Chef Andrés Sunshine Paella

📜 Collection: Unknown Eight | ✍️ Attribution: Chef Andrés | 📂 Category: Entrees A vibrant and hearty traditional-style paella loaded with savory sausage, tender chicken, and fragrant saffron rice. This satisfying dish feeds a crowd and brings warm, aromatic flavors to your dinner table.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	45 mins	None	6-8 servings

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🔪 Key Equipment

• Paella pan
• Large skillet
• Baking dish
• Chef’s knife

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Ingredients

Measurements	Ingredients	Prep / Notes
2 lbs	Chicken	Cut small
1 lb	Sweet Italian Sausage	Uncooked
1 ea	Red Bell Pepper	Diced
1 ea	Green Bell Pepper	Diced
To taste	Salt, Pepper & Sage Mixture	Blended
1 tbsp	Chile Pequeñ	Whole or crushed
3 leafy stalks	Celery	Diced
1 bunch	Scallions	Diced
2 medium	Zucchini	Diced
1 tsp	Garlic	Gusmashed
1/4 c	Olive Oil	divided
1 1/2 lbs	Uncooked Rice	Standard long-grain
1/4 c	Parsley	Chopped
2 quarts	Chicken Stock	Warmed
1 tsp	Saffron	Boiled in 1 c stock

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Instructions

Step 1: Prep and Sear

1. Cut the 2 lbs chicken into bite-sized pieces and season liberally with salt, pepper & sage mix.
2. Heat 1/4 c olive oil in a pan to smoking and sear the chicken till nicely browned, adding more oil if necessary.

Step 2: Sauté and Combine

3. Sauté the diced red & green bell peppers, scallions, celery, zucchini, garlic, and chile pequen with the meat.
4. Add the 1 1/2 lbs uncooked rice and 1 lb sweet Italian sausage, continuing to cook over medium heat, stirring constantly until the rice browns slightly.

Step 3: Bake

5. Add the remainder of ingredients including 2 quarts chicken stock, saffron mixture, and 1/4 c chopped parsley, then bring to a boil.
6. Cover with a tightly fitting lid and bake for 35 to 45 min at 350° until all chicken stock has been absorbed or rice is done, noting more liquid may need to be added depending on the rice type.

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💡 Make-Ahead & Storage: Best served immediately for optimal texture, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Original Recipe Scan