Big Sky Paella

Recipe by ellrgee
READY IN: 1hr 15mins
SERVES: 8-10


  • 1
    white onion, medium dice
  • 1
    red bell pepper, medium dice
  • 2 -3
    sausage links, cut across into bite size rounds (chorizo or spicy Louisiana style)
  • 1
    (8 ounce) package chicken tenders, cut across into bite size pieces
  • 15 -20
    medium shrimp, cleaned, uncooked (fresh or thawed)
  • 3
    green onions, white and tender green parts, sliced across
  • 1
    cup frozen peas, steamed in micro for three minutes then drained
  • 1
    (32 ounce) box chicken stock
  • 1
    tablespoon saffron
  • 2 -3
    garlic cloves, chopped
  • 2
    teaspoons red pepper flakes (or to taste)
  • 1
    tablespoon paprika
  • 1 -3
    tablespoon olive oil
  • 1 -2
    teaspoon salt and pepper (or to taste)
  • 1
    lemon, cut into wedges


  • In a medium pot, simmer chicken stock w/ bay leaf and saffron.
  • Season chicken tenders w/ paprika, S&P.
  • In paella pan or 15” skillet, on med-high, heat 1.5 TBSP olive oil and sauté chicken tenders until browned on both sides. Remove from pan and set aside in large bowl.
  • Add sausage to skillet and brown on both sides. Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan.
  • Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary).
  • Add rice and toast 3-4 minute.
  • Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute.
  • Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes.
  • Remove from heat, garnish w/ green onions.
  • Serve w/ lemon wedges and Enjoy!