Paella for Those Who Don't Like Seafood

Experience the vibrant flavors of Spain with "Paella for Those Who Don't Like Seafood," a savory spin on the classic dish that skips the shellfish without sacrificing its signature richness. This comforting recipe features tender chicken thighs, smoky sausage, and aromatic Spanish spices like smoked paprika and turmeric, all simmered with short-grain rice in a flavorful mix of chicken stock and tomatoes. Colorful bell peppers, peas, and a crispy socarrat crust take this paella to the next level, while a garnish of fresh parsley and zesty lemon wedges adds the perfect finishing touch. Ready in just an hour, this seafood-free paella is an ideal one-pan meal for weeknight dinners or casual entertaining. Whether you're new to paella or simply seeking a meat-focused alternative, this recipe delivers bold, satisfying flavors in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 250 grams smoked sausage (e.g., chorizo or kielbasa)
• 3 tablespoons olive oil
• 1 large yellow onion (chopped)
• 1 large red bell pepper (sliced into strips)
• 1 large green bell pepper (sliced into strips)
• 3 garlic cloves (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper (optional, for spice)
• 1.5 cups short-grain rice (e.g., Arborio or Bomba)
• 4 cups chicken stock
• 1 cup canned diced tomatoes (drained)
• 1 cup frozen peas
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1 lemon (cut into wedges, for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, shallow skillet or paella pan over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and black pepper, then add them to the pan. Cook until golden brown on both sides (about 4 minutes per side), then remove and set aside.

Step 3

Add the smoked sausage slices to the same pan and cook until lightly browned. Remove and set aside with the chicken.

Step 4

Add the remaining 1 tablespoon of olive oil to the pan, then sauté the onions, red bell pepper, and green bell pepper until softened (about 5 minutes).

Step 5

Stir in the minced garlic, smoked paprika, ground turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Step 6

Add the rice to the pan and stir to coat it in the oil and spices.

Step 7

Pour in the chicken stock and diced tomatoes, then stir lightly to distribute everything evenly. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 8

Nestle the chicken thighs and sausage back into the pan, ensuring they are partially submerged in the liquid.

Step 9

Reduce the heat to low and let the mixture simmer uncovered for about 25 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid stirring to allow the rice to develop a crispy bottom layer (socarrat).

Step 10

During the last 5 minutes of cooking, sprinkle the frozen peas over the paella and allow them to steam on top.

Step 11

Remove the pan from heat and cover it with a clean kitchen towel. Let the paella rest for 5 minutes to allow the flavors to meld.

Step 12

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(3116.7g)

Amount per serving	% Daily Value*
Calories	3012.5

Total Fat 165.0g	0%
Saturated Fat 42.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 638.8mg	0%
Sodium 5221.4mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 35.4g
Protein 207.9g	0%

Vitamin D 0IU	0%
Calcium 378.7mg	0%
Iron 20.1mg	0%
Potassium 3043.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 28.1%

Carbs: 21.6%