Home >Recipes >Spanish Style Paella

Serves: 8

• 1/2 cup olive oil
• 8 mild Italian sausages, roughly chopped into 1-inch rounds
• 1 lb dried sausage, roughly chopped
• 7 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks
• 20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper
• carrots, finely minced
• 1 onion, finely chopped
• 2 celery stalks, finely minced
• 10 cloves garlic, minced
• 6 cups Arborio rice/risotto
• 3 cups white wine
• 9 cups of chicken stock

Preparation Time: 1 hour
Cooking Time: 1 hour, 15 minutes

In a large paella pan over medium heat, add olive oil and then fresh sausage. Sauté for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and sauté 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and sauté just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan using a slotted spoon, and place them on cookie tray to cool.

In the now empty paella pan, sweat the carrots, onions and celery for about 15 minutes. Add garlic and sauté with vegetables for another 2 minutes. Add the risotto rice, stir and sauté until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.

Stir meat and seafood back in before serving.