Paella

Recipe View Prepare the Base: In a large paella pan or wide skillet, heat olive oil over medium-high heat. Add the sausages and cook until browned on all sides, about 5-7 minutes. Remove sausages and set aside. (5-7 minutes)

Recipe View Sauté the Chicken and Vegetables: Add the chicken to the pan and cook until browned, about 5-7 minutes. Remove chicken and set aside. Add onion, bell pepper, and celery to the pan and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. (11-13 minutes)

Recipe View Build the Paella: Stir in the rice, crushed tomatoes, smoked paprika, saffron, and cayenne pepper (if using). Cook for 1 minute, stirring constantly. Pour in the white wine (if using) and let it evaporate for about 1 minute. (2-3 minutes)

Recipe View Simmer: Add the chicken broth, bring to a simmer. Season with salt and pepper to taste. Arrange the chicken and sausage evenly over the rice. Reduce heat to low, cover, and simmer for 15 minutes. (16 minutes)

Recipe View Add Seafood: Arrange the shrimp over the rice. Cover and continue to simmer for another 5-10 minutes, or until the shrimp is pink and the rice is cooked through. If the paella seems dry, add a little more chicken broth. (5-10 minutes)

Recipe View Rest and Serve: Remove from heat and let the paella rest, covered, for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges. (5-10 minutes)