Simple Chicken and Sausage Paella

Discover the vibrant flavors of Spain with this Simple Chicken and Sausage Paella—a quick and satisfying twist on the classic dish. Tender bites of chicken thighs pair with smoky slices of sausage, such as chorizo or andouille, to create a flavor-packed protein blend. This one-pan wonder comes to life with aromatic saffron, smoky paprika, and a colorful medley of vegetables, including red bell peppers and sweet peas. Simmered with short-grain rice in a rich, tomato-infused chicken broth, this paella achieves perfect creaminess and texture without the need for special equipment. Ready in under an hour, it’s an approachable recipe for weeknight dinners or casual entertaining. Serve it with fresh lemon wedges and optional parsley for a burst of brightness, and transport your taste buds to the Mediterranean coast. Perfect for paella beginners, this dish is guaranteed to impress!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 200 grams smoked sausage (e.g., chorizo or andouille)
• 3 tablespoons olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 medium red bell pepper (thinly sliced)
• 1.5 cups short-grain rice (e.g., Arborio or bomba)
• 4 cups chicken broth
• 1 cup canned diced tomatoes (with juice)
• 0.25 teaspoons saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.75 cup frozen peas
• 1 whole lemon wedges (for serving)
• 2 tablespoons chopped fresh parsley (optional for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and slice the sausage into thin rounds.

Step 2

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

Step 3

Add the chicken pieces to the pan and brown them on all sides, about 5 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the sausage slices and cook until lightly browned, about 3 minutes. Remove the sausage and set aside with the chicken.

Step 5

Add the remaining 1 tablespoon of olive oil to the pan. Stir in the chopped onion and cook until softened, about 3-4 minutes.

Step 6

Add the minced garlic and sliced red bell pepper, cooking for an additional 2 minutes until fragrant.

Step 7

Stir in the rice, ensuring it is evenly coated with the oil and vegetables, and toast it for 1-2 minutes.

Step 8

Pour in the chicken broth, diced tomatoes (with juice), saffron threads, smoked paprika, salt, and black pepper. Stir well to combine.

Step 9

Return the chicken and sausage to the pan, nestling them into the rice mixture. Reduce the heat to medium-low and simmer, uncovered, for about 15 minutes.

Step 10

Stir occasionally, ensuring the rice does not stick to the bottom of the pan. After 15 minutes, add the frozen peas and gently stir them into the paella.

Step 11

Continue cooking for another 5-10 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 12

Remove the pan from heat, cover it with a lid or aluminum foil, and let the paella rest for 5 minutes.

Step 13

Serve the paella with fresh lemon wedges and garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2688.2g)

Amount per serving	% Daily Value*
Calories	2546.5

Total Fat 138.6g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 553.6mg	0%
Sodium 6839.1mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 21.1g	0%
Total Sugars 34.7g
Protein 166.0g	0%

Vitamin D 0IU	0%
Calcium 402.5mg	0%
Iron 15.4mg	0%
Potassium 4020.2mg	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: 49.3%

Protein: 26.2%

Carbs: 24.5%