For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and no folderol, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.

Ingredients

  • 4 cups chicken stock
  • ½ teaspoon saffron threads
  • 3 tablespoons extra-virgin olive oil
  • 6 ounces chorizo, sliced
  • 6 ounces merguez (lamb sausage), sliced
  • 6 ounces garlic sausage, sliced
  • 1 large onion, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Spanish smoked paprika
  • 1 ½ cups Spanish short-grain rice
  • ½ cup tomato purée, fresh or canned
  • Salt
  • Freshly ground black pepper
  • ½ tablespoon chopped flat-leaf parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      912 calories; 50 grams fat; 16 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 76 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 36 grams protein; 105 milligrams cholesterol; 1221 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
  2. Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
  3. Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

50 minutes

Dining and Cooking