I make no claims to be an expert in paella making, in fact I’ve only attempted to make an authentic version once, and it turned out just ok. I much prefer to put an Italian twist on my own version of paella. You see I’m not such a big fan of saffron, which so happens to be one of the star ingredients in traditional paella. It’s not that I dislike it, I just hardly ever cook with it, so it’s not really a “go to” spice for me.
So instead of flavoring my rice with saffron which by the way produces a beautiful color and unique flavor, I like to flavor my rice with a roasted red pepper puree. Not conventional, but it does taste amazing and it creates a beautiful golden red color to the rice.
In the past I’ve made and posted here on my blog, an all Vegetable Paella, a great party dish, main course or side. This time I wanted to change it up and do something different by adding a mix of Italian sausage and chicken, some red and yellow peppers and broccolini.
After you saute your onions and garlic you add in your rice with red pepper puree and then spread and flatten the rice to cover the bottom of your pan. I use a wide 14″ paella pan with a hard anodized bottom. Now have some fun and place and arrange creatively all your colorful ingredients around the pan. The last thing you do is carefully ladle warm broth on top of everything.
Paella is the perfect party dish, put it in the middle of your table and everybody digs in! I can’t wait until the snow melts because the next one I make will be out on my grill. maybe with some seafood.
- 2 chicken legs, skin on, browned
- 2 chicken thighs, skin on, browned
- 3 big pieces of Italian sausage links, browned then cut into 1 inch chunks
- 1 red and yellow pepper, cut into strips and pre-roasted (400 F. Drizzled with olive oil)
- 1 bunch of baby broccolini, pre-boiled for 5 minutes then placed in an ice bath to retain color
- 1½ cups of rice, a short grain like carnaroli or arborio
- 4 cups of chicken broth, warmed
- 1 cup roasted red pepper puree, store bought or made by using 4 red peppers, blistered, peeled, cored and then placed into a food processor until pureed.
- ¼ cup dry white wine
- 1 medium onion, large diced
- 4 large cloves of garlic, shaved
- grated parmesan or romano cheese
- olive oil
- Start out by browning your chicken pieces in the paella pan, get a nice crust on both sides and almost cooking it through but not quite, set aside.
- Wipe out the pan of excess oil, then do the same for the sausage links removing excess oil as well.
- Drizzle olive oil in pan then add in your shaved garlic and onion, saute until soft and golden.
- Toss in the wine and let it cook down for a minute.
- Add all of the rice and half, or a little more, of your red pepper puree. Toss until coated then flatten rice mixture on to the bottom of the pan.
- Sprinkle rice with a handful of the grated cheese, some salt and pepper.
- Take sausage chunks and arrange around the pan along with the chicken pieces.
- Creatively arrange the rest of the veggies all around the meat.
- Carefully ladle all 4 cups of warm broth on top.
- Take a pastry brush and brush the top of the chicken with more red pepper puree for added flavor and dotting a little more all around if you want to.
- Cook medium low, covered loosely with foil until moisture disappears.
- Place covered pan in the oven at 375 for 15- 20 minutes to make sure the meat is cooked through.
- Finish on top of stove until rice is desired tenderness.
- Total time, around 45 minutes or so.
- Let it rest for a few minutes.
- Garnish with chopped fresh basil and parsley.
- Feeds 4 generously.