Mixed Chicken Sausage Paella

The dish is actually included in our New Year's Eve menu but I had to set it aside because we just have so much food. I felt that with all the meat dishes we prepared, it is a little bit too much. I planned on making it last Thursday for my girlfriends at work but I got so busy during the evening and just couldn't. Anyway, today is perfect because I'm on cooking/baking mode.

I chose three types of chicken sausages instead of the usual seafood paella because I haven't done an all-meat paella. The procedure is pretty much the same but here's the recipe anyway.


Mixed Chicken Sausage Paella

Ingredients:

4 cups chicken stock
1/2 teaspoon saffron threads
3 rounds extra virgin olive oil
3 pcs Trader Joe's garlic herb sausage, sliced
3 pcs Trader Joe's chicken andouille sausage, sliced
1 Hillshire Farms smoked chicken sausage,sliced
1 large onion, finely chopped
1/2 cup red bell pepper, chopped
3 cloves garlic, minced
2 tsp Spanish smoked paprika (I used smoked Hungarian paprika)
4 cups Calasparra rice or CalRose rice
1/2 cup diced tomato fresh or canned
freshly ground black pepper
1/2 tablespoon chopped flat-leaf parsley.

1. Heat stock in a saucepan. Add saffron and set aside.
2. Heat oil in a 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Scoop out and set aside.
3. Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice followed by diced tomato.
4. Add chicken stock and stir once to let it seep through the bottom of the pan. 5. Allow to cook uncovered occasionally shaking the pan for about 25 minutes.
6. Add the sausages and put the lid on or cover with aluminum foil. Turn the heat low and just let it cook some more or until rice is puffed and tender. Add the green peas and flat leaf parsley last.
7. Serve with crusty bits on top and lemon wedge (optional)