Autumn Paella with Chicken, Sausage, Shrimp, and Olives

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cateory: seasonal

Autumn Paella with Chicken, Sausage, Shrimp, and Olives

Reviews: 198

Ingredients:

1 quart (4 cups) chicken broth
1⁄4 teaspoon salt
1⁄4 teaspoon saffron threads
3 tablespoons olive oil
3⁄4 pound sweet or hot Italian sausage, cut into 2-inch pieces
3 pounds chicken thighs (see Note)
1 large yellow onion, chopped
1 medium green bell pepper, cored, seeded, and thinly sliced
13⁄4 cups canned diced tomatoes
1⁄2 cup dry sherry, dry vermouth, or dry white wine
1 tablespoon smoked paprika
2 teaspoons stemmed thyme or 1 teaspoon dried thyme
21⁄2 cups Arborio or Valencia rice
1⁄4 pound medium shrimp (about 30 per pound), peeled and deveined
1⁄2 cup halved pitted green olives

How to make
Autumn Paella with Chicken, Sausage, Shrimp, and Olives

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.

Note: You can use skin-on or skinless thighs. If you choose the lower-fat, skinless version, brown them in step 2 only about 5 minutes, turning once.

Makes 8 servings

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Autumn Paella with Chicken, Sausage, Shrimp, and Olives