There are a few things I love about this easy Spanish paella recipe – The entire meal is in one pot, there are several different types of proteins so you don’t get sick of any one type, the flavors from all the different meats and spices is really good, it’s beautiful and impresses family and guests and it’s different enough from American food to be different, yet has ingredients that are mostly very familiar to American cooking. I would think the saffron is the only ingredient you probably aren’t already eating. That could be left out. It obviously won’t be the same, but it’s still good.
You also don’t have to use ALL the proteins mentioned. I’ll often only use 2 or 3 of the meats because that’s what I have on hand and because this makes a lot and we can’t always eat all of it, and seafood leftovers just aren’t the best. If you haven’t tried short grain brown rice, you should. I like way better than regular brown rice. I haven’t tried this with quinoa, but it would be a very similar preparation.
Do note that the liquid amounts in the recipe are really dependent on the heat that the paella is cooked at. You may need more or less water because every stove is different. When the paella is cooking, you will want to check the liquid levels, along with the tenderness of the rice. If the liquid is almost evaporated but the rice is still too firm, add a little more water or chicken broth. Make sure the liquid you add is hot, so it doesn’t take the heat down of the items cooking.
I love how there are so many different types of meat all together in this Clean Eating paella because every bite is a little different. Plus, this recipe is a lot easier than traditional Spanish paella.
- 3 Tbl Olive Oil, divided
- 4 Chicken Thighs, Boneless and Skinless
- Real Salt and Pepper, to taste
- 1 1/2 tsp Oregano, dried
- 14 ounce Turkey Sausage Link, sliced into 1/2" rounds, pre-cooked
- 1 Sweet Onion, sliced
- 2 Red Bell Peppers, sliced
- 3 Cloves Garlic, chopped
- 1/2 tsp Smoked Paprika
- 1 sprig Fresh Rosemary, chopped
- 15 ounce can Diced Tomatoes
- 2 Cups Short Grain Brown Rice
- 5 + Cups Chicken Broth
- large pinch of Saffron
- 1 Cup Frozen Peas
- 8 Shrimp
- 8 Mussels, scrubbed
Cook the thighs in the hot oil until golden brown on both sides. Remove chicken to a plate and cover.
Add the sliced sausage to the same pan and broth the sausage slices on both sides. Remove the sausage and place with the chicken. Keep covered.
Heat the chicken broth in a small saucepan, bringing to a boil. Remove from heat and add the saffron. Allow to infuse.
In the same pan you cooked the chicken and sausage in, heat the remaining tablespoon of olive oil. Add the onion and bell pepper and saute until onion becomes translucent. Add the garlic, rosemary, and paprika and saute for another 30 seconds. Add the diced tomato and cook for another 2 minutes. Add in the rice and chicken broth. Bring to a simmer, reduce heat to medium and cover.
Stir rice every few minutes. After about 35 minutes, start checking the rice for done-ness. If the liquid levels get too low, add a little more hot water or chicken broth to the pan, 1/2 cup at a time. When the rice is almost tender, add the peas, mussels, and shrimp. Cook for another 3-4 minutes, or until mussels have opened and shrimp is bright pink.
Taste and add more salt, if needed.