Brown rice paella
4
Points®
Total time: 3 hr 30 min • Prep: 30 min • Cook: 3 hr • Serves: 12 • Difficulty: Easy
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.
Ingredients
Fat-free reduced sodium chicken broth
6 cup(s)
Saffron
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
Paprika
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
Instructions
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
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