Menu Search
Directions for: Spanish Paella with Shrimp, Chicken and Sausage


2 chicken breasts, skin removed and cut into large chunks

2 Italian sausages, cut into 1 inch pieces

2 onions, peeled and chopped

10 whole cloves garlic, peeled

28 oz can whole tomatoes

2 cup Arborio rice

3 cup chicken stock

1 cup of your favourite red or white wine

3 bay leaves

1 sprig fresh rosemary

1 red pepper, seeds removed and chopped

1 lb(s) of shrimp, shelled and deveined


1. Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.

2. Add the onions to the hot pan and a small splash of oil, sauté until golden.

3. Add the garlic and stir for a few moments.

4. Add tomatoes, breaking them up with a wooden spoon.

5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.

6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

See more: Saute, Party Favourites, European, Rice/Grain, Dinner, Chicken, Tomatoes, Shellfish, Main, Pork, Poultry