Chicken, Shrimp, and Sausage Paella

Chicken, Shrimp, and Sausage Paella
  • Prep Time: 20
  • Total Time: 60
  • Servings: 6

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About this Recipe

A simple version of Spanish paella, this dish is packed with tender morsels of chicken, smoked sausage and shrimp. Bright flavours and traditional spices make this dish great for entertaining a crowd.


1 Package Maple Leaf Prime Naturally® Chicken Thighs
1 Package Maple Leaf Prime Naturally® Chicken Drumsticks
Pinch saffron threads
.5 (125 mL) Dry white wine
.25 (60 mL) Olive oil
1 Onion, diced
3 Cloves garlic, minced
2 JMS Jalapeno Phicken Sausages, sliced into rounds
1.5 cups (375 mL) Rice
.5 tsp (2 mL) Turmeric
2.5 cups (625 mL) Chicken broth
1 Green pepper, diced
3 Tomatoes, cut in wedges
8 oz (225 g) Raw medium size shrimp, peeled and deveined; tails intact
.5 cup (125 mL) Green olives
1 cup (250 mL) Frozen peas
1 Lemon, cut in wedges
2 tbsp (30 mL) Finely chopped parsley, divided
Salt and pepper


SEASON chicken with salt and pepper.

SOAK saffron in white wine.

HEAT oil in a large pan or Dutch oven over medium- high. Brown chicken on all sides, about 6-8 minutes. Add onion and garlic. Cook 3-4 minutes, stirring frequently. Add sausage. Cook 2 minutes. Stir in rice and turmeric. Cook 1-2 minutes to toast rice.

ADD saffron, wine and broth. Cover and simmer 20 minutes. Stir in peppers, tomatoes, shrimp, olives and peas. Cook 5-10 minutes or until shrimp is pink and rice is tender.

REMOVE from heat; add lemon wedges and half of the parsley. Cover and let stand 5 to 10 minutes or until all liquid is absorbed.

SPRINKLE with remaining parsley before serving.


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