The Table: One Pan Paella….

One Pan Paella


  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

  • ½ pound smoked sausage, cut into 1/4-inch slices

  • 1 cup chicken broth

  • 1 red bell pepper, cut into 1/2-inch chunks

  • 1 green bell pepper, cut into 1/2-inch chunks

  • 1 cup chopped onion

  • 2 pounds frozen shrimp, peeled and deveined, thawed

  • 1 teaspoon paprika

  • 1 teaspoon kosher salt

  • 2 Cups Long grain Rice cooked to package direction in chicken broth, salt with ½ teaspoon turmeric added. Cooked Separately


  1. In a large skillet over medium-high heat, heat oil. Add chicken and sausage; cook 5 to 7 minutes, or until browned. Transfer to a plate.

  2. In the same skillet, add broth; bring to a simmer. Add bell peppers, onion. Cook 4 to 6 minutes, or until heated through, stirring occasionally. Add shrimp; cook 2 to 4 minutes, or until pink. Stir in paprika, salt, and cooked rice. Return chicken and sausage to the skillet and fold gently; reduce heat to medium and cook until heated through. Serve immediately.

  3. Serve with spinach salad and favorite flavored water.

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