Classic Chicken & Pork Paella

Charles Whiteman

A flavorful and hearty Spanish paella dish made with chicken thighs, pork sausage, and infused with saffron. It's a magical mixture of tastes and textures delivered right to you from Valencia, Spain.

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🍗 Paleo
Spanish Cuisine 🇪🇸
Paella 🥘
Saffron Infused 🌼
Mediterranean Flavors 🌊
One-Pot Meal 🍲

20 mins

45 mins

Nutritional Value

Protein - 25g
Carbs - 30g
Fats - 15g

Ingredients

Total: 13Serves: 8
2 lbs Chicken Thighs
Notes:

boneless, skinless, cut into pieces

1 lbs Pork Sausage
Notes:

sliced

2 pieces Onion
Notes:

chopped

2 pieces Bell Pepper
Notes:

diced

6 cloves Garlic
Notes:

minced

4 pieces Tomato
Notes:

diced

3 cups Rice
Notes:

short-grain

6 cups Chicken Stock
1 pinch Saffron
Notes:

dissolved in a little warm water

2 tsp Paprika
Salt
Pepper
1/2 cup Olive Oil

Instructions

Step 1 : Preparation

In a large pan, heat olive oil over medium heat. Add chicken thighs and pork sausage, and cook until browned. Remove from pan and set aside.

Step 2 : Sauté Vegetables

In the same pan, sauté onion, bell pepper, garlic, and tomato until softened.

Step 3 : Cook Rice

Add rice to the pan and stir to coat with the vegetable mixture. Pour in chicken stock, saffron, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is cooked.

Step 4 : Combine and Serve

Return the chicken and pork to the pan, stirring to combine. Adjust seasoning if needed. Serve hot.