Paella with chicken and sausages
Of course, ideally, for this recipe, you need to take Chorizo sausage, and cook it in a special pan. But let's start from our realities. Instead of Chorizo, in a well-known butcher's shop, I took some of the freshest kupat, which they make themselves. This may have affected the final result, but it was incredibly tasty and satisfying for us. The amount of paella that this recipe produces is enough for about 8 good servings.
Ingredients
- 350 g medium-grain paella rice, such as bomba or calasparra
- 6 chicken thighs, meat removed from the bones (about 600 g)
- sea salt and black pepper
- 250 g raw sausages (kupaty or similar are suitable), skin removed and cut into thick slices
- 3 Art. l. olive oil
- 2 red peppers, seeds removed and diced
- 6 garlic cloves, peeled and finely chopped
- 125 ml dry white wine
- 1 liter chicken broth
- a pinch of saffron strands
- ½ h. l. peppers
- 100 g green peas, frozen to thaw
- 5 medium tomatoes, skinned and seeds removed, chopped
- lemon wedges, for serving
Cooking
Step 1
Rinse the rice thoroughly, drain the water and set aside. Cut the chicken into small pieces and season with salt and pepper.
Step 2
Heat the olive oil in a large skillet - or paella pan - and brown the chicken on all sides. Transfer to a plate and set aside. Add the sausage to the skillet and cook for 2 minutes, then add the chopped peppers and garlic. Cook 3-4 minutes, stirring frequently, until the peppers begin to soften.
Step 3
Add rice and stir-fry for a few minutes. Pour in the wine and let it boil down by half. Add broth, saffron and paprika. Bring to a boil, add the chicken to the saucepan and lower the heat. Simmer at a low boil for 15 minutes, stirring occasionally.
Step 4
Pour in the peas and chopped tomatoes and keep on very low heat for another 2-3 minutes, stirring occasionally. Remove the paella from the heat and let it sit for a few minutes.
Step 5
Sprinkle with chopped parsley, if desired, and serve with lemon wedges.