella to sit, covered, for at least 30 minutes to let rice finish steaming.
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17
I served it with a plate of caprese salads and a dish of mixed olives and the kids inhaled it.
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18
Its labor intensive, but worth it!
