Paella

Paella

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AMLOOS 0

"Sausage, chicken, shrimp and rice dish!"

Ingredients 1 h 25 m {{adjustedServings}} servings 617 cals

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Nutrition

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  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 56.1 g
  • 112%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 1730 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  2. Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  3. Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
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Reviews 83

  1. 104 Ratings

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MAGGIE MCGUIRE
4/24/2007

What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. For this reason I eliminated the oregano and tumeric and used 1/16th teaspoon saffron. Its pricey, but you have to use only a wee bit to really enhance all the flavors of this wonderful dish. I also cut the broth to 3 cups and used 1/2c white wine, 1 pound shrimp not 2; 4 ounces of chorizo not 8 of italian sausage. Use peas instead of green peppers and you will have an authentic Paella. This is good...authentic is the best.Thanks Amy.

FYRECRACKER
4/30/2007

This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron.

FRIJONES
6/29/2003

Took this to my company potluck and everyone loved this. One quick note though, this recipe makes a HUGE amount of food. When I make it for my family, I only make a half recipe and we still have enough to feed 6-7 people.