Chicken and Sausage Paella

A simple one pan meal that is so flavorful and has just right kick.

If you love Paella, this is an easy version that is great for a family weeknight 

and special enough to serve your guests.

You can add seafood or whatever protein you like - it all works!

This recipe was inspired by Jamie Oliver's Chicken & Chorizo Paella.

1 lb. Italian Sausage links, cut into 1-2 inch pieces

3 Skinless Chicken Thighs, cut into 1-2 inch pieces

(Optional: 1 lb. Shrimp, peeled and deveined)
2 cloves garlic, minced

1 large Onion, chopped
1 large Carrot, chopped
1 tsp Smoked Paprika
2 Tbsp Olive Oil

1 Red Bell Pepper, seeded and chopped
1 Tbsp Tomato Paste

1 Tbsp Sriracha
1 Tbsp Dried Parsley (or fresh)

1 1/2 cups Brown Rice (Uncle Ben's)

3 cups Chicken Stock

1/2 cup frozen Peas
Lemon wedges for serving

In a large skillet, sauté the sausage, chicken, onion, carrot and paprika in the olive oil for about 10 minutes or until the onions are tender.

Add the bell pepper and cook for another 5 minutes.

Stir in the tomato paste, Sriracha and brown rice.

I like to use Uncle Ben's brown rice because the texture remains somewhat firm and results in a drier paella. Other brown rices will be more moist 

- which is fine if that is what you prefer.

Continue to stir for several minutes to allow the flavors to coat the rice.

If you aren't familiar with Sriracha this is a great way to start using it.

It is a Thai chili sauce that is slightly sweet and tangy.

I love using it in many recipes to add not only heat, 

but also the acidic flavor that it delivers.

I buy mine from Trader Joe's, but it can be found in the Asian section of most grocery stores.

Stir in the chicken stock.

Then add the dried parsley and bring to a boil.  Reduce heat to low and cover for 15 minutes.

Remove the lid and stir in the peas and the shrimp if you choose.

Continue to stir and cook until the water is absorbed and the shrimp are done.

Serve with lemon wedges to squeeze over.
Serves 6-8.