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Paella with Chicken and Sausage



Quantity Ingredient
200 g Piller’s Grillwurst or Spicy Chorizo Sausage, sliced into rounds
375 g (12 oz.) skinless boneless chicken breast (about 3 breasts), cubed
45 ml (3 Tbs.) rice or potato flour
10 ml (2 tsp.) vegetable oil
250 ml (1 cup) onion, chopped
10 ml (2 tsp.) garlic, minced
250 ml (1 cup) red bell pepper, chopped
250 ml (1 cup) green bell pepper, chopped
250 ml (1 cup) uncooked, short-grain Arborio rice
625 ml (2½ cups) chicken stock
500 ml (2 cups) plum tomatoes, chopped
7 ml (1½ tsp.) dried basil
2 ml (½ tsp.) dried oregano
1 bay leaf
2 ml (½ tsp.) crumbled saffron threads
Pinch salt and freshly ground black pepper
175 ml (¾ cup) shrimp, peeled and deveined
12 mussels, scrubbed and beards removed
60 ml (¼ cup) fresh parsley, chopped



Dust the chicken with rice or potato flour. In a large non-stick skillet, add the vegetable oil and place over medium-high heat. Brown the chicken on all sides, about 3 minutes. Remove from the pan and set aside. Cook the onions and garlic over medium-high heat for 4 minutes, or until softened. Add the sausage and cook for 4 minutes or until lightly browned. Stir in the red and green peppers, cook for 3 minutes. Stir in the rice and cook for 1 minute. Add the chicken stock, tomatoes, basil, oregano, bay leaf, saffron, salt and pepper. Bring to a boil. Cover, lower the heat to a simmer and cook for 20 minutes, stirring occasionally, until rice is almost tender. Add the shrimp, mussels and reserved chicken to the sausage mixture. Increase the heat to medium-high and cook for 5 minutes, covered, or until the rice is soft and the mussels have opened. If the rice begins to stick to the bottom, add another 125 ml (½ cup) stock. Discard the bay leaf and any mussels that do not open. Distribute evenly among large individual bowls, garnish with parsley and serve immediately.