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According to Wikipedia, Paella is a Valencian
rice dish that originated in its modern form in the mid-19th
century near lake Albufera, a lagoon in Valencia, on the east
coast of Spain. Many non-Spaniards view paella as Spain's national
dish, but most Spaniards consider it to be a regional Valencian
dish. Valencians, in turn, regard paella as one of their identifying
3 tablespoons olive oil
6 fresh hot Italian sausages
12 chicken thighs with skin and bones, excess fat trimmed
2 large onions, chopped
10 garlic cloves, chopped, plus 1 garlic clove, minced
1 1/2 cups tomatoes, chopped
2 bay leaves
4 medium zucchini, halved crosswise, then quartered lengthwise
3 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds uncooked large shrimp, peeled, deveined
1/8 plus 1/4 teaspoon saffron threads
2 1/2 cups arborio rice or medium-grain white rice
1 1/2 teaspoons salt
5 cups chicken broth
2 teaspoons paprika
Chopped fresh parsley
- Heat 1 tablespoon oil in heavy large shallow
pot over medium-high heat. Add sausages and sauté until
cooked through, turning often, about 10 minutes. Transfer to
- Sprinkle chicken with salt and pepper.
Working in batches, add chicken, skin side down, to pot. Cover
and cook until brown, about 6 minutes. Turn chicken over, cover
and cook until brown and cooked through, about 8 minutes longer.
Transfer chicken to bowl with sausages.
- Add onions and 10 chopped garlic cloves
to pot; sauté until tender, about 8 minutes. Add tomatoes
and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers.
Transfer to another large bowl.
- Toss shrimp with remaining 2 tablespoons
oil, 1 minced garlic clove and 1/8 teaspoon of saffron in medium
- Preheat oven to 375°F (190°C).
Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil.
- Mix rice and 1 1/2 teaspoons salt into
vegetable mixture. Spread rice mixture evenly in prepared pan.
Cut sausages diagonally into 1-inch slices. Using wooden spoon,
push sausage and chicken pieces into rice mixture; pour any juices
from bowl over.
- Bring 5 cups chicken broth, paprika and
remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour
evenly over rice mixture.
- Cover roasting pan tightly with foil.
Bake until rice is almost tender, about 40 minutes.
- Sprinkle shrimp mixture with salt and
pepper. Arrange atop rice mixture. Cover pan with foil; bake
until shrimp are opaque in center, rice is tender and most of
liquid in pan is absorbed, about 20 minutes longer. Sprinkle
with parsley. Spoon paella onto plates and serve.
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