BLOGS Chicken And Sausage Paella

Rice doesn’t just belong “under” certain recipes, it’s also great mixed in with dishes like Paella.  There are lots of different versions/recipes for Paella but so far this one is my favorite to make.  Hearty, low in cost and of course low in fat.  Some people have told me they shy away from making Paella because they don’t have the proper pan – no worries, a very large frying pan or you can use what I do and that is my wok (which works great).  I”m also showing you a pic of a Paella that my friend made and instead of chicken and sausage she put in shrimp, clams and mussels, which is another awesome way to eat Paella.       Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Chicken And Sausage Paella

1/2 lb. spicy sausage (turkey or chicken brats) cut crosswise into 1/2 in slices

1/2 lb. skinless chicken breast halves cut into 1/2 ” strips

1/2 teaspoon pepper

3 teaspoons olive oil – divided

1 small onion diced

3 cloves garlic, minced

1 red or green pepper cut into 1′ pieces

1 tomato chopped

1 14 oz. can chicken broth

1 cup uncooked Arbario rice

1 bay leaf

1/2 teaspoon ground turmeric or 3 threads saffron crumbled

1 cup frozen peas

In an oven proof skillet place sausage pieces  and saute’ until they are heated.  Remove the pieces from the skillet and place in another bowl.  Sprinkle the chicken pieces with some of the pepper.  In the same skillet, heat 2 tsp. of the olive oil and place chicken pieces in to cook until they are almost done.  Remove and place in bowl with sausage.  with remaining oil add the onion and garlic., cook 3-5 minutes. Add pepper and tomato, cook for 1 more minute.  Add the broth and rice along with 1/3 cup of water, bay leaf and turmeric/saffron.  Bring to a boil Add the meats back to the pan, sprinkle the peas over the top, cover with lid or foil and back in a 350 degree oven until the rice is tender and all the liquid is absorbed (15-17 minutes)   Let stand for 10 minutes before serving.    Deeeelish!!!!

Paella

paella seafood


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