Autumn Paella With Chicken, Sausage, Shrimp, and Olives

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READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
  • Cover, decrease heat to very low, and keep warm without simmering.
  • Heat a 14-inch paella pan over medium heat.
  • Swirl in the olive oil; then add the sausage.
  • Cook until browned, turning occasionally, about 8 minutes.
  • Transfer sausage to a large plate.
  • Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
  • Position oven rack in the center of oven and preheat oven the 375°.
  • Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
  • Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
  • Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
  • Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
  • Pour in the warmed broth mixture; bring to a full simmer.
  • Decrease heat and simmer, uncovered, for 10 minutes.
  • Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
  • Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
  • Sprinkle the olives over the dish.
  • Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
  • Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
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