Paella, With An Italian Twist
  • 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
  1. 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.
  2. Wipe out the pan of excess oil, then do the same for the sausage links removing excess oil as well.
  3. Drizzle olive oil in pan then add in your shaved garlic and onion, saute until soft and golden.
  4. Toss in the wine and let it cook down for a minute.
  5. 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.
  6. Sprinkle rice with a handful of the grated cheese, some salt and pepper.
  7. Take sausage chunks and arrange around the pan along with the chicken pieces.
  8. Creatively arrange the rest of the veggies all around the meat.
  9. Carefully ladle all 4 cups of warm broth on top.
  10. 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.
  11. Cook medium low, covered loosely with foil until moisture disappears.
  12. Place covered pan in the oven at 375 for 15- 20 minutes to make sure the meat is cooked through.
  13. Finish on top of stove until rice is desired tenderness.
  14. Total time, around 45 minutes or so.
  15. Let it rest for a few minutes.
  16. Garnish with chopped fresh basil and parsley.
  17. Feeds 4 generously.
Recipe by Proud Italian Cook at