Chicken and Smoked Sausage Paella

• olive oil↗3 -4 tablespoons
• dry smoked sausage↗3 cups

  sliced about 1/2-inch diagonallly (can use more)

• medium onion↗1

  chopped

• red bell pepper↗1

  chopped

• fresh garlic↗2 -3 tablespoons

  chopped (or to taste)

• crushed red pepper flakes↗1 -2 teaspoon

  optional

• paprika↗1⁄4 teaspoon
• rice↗2 cups

  use short grain rice for this

• saffron↗1 pinch
• bay leaves↗2
• chicken broth↗4 cups
• cooked chicken↗6 cups

  cut into chunks (i just use the meat from one whole cooked chicken)

• frozen peas↗1 cup
• ripe plum tomatoes↗2

  seeded and chopped

• salt and pepper

Step-by-step instructions

1. 1

   Set oven to 400 degrees.

2. 2

   Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).

3. 3

   Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).

4. 4

   Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.

5. 5

   Add in rice, saffron and bay leaves; stir to combine to coat the rice.

6. 6

   Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.

7. 7

   Transfer the pot or casserole dish to the oven.

8. 8

   Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).

9. 9

   Remove from the oven and fluff with a fork.

10. 10

    Serve right away.