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Paella with Chicken & Sausage

  • 1 Tbsp. Olive oil
  • 1 lb. Mild Italian sausage
  • 5 c. chicken broth
  • 8 chicken thighs
  • 1 onion, finely chopped
  • 1 red pepper, chopped
  • 1 can diced tomato with juices
  • 1 Tbsp. Paprika
  • 2 c. Arborio rice
  • ¼ c. fresh lemon juice
  • ½ c. chopped fresh parsley
  • pinch of saffron
  • 3 large garlic cloves, crushed
  • Piment d'Espelette

Brown sausage on medium heat. Remove from pan and set aside. Add olive oil and chicken to pan and brown. Remove from pan and set aside. Saute onion and red pepper until translucent and lightly brown. Add tomato, paprika and garlic. Cook until moisture is gone. Add rice, stir and cook 1 minute. Add broth, lemon juice, parsley and saffron and add sausage and chicken back to pan. Reduce heat to low and cook until all broth is absorbed. Serve with additional fresh parsley and lemon juice to taste. Top with Piment d'Espelette (Basque Paprika).

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