Autumn Paella With Chicken, Sausage, Shrimp, And Olives

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 quart chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon saffron thread
• 3 tablespoons olive oil
• 3/4 lb sweet italian sausage or 3/4 lb hot italian sausage, cut into 2-inch pieces
• 3 lbs chicken thighs (skin on, bone-in)
• 1 large yellow onion, chopped
• 1 medium green bell pepper, thinly sliced
• 1 3/4 cups canned diced tomatoes
• 1/2 cup dry sherry or 1/2 cup dry vermouth or 1/2 cup dry wine
• 1 tablespoon smoked paprika
• 2 teaspoons stemmed fresh thyme (or 1 teaspoon dried thyme)
• 2 1/2 cups arborio rice or 2 1/2 cups valencia rice
• 1/4 lb medium shrimp, peeled and deveined
• 1/2 cup halved pitted green olives

Recipe

• 1 in a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
• 2 cover, decrease heat to very low, and keep warm without simmering.
• 3 heat a 14-inch paella pan over medium heat.
• 4 swirl in the olive oil; then add the sausage.
• 5 cook until browned, turning occasionally, about 8 minutes.
• 6 transfer sausage to a large plate.
• 7 add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
• 8 position oven rack in the center of oven and preheat oven the 375°.
• 9 meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• 10 pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
• 11 continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
• 12 stir in the rice; continue stirring over the heat until translucent, about 1 minute.
• 13 pour in the warmed broth mixture; bring to a full simmer.
• 14 decrease heat and simmer, uncovered, for 10 minutes.
• 15 return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
• 16 arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
• 17 sprinkle the olives over the dish.
• 18 place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
• 19 transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.