Paella for 10
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 4chicken thighs, each cut into 4 or more pieces
- 1Italian sausage, cut up
- Salt and freshly ground black pepper
- 1large onion, chopped
- 1pound snow peas
- 3cups short-grain white rice
- Saffron, optional
- 6plum tomatoes
- 6 to 10oysters, cut in half if large
Nutritional analysis per serving (10 servings)
516 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 24 grams protein; 673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a very large skillet over medium-high heat. Brown the chicken pieces and sausage, sprinkling with salt and pepper. Remove to a plate.
- Step 2
Lower the heat a bit and add the onion; cook, stirring occasionally, until soft, about 5 minutes. Add the snow peas and cook a minute over medium-high heat.
- Step 3
Add the rice and cook, stirring, until glossy, 2 or 3 minutes. Stir in the saffron, tomatoes, and oysters; return the chicken and sausage to the mix.
- Step 4
Add 5 cups water (remember: very large skillet!), stir to mix, and bring to a boil. Simmer -- you want bubbles, but not furious ones -- undisturbed, until the rice is cooked, adding a little more water if necessary. Serve hot or warm.
Private Notes
Comments
Is that 1 lb. of sausage??
Italian sausage? How about Spanish chorizo? Adds flavor and a little spice.
Italian sausage? How about Spanish chorizo? Adds flavor and a little spice.
I made this for a group potluck as one of a couple of main dishes. I used mussels, mild bulk Italian sausage, peeled shrimp, and boneless chicken thighs, cut up. The mussels really give the dish an exotic visual appeal, though they are a bit messy to eat. Next time I'll use a spicier sausage and add some more red pepper, though I got a lot of compliments on the dish. I didn't add enough salt for most people, I suspect. I cooked it in a large pot instead of a skillet; worked fine.
Is that 1 lb. of sausage??
One sausage for 10-people is clearly not correct. Logic suggests 1-pound (about 4 fat sausages) which equates to 1/3 sausage per guest. Now that's better!
The accompanying article says its a recipe for paella with less meat than one is used to. So he means one sausage, but these rice-and-things dishes are infinitely adaptable.
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