Ingredients
Method
- Brown sausage on medium-high heat. Remove frompan and set aside. Add 1 tbsp olive oil and chicken topan and brown. Remove from pan and set aside.Sauté onion and red pepper over high heat untiltranslucent and lightly brown. Meanwhile, chop cooledsausage and chicken and set aside. Add tomato andpaprika to onion mixture. Cook until moisture is gone,stirring occasionally. Add rice, stir and cook 1 minute.Stir in broth, lemon juice, 1 tbsp olive oil, parsley,saffron and garlic. Add sausage and chicken back topan, bring to a boil, reduce heat to low and cook untilall broth is absorbed. Serve with additional freshparsley and lemon juice to taste and garnish withlemon wedges.*If shrimp and mussels are desired, pre-cook shrimpafter chicken and add back to paella with mussels aftersome of the liquid is absorbed. Wait for mussels toopen before eating.Serves 8
