Mixed Sausage Paella
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups chicken stock
- ½teaspoon saffron threads
- 3tablespoons extra-virgin olive oil
- 6ounces chorizo, sliced
- 6ounces merguez (lamb sausage), sliced
- 6ounces garlic sausage, sliced
- 1large onion, finely chopped
- ½cup red bell pepper, finely chopped
- 3cloves garlic, minced
- 1teaspoon Spanish smoked paprika
- 1½cups Spanish short-grain rice
- ½cup tomato purée, fresh or canned
- Salt
- Freshly ground black pepper
- ½tablespoon chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)
566 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 21 grams protein; 912 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
- Step 2
Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
- Step 3
Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.
Private Notes
Comments
Love this recipe. I've made in places where I couldn't get the merguez sausage so doubled the chorizo. Last night I used two different brands of chorizo and bone in chicken thighs. My guests demanded left overs to take home for lunch. I also prefer to use a can of drained chopped tomatoes rather than the puree.
The only problem I see with this preparation is adding all of the stock at once to the pan. If using a shallow paella pan there will not be enough volume for all 4 cups. You will need to add a little stock at a time until the rice is cooked. Each paella rice is a little different also. Some take 25 minutes and others require 30-35 minutes in my experience. Otherwise perfect recipe!
What's the point of parchment?
The dish was amazingly flavorful with relatively low effort. We’ve enjoyed paella in Valencia and Seville, and this captured the authentic taste. Everyone raved! I used Bomba Spanish rice ( traditional), and substituted 3 boneless chicken thighs ( sliced) for the merguez sausage. I waited to add most of the sautéed meat until the last 10 minutes of cooking as there was not sufficient room in my 12 inch paella pan. Highly, highly recommend!
Lots of work but the Sauce was amazing! Made with half & half- I think heavy cream would be too much. Unfortunately, I marinated the leftover Turkey for 24 hours and it was too long; the turkey was so tender it fell apart into the sauce. I’ll just stick to 4 - 8 hours of marinating next time. Highly recommend!
Very happy with this. I suspect you can get away with a lot of variation. We used mild Italian, merguez and chorizo from our local butcher/delis. Some packet Spanish rice, which turned out to be only one cup. Used a single chicken stock cube, but I think with all the sausage juices it turned out fine. Didn't bother to strain the stock - are you really going to notice half a teaspoon of saffron in the dish? Used a carbon steel skillet for the bulk of the cooking which held just about the (eyeballed) 4 cups, bubbled away without a lid and bang on 25 minutes it was done. In the end, a cup of rice felt like a good amount for 4 portions. No extra liquid, crispy fond, delicious. Would absolutely make this again.