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Easy Traditional Spanish Chicken and Andouille Sausage Paella

Easy Chicken and Andouille Sausage Paella

A delicious traditional Spanish paella recipe. It's easy to make, beautiful, and quite the crown pleaser.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Spanish
Servings 6 Servings

Ingredients
  

Chicken and Andouille Paella

  • 3 Tbsp Olive Oil
  • 2 Cups Spanish Yellow Onion Slivered
  • 3 Tbsp Fresh Garlic- Crushed or Chopped
  • 2 Cups Arborio Rice- Rinsed and Strained
  • 1.5 Cups Roma Tomatoes- Roughly Chopped
  • 1 Cup Corn I use fresh off the cob
  • 1 Cup Red/Orange Bell Pepper- slivered and cut into 1/3
  • 1.5 tsp Himalayan Pink Salt
  • 1.5 tsp Fine Ground Black Pepper
  • 3 tsp Smoked Paprika
  • ¼ tsp Saffron Threads
  • 1.5 Cup White Wine I used Sauvignon Blanc
  • 1 Package Andouille Sausage- Sliced
  • 2.5 lbs Chicken Thighs- Roasted See Recipe Below
  • 4 Cups Chicken Broth
  • ¼ Cup Fresh Parsley- Chopped with stems

Spanish Chicken Thighs

  • 2.5 lbs Bone In Skin On Chicken Thighs
  • 1 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 tsp Himalayan Pink Salt
  • 1 tsp Black Pepper
  • 1 tsp Ground Coriander
  • ½ tsp Ground Cinnamon
  • 2 tsp Smoked Paprika

Garnishes

  • 1 Lemon- Sliced
  • 2 Tbsp Parsley- Chopped

Instructions
 

Chicken and Andouille Paella

  • First prep all your ingredients.
    Ingredients for paella, valencia rice, spanish rice
  • In a very large non-stick saute pan or paella pan, combine the olive oil, onions, and garlic. Simmer on low, once the onions start to become translucent, add the rice.
    Arborio rice with onions and garlic sauteing
  • Toss the rice so each grain is coated in oil and continue cooking