Easy Paella


  • 1 cup uncooked Arborio Rice
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts
  • 1/2 pound sweet Italian sausage
  • 3 1/4 cups chicken broth
  • 1/2 teaspoon saffron threads
  • 1 clove garlic, minced
  • 1 cup onion, chopped
  • 1 bell pepper, seeded and sliced
  • 3/4 pound small to medium shrimp, cooked and peeled
  • 1 cup frozen peas, thawed
  • 1 (4 oz) jar pimientos, drained
  • 2 teaspoons fresh grated lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup large black olives, chopped


  • Slice chicken into ½ inch strips and sausage into ¼ inch slices. Heat oil in skillet or paella pan. Add chicken and sausage and cook until lightly browned (about 7 to 8 minutes); then remove to a plate and keep warm.
  • Add rice stirring to coat grains. Add chicken stock and saffron; bring to a boil.
  • Place chicken, sausage, onion and garlic on top of rice; cover and reduce heat to simmer. Cook about 25 minutes or until liquid is absorbed and rice is tender (adding additional broth if necessary).
  • Stir in shrimp, peas, pimientos, lemon zest, parsley and olives. Cover and cook until heated through, about 7 minutes.