Paella with Chicken and Sausage Recipe

Name: Paella with Chicken and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 pounds chicken meat, dark and light, on the bone with the skin intact, cut through the bone into smaller segments of breast and thigh meat; Fine sea salt; Freshly ground black pepper; 1 pound fresh, Spanish-style chorizo sausage, cut crosswise into coin-size rounds; 1 onion, diced (about 1/2 cup); 1/4 teaspoon saffron threads, soaked in 1/4 cup hot water for 10 minutes; 1 cup Valencia or other Spanish rice, picked over; 2 1/2 cups homemade chicken stock or low-sodium, store-bought chicken broth; 1/2 cup fresh green peas or defrosted frozen peas

Servings: persons

1/4 cup olive oil
2 pounds chicken meat, dark and light, on the bone with the skin intact, cut through the bone into smaller segments of breast and thigh meat
Fine sea salt
Freshly ground black pepper
1 pound fresh, Spanish-style chorizo sausage, cut crosswise into coin-size rounds
1 onion, diced (about 1/2 cup)
1/4 teaspoon saffron threads, soaked in 1/4 cup hot water for 10 minutes
1 cup Valencia or other Spanish rice, picked over
2 1/2 cups homemade chicken stock or low-sodium, store-bought chicken broth
1/2 cup fresh green peas or defrosted frozen peas

1
Preheat the oven to 350F.
2
Set the paella pan over medium heat.
3
Pour in 2 tablespoons of the oil and let it get nice and hot.
4
Season the chicken with salt and pepper, add it to the pan, and brown it all over; about 8 minutes.
5
Transfer the chicken to a platter and set aside.
6
Add the remaining 2 tablespoons oil to the pan.
7
Add the sausage slices to the pan and brown them for 3 to 4 minutes.
8
Add the onion and cook until softened, about 4 minutes.
9
Return the chicken to the pan.
10
Add the soaked saffron threads with their liquid, the rice, and broth, stir, and bring to a boil over high heat.
11
Lower the heat and let simmer over low heat for 5 minutes.
12
Transfer the pan to the oven and bake for 20 minutes.
13
Remove the pan from the oven.
14
Stir in the peas, return the pan to the oven, and cook for 2 more minutes.
15
Serve the paella from its pan or a festive serving dish or bowl.
16
Present it with a large spoon so people can take the heaps theyll want.

955

kcal

Calories

Fat

Carbs

122

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 10 ingredients. The key ingredients include: 1/4 cup olive oil, 2 pounds chicken meat, dark and light, on the bone with the skin intact, cut through the bone into smaller segments of breast and thigh meat, Fine sea salt, Freshly ground black pepper, and more.

Yes, Paella with Chicken and Sausage 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.

That's it — enjoy your meal!

Paella with Chicken and Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions