This is a great dish to make for company. The yellow color from the saffron is really beautiful. This recipe comes from Inspired Chef. Paella is a regional Spanish dish. This version uses shrimp, chicken and spicy sausage. Use real saffron, the color and taste are truly worth the cost.
Paella Del Sol
1/4 olive oil
4 boneless, chicken thighs, each cut in quarters
4 smoked sausages, sliced (I use a spicy andouille type)
1 pound shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 small onion, chopped
1 1/2 cups chopped tomatoes, drained
6 cups chicken stock
1 tsp fresh chopped rosemary
1 tsp sweet paprika(optional)
1/4 gram saffron threads
3 cups paella rice
1/2 lb green beans cut in 2″lengths or 1 cup baby peas
Heat the olive oil in a large paella pan or saute pan. Brown the chicken thighs and the sausages, and set aside. In the juices remaining, saute the garlic and onion until lightly browned. Return the chicken and sausage to the pan, add the rosemary, paprika, saffron, and the rice. Saute until the rice is well coated. Add 1 cup of the chicken stock to deglaze the pan.
Add the remaining chicken stock. Cook for several minutes over high heat, then reduce the heat. When most of the liquid has been absorbed, stir in the shrimp and green beans and cook gently until the rice is tender, but still firm, about 20 additional minutes. Allow to stand for 5 minutes before serving. Serve with garlic bread if desired.