Autumn Paella with Chicken, Sausage, Shrimp, and Olives
Instructions:
- Heat the broth, salt, and saffron over medium heat until steaming; do not boil. Cover, reduce the heat to very low, and keep warm without simmering.
- Heat a 14-inch paella pan or cast-iron skillet over medium heat. Swirl in the olive oil, then add the sausage. Cook until browned, turning occasionally, about 8 minutes. Transfer to a large plate.
- Add the chicken thighs; cook, turning a couple of times, until browned, about 8 minutes. Transfer to the plate as well.
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Meanwhile, pour off all but 2 tablespoons fat from the pan. Add the onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
- Pour in the tomatoes and the sherry, vermouth, or wine. Stir in the smoked paprika and thyme; bring to a simmer. Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
- Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
- Pour in the warmed broth mixture and bring to a full simmer. Reduce the heat somewhat and simmer, uncovered, for 10 minutes.
- Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
- Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce. Sprinkle the olives over the dish.
- Place in the oven and bake until an instantread meat thermometer inserted into one of the chicken thighs without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation), 15 to 20 minutes. Transfer to a wire rack, cover tightly with aluminum foil, and set aside at room temperature for 10 minutes before serving.