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Spanish-Style Paella

 Spanish-Style Paella
If you enjoy cooking ethnic foods, this hearty rice dish will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Greendale, Wisconsin
6-8 ServingsPrep: 10 min. Cook: 35 min.


  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked long grain rice
  • 1 cup chopped onion
  • 1-1/2 cups chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt
  • 10 strands saffron, crushed or 1/8 teaspoon ground saffron
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup sweet red pepper strips
  • 1/2 cup green pepper strips
  • 1/2 cup frozen peas


  • In a large saucepan over medium-high heat, cook sausage and chicken
  • in oil for 5 minutes or until sausage is lightly browned and chicken
  • is no longer pink, stirring frequently. Add garlic; cook 1 minute
  • longer. Drain if necessary.
  • Stir in rice and onion. Cook until onion is tender and rice is

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Spanish-Style Paella (continued)

Directions (continued)

  • lightly browned, stirring frequently. Add the broth, tomatoes,
  • paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to
  • low; cover and cook for 10 minutes.
  • Stir in the shrimp, peppers and peas. Cover and cook 10 minutes
  • longer or until rice is tender, shrimp turn pink and liquid is
  • absorbed. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 234 calories, 7 g fat (2 g saturated fat), 69 mg cholesterol, 548 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.