Chicken, Sausage, and Red Pepper Paella

By • August 29, 2010 • 30 Comments

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Author Notes: Paella to me is the ultimate one pot meal. It also is the time of year where I am not ready for a stew but want something more substantial than the usual summer fare. Paella is a great answer. Although paella is considered Spanish I think this one is more Mediterranean. I use Italian sausages but fresh chorizo would be good, the important part is that the sausage isn't dry cured or it would just be drier in this case. I also use arborio rice, but you could use the Spanish version of this as well. - thirschfeld thirschfeld

Food52 Review: The presentation factor of this dish should not be underestimated. It arrives at the table looking like a wagon wheel of color, with the chicken, sausage and peppers serving as the thin spokes surrounded by yellow rice. The background flavor provided by the reduced wine, saffron threads, Aleppo pepper, and sautéed aromatics is subtle enough for each of remaining ingredients to have its own moment in the sun. Thirschfeld wisely advises seasoning at every step so that the abundance of rice left after the dish’s main elements have been eaten is a pleasure rather than a clean-your-plate chore. - cheese1227A&M

Serves 4-6

  • 2 bell peppers
  • 1/4 cup extra virgin olive oil
  • 2 chicken legs, seasoned with salt and pepper
  • 2 Italian sausages
  • 2 chicken thighs, seasoned with salt and pepper
  • 1 onion, julienned
  • 1 fennel bulb, tops trimmed, core removed and sliced very thinly
  • 1/4 cup garlic, peeled and thinly sliced
  • 2 bay leaves
  • 3 1/2 cups warm water
  • pinch of saffron, crumbled
  • 3 Roma tomatoes, cut in half from top to bottom, and grated, large whole of a box grater, leaving the skin behind
  • 1/4 cup dry white wine
  • 2 cups arborio rice
  • 1 1/2 teaspoon aleppo pepper
  • 1 tablespoon flat leaf parsley, minced
  • 2 tablespoons green onions, sliced into thin rings
  • kosher salt and fresh ground pepper
  1. Sometime during the day or when ever you have time, turn a gas burner to high. If you don't have a gas burner turn your oven to broil and place a rack at the highest level you can. Char the peppers, top, bottom and all on sides. The idea is to char the skin without cooking the pepper through.
  2. Place the peppers into a container with a lid. Set aside for at least 20 minutes. Crumble the saffron into the warm water.
  3. If you roasted them properly the skins will easily peel right off with out running them under water.
  4. Peel, seed and core the peppers and then julienne them into thick strips.
  5. Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 12 inch saute pan over medium high heat. Add the olive oil and once it is hot add the chicken, skin side down, and then the sausages. Brown them thoroughly and then remove them to a plate. You don not want them to cook all the way through. They will finish cooking in the oven you just want to brown them.
  6. Turn the heat to medium and add the onion and fennel. Season them with healthy pinch of salt and pepper. Cook until they start to soften. Add the garlic, aleppo pepper and bay leaves, once fragrant add the white wine and grated tomatoes and cook for a minute or two letting the alcohol burn off. Add the saffron water and rice. Season again with a healthy pinch salt and pepper. Shake the pan to level out the rice. Place the chicken into the pan and arrange the red peppers around the chicken.
  7. Bring to a boil, place the pan into the oven and set the timer for 15 minutes. Cut the sausages in half. Once the timer goes off add the sausages and place the pan back into the oven. Set the timer for 10 minutes.
  8. Once the timer goes off remove the pan from the oven and place a clean towel over the top. Let the dish rest for five minutes, remove the towel and garnish with parsley and green onions, then serve.

Tags: bay leaf, chicken, Fennel, garlic, red peppers, rice, saffron, sausage, tomatoes

Comments (30) Questions (4)

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Stringio

about 1 year ago Mary Hiland

Recipe I must make soon.

Stringio

over 1 year ago Lilismom

It's in the oven as I type. It smells divine. Will report back later!

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about 2 years ago spiralgal

I made this dish tonight with a few additions/changes and it came out wonderfully. I substituted par cooked short grain brown rice for the arborio, used a chipotle pepper since that is what I had and added artichoke hearts, andouille sausage and kalamata olives. I served it with fresh lemon wedges for squeezing on the dish. For dessert, shortbread and lemon sorbet with fresh mint. All in all, a great success...thanks!

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over 2 years ago Brenzo

Made it for supper last night using the paella pan I was gifted for Christmas.
It was excellent, definitely the best paella I have ever made. It brought us back to Spain!
Made a few changes : used chicken stock rather than water, dried Chili flakes rather than Aleppo pepper (I couldn't find it at the store), added tiger prawns, and used chicken breast rather than bone in/skin on chicken. Next time, I think I'd go with a fattier piece of chicken, otherwise the changes were fantastic.
Thanks!!

