Poor Man's Paella Recipe

Name: Poor Man's Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large plum tomato, cored and quartered; 1 small yellow onion, roughly chopped; 1 large red bell pepper, halved, seeded, and roughly chopped; 2 garlic cloves, roughly chopped; 4 chicken drumsticks; 1 1/2 teaspoons kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon vegetable oil; 1/4 pound spicy Italian sausage, sliced into 1/2-inch pieces; 1/4 pound medium shrimp (26-30 per pound), peeled and deveined; Zest and juice of 1 lemon; 1/2 teaspoon sweet paprika; 1/4 teaspoon ground turmeric; 2 cups short-grain white rice; 2 cups chicken broth; 2 cups water; 1/2 pound fresh clams or mussels

Servings: persons

1 large plum tomato, cored and quartered
1 small yellow onion, roughly chopped
1 large red bell pepper, halved, seeded, and roughly chopped
2 garlic cloves, roughly chopped
4 chicken drumsticks
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 pound spicy Italian sausage, sliced into 1/2-inch pieces
1/4 pound medium shrimp (26-30 per pound), peeled and deveined
Zest and juice of 1 lemon
1/2 teaspoon sweet paprika
1/4 teaspoon ground turmeric
2 cups short-grain white rice
2 cups chicken broth
2 cups water
1/2 pound fresh clams or mussels

1
1.
2
Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
3
2.
4
Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper.
5
Heat the oil in a large skillet over low heat.
6
Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes.
7
Use a slotted spoon to transfer the chicken and sausage to a plate and set aside.
8
Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes.
9
Quickly transfer them to the plate with the meat.
10
3.
11
Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes.
12
Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice.
13
Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan.
14
Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low.
15
Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice.
16
Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
17
4.
18
Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish.
19
Pour the lemon juice over the top and cover.
20
Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes.
21
Serve.

853

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1 large plum tomato, cored and quartered, 1 small yellow onion, roughly chopped, 1 large red bell pepper, halved, seeded, and roughly chopped, 2 garlic cloves, roughly chopped, and more.

Yes, Poor Man's 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!

Poor Man's Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions