Brown rice paella

Total Time
3 hr 30 min
30 min
3 hr
This classic Spanish rice dish is simmered with vegetables and savory sausage seasoned with saffron, garlic, and herbs. It's a delightful one-pot dish for entertaining and is guaranteed to be a conversation starter. Just be prepared to share the recipe! To easily slice sausage into such thin rings, freeze it for one hour to firm it up, and then slice and add the sausage rounds straight to the pot—no thawing necessary. Paella reheats beautifully for a lovely meal the next day if you're lucky enough to have leftovers, or use them to make our Paella-Stuffed Peppers.


Fat-free reduced sodium chicken broth

6 cup(s)


½ tsp, threads

Table salt

½ tsp

Cooking spray

1 spray(s)

Uncooked turkey sausage

1 pound(s), Italian-style, sliced into 1/4-inch thick disks

Uncooked skinless boneless chicken thigh

1 pound(s), cut into 1-inch pieces

Uncooked fennel bulb

3 cup(s), chopped, trimmed

Uncooked zucchini

2½ cup(s), sliced, chopped

Bell pepper

2 cup(s), cored, seeded and chopped

Uncooked onion

1½ cup(s), chopped, chopped

Jarred minced garlic

2 tsp

Dried oregano

2 tsp


2 tsp

Dried thyme

1 tsp

Black pepper

½ tsp

Uncooked long grain brown rice

1½ cup(s), medium grain, such as Arborio

Canned diced tomatoes

1¾ cup(s), reduced sodium

Uncooked shrimp

1 pound(s), medium, peeled and deveined


  1. Mix broth, saffron and salt in a medium saucepan and warm over low heat while you prepare paella. Position rack in center of oven and heat to 325°F.
  2. Coat inside of a large, oven-safe Dutch oven or cast-iron casserole with cooking spray; set over medium heat for a couple of minutes. Add sausage; cook, stirring often, until browned, about 7 minutes. Use a slotted spoon to transfer sausage to a large bowl.
  3. Add chicken to pot; cook, stirring often, until browned, about 7 minutes. Transfer to bowl with sausage.
  4. Add fennel, zucchini, bell pepper and onion; cook, stirring often, until softened, about 15 minutes. Stir in garlic, oregano, smoked paprika, thyme and pepper; stir over heat until aromatic, about 1 minute.
  5. Stir in rice; toast for 2 minutes, stirring all the while. Pour in tomatoes, then stir until all liquid has been absorbed, about 5 minutes.
  6. Reduce heat to medium-low and add about a third of the warmed broth mixture. Cook, stirring occasionally, until most of the liquid has been absorbed, about 15 minutes.
  7. Add half remaining broth and continue to cook, stirring occasionally, until most of the liquid has been absorbed, about 15 minutes more.
  8. Add rest of broth and cook for 5 minutes, stirring occasionally. Stir in sausage, chicken and shrimp. Cover pot, place in oven, and bake 20 minutes, or until rice is tender and most liquid has been absorbed. Set aside, covered, for 10 minutes before serving.
  9. Serving size: 1 1/3 cups