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Sunday Paella

 Sunday Paella
My adult children adore this recipe and look forward to eating it when they come to our house for lunch on Sundays after church. I do some preparation for this recipe before leaving for church on Sunday morning and finish it after church. That is why we call it Sunday Paella. — Linda Rhoads, Lebanon, Missouri
8 ServingsPrep: 25 min. Cook: 40 min.


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 3 tablespoons canola oil
  • 1 pound Johnsonville® Smoked Sausage, cut into 1/4-inch slices
  • 1 small onion, chopped
  • 1-1/2 cups uncooked long grain rice
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen peas, thawed
  • 1 tablespoon sugar


  • In a Dutch oven, cook and stir chicken in oil over medium heat until
  • no longer pink. Add sausage and onion; cook 3-4 minutes longer. Add
  • the rice, Italian seasoning, turmeric and pepper; cook and stir for
  • 3-4 minutes or until rice is lightly browned.
  • Add broth. Bring to a boil. Reduce heat; cover and simmer for 14-18
  • minutes or until rice is almost tender. Stir in the shrimp,
  • tomatoes, peas and sugar; cover and cook for 10-15 minutes or until
  • shrimp turn pink, stirring occasionally. Yield: 8 servings.

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Sunday Paella (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.