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about 3 years ago Burnt Offerings

My brother is coming for dinner, and I had a couple of red peppers and a fennel bulb in the fridge that need to be used. Typed red pepper and fennel into the search and voila! This is perfect! I picked up a bag of mussels for $2 and will tuck them in around the chorizo and chicken. I have everything else on hand. Gorgeous one pot meal.

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over 3 years ago loubaby

OH oh....I made a mistake...I am speaking of a different paella recipe from this site...carry on....good recipe people....my error

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over 3 years ago loubaby

I don't understand...when reading the recipe, the picture doesn't match...and you made such a point about the presentation here....the pepers are chopped in the recipe...where are the mussels, clams etc..that the recipe states, but the picture doesn't?...I am confused....and the recipe is in disorder of ingredients used...very complicated...sounds good, but please help.

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over 3 years ago aliyaleekong

This looks heavenly!!

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over 3 years ago onetribegourmet

Your Paella looks absolutely mouthwatering! Bravo!

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over 3 years ago luvcookbooks

Meg is a trusted home cook.

beautiful all the way around, i am so fascinated to see how different everyone's takes on paella are.

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over 3 years ago dymnyno

This sound so delicious...I must have been gone when this was posted because I saw it for the first time today. I love that all the entries are so different.

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over 3 years ago TasteFood

This looks beautiful. I like your rendition of a classic paella, with a welcome touch of user-friendliness. Chicken and sausage are perfect components, and I am a huge fan of fennel. Good luck!

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over 3 years ago TiggyBee

I made this a few weeks back...it's going to be a pretty tough thing, not to mention a really tall order to top this for me! Glad to see it entered here!!

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over 3 years ago Auntie M & M

We made this last night. Everyone in the kitchen had a comment- where are the olives, why are you grating the tomatoes,doesn;t look like enough rice etc.? I said- I am following the recipe exactly. They all ate their words. Wonderful dish. Thanks.

Zester_003

over 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Hey, boss! Where are the snails, man? On the chorizo side I would recommend a semi-cured "Bilbao" style. At least that's what I use for cooking. I like your use of allepo pepper here as a substitute for the more prototypical pimenton. It works well with this. And obviously you know that you don't stir paella. If there's ever a Top Chef food52 battle I want to be on your team. We could knock out a killer paella!

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over 3 years ago thirschfeld

Love snails and love rabbit in my paella but this time I took a turn. Sort of paella meets arroz con pollo, sort of. I would be honored to be on the same team.

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over 3 years ago Indian Globetrotter

Fantastic!!! I always love the flavor of the rice but am never crazy about the seafood!!! Even from a shear aesthetic perspective, this dish rocks...so colorful..well done and I look forward to more twists on classic dishes!!

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over 3 years ago thirschfeld

thanks Indian Globetrotter

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over 3 years ago Oui, Chef

I'm not much of a shellfish guy, so I appreciate your non-seafood take on paella. Got some chorizo in the freezer that will taste awfully good in this dish.

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over 3 years ago thirschfeld

Thanks Oui, Chef. It just isn't easy to get great shellfish in Indiana.

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over 3 years ago TheWimpyVegetarian

This looks just beautiful! I love to make paella and always finish mine in the oven too. This looks like a really nice recipe.

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over 3 years ago thirschfeld

Thank you. Well as I said I wanted to make it accessible and hope I have done that. For me I just find it easy to finish it in the oven. It becomes no worry once it is off the stove top and then you can make a nice salad or drink a glass of wine.

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over 3 years ago Sagegreen

Thanks for this recipe!!!

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over 3 years ago thirschfeld

Anytime Sagegreen

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over 3 years ago lapadia

Mouthwatering picture!

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over 3 years ago thirschfeld

thanks lapadia

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over 3 years ago cheese1227

Ahh, an accessible pealla!! It's usual ingredients seem somewhat intimidating to me. I can readily get all of these ingredients and don't fear them. Why are you grating the tomatoes here? Just and easier way to arrive at small, skinless pieces without having to blanche the fruit?

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over 3 years ago thirschfeld

Thanks cheese 1227. I was wanting to make it accessible for just those reasons. Yes, I grated them because they grate to easy, you don't have peel them and you don't have to chop them.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks REALLY good, beautiful picture as well. Love the flavor combo you have going on.

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over 3 years ago thirschfeld

Thanks, aargersi