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Chicken & Sausage Paella

Chicken & Sausage Paella

An easy dinner made in one pan that eats as a complete meal all by itself. Also it's super good.
Course Main Course
Cuisine Spanish
Keyword dairy free, gluten free, paella, rice
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8


  • 1 medium yellow onion chopped
  • 1 red bell pepper chopped
  • 1 pasilla pepper (or green bell pepper) chopped
  • 4 cloves garlic finely chopped
  • 2 links Spanish chorizo (or smoked sausage) sliced
  • 3 boneless skinless chicken thighs diced
  • 1.5 Tbsp smoked paprika
  • 1-2 tsp saffron threads
  • 3 cups medium grain rice Spanish Bomba, or Italian Arborio
  • 14oz can fire roasted diced tomatoes
  • 1 cup clam juice
  • 3.5 cups chicken stock unsalted
  • 1 medium lemon cut into 6 wedges, seeds removed
  • 1 lb clams little neck or Venus
  • 1/2 cup Italian parsley roughly chopped
  • olive oil
  • salt
  • pepper


  • Place your cast iron skillet or paella pan on medium heat. Add about 2 Tbsp olive oil and bring to temperature. Add the onion, peppers, garlic, and a couple pinches of salt and black pepper. Saute until the onions begin to turn transluscent.
  • Add another 2 tsps of olive oil. Then add the sausage and chicken, cook until the chicken is almost cooked through. Add the paprika and saffron, season again with a few pinches of salt and pepper and toss together.
  • Add the rice, stir and cook for 2-3 minutes. Add the canned tomatoes, clam juice and chicken stock. Stir together, season again with salt and pepper and add the lemons.
  • Bring to a boil, reduce heat to medium low and cover. Simmer 5-10 minutes, then add the clams and cover again. Simmer for 20-25 minutes until all water is absorbed. Let sit for 5 minutes, then add the parsley on top. Serve warm and enjoy!