1-2 lbs chicken breast
1 lb shrimp
1 lb sweet or hot turkey sausage
2 cups brown rice
2 bell peppers (1 red 1 green, any mix)
2 small onions
1 cup frozen peas
1 large or 2 medium tomatoes, chopped
5-6 cups chicken or vegetable broth
3 garlic cloves
1 cup sliced green pimento olives
Juice of 1 lemon
2 tbsp olive oil
1 pinch saffron
1/4 tsp ground cumin
1 pinch red pepper flakes to taste
1 tbsp paprika (smoked/hot pimenton if you want)
2 bay leaves
salt and pepper to taste (careful, olives and broth have salt)
I’ve made this in a pot on a stove. I’ve also made this in a disposable aluminum pan on the bbq. I know there’s a way to do it in the oven as well. This is not your traditional paella in that you will not get that stuck-together baked part.
Remove turkey sausage from casing
In a pot/pan over high heat, add the olive oil and garlic and brown the turkey sausage.
Once browned, add the chicken, vegetables, and all spices. Cook for a few minutes while flavors meld.
Add the brown rice and all liquids (save 1-2 cups of the broth to stir in as it cooks). Stir together, and bring to boil. Reduce heat down to a simmer, cover, and let cook for approx 30-40 minutes.
Make sure to check on the paella every 5-10 minutes. Add more broth or water if needed. Stir occasionally to prevent burning.
When the brown rice is almost cooked, mix in the shrimp and peas. Those will cook within a few minutes.
Adjust the heat to taste with the red pepper flakes and pimenton.