Mixed Paella with Chicken (Printable Version)
Savor tender chicken, shrimp, spicy sausage, and vibrant peppers blended with aromatic rice in this Spanish classic.
# Ingredients:
→ Proteins
01 -
454 g spicy sausage, sliced
02 -
454 g chicken breasts, cubed
03 -
454 g shrimp (20-30), deveined and peeled, tails on
→ Vegetables
04 -
1 red bell pepper, chopped
05 -
1 green bell pepper, chopped
06 -
8 green onions, chopped
→ Spices and Seasonings
07 -
1 tsp smoked paprika
08 -
1 tsp red chili powder
09 -
½ tsp turmeric
10 -
Salt and black pepper, to taste
→ Staples
11 -
3 tbsp olive oil
12 -
370 g uncooked rice (2 cups)
13 -
120 ml chicken stock (½ cup)
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced sausage and cubed chicken, cover, and cook for 5 minutes.
02 -
Add chopped red and green bell peppers to the skillet. Stir to combine, cover, and cook for an additional 5 minutes over medium heat.
03 -
Incorporate shrimp into the skillet, cooking until they turn red. Add chopped green onions and remove from heat, keeping covered to avoid overcooking.
04 -
Sprinkle smoked paprika, red chili powder, turmeric, salt, and black pepper over the contents. Stir gently and keep covered off heat to allow flavors to meld.
05 -
Prepare rice separately in a saucepan according to package instructions until tender.
06 -
Transfer cooked rice into the skillet with the meat and shrimp mixture. Stir thoroughly to coat rice with juices and oil. Add chicken stock gradually to achieve desired juiciness. Adjust seasoning with salt and pepper as needed.
# Notes:
01 -
Keeping the skillet covered after removing from heat allows shrimp and green onions to finish cooking gently without overcooking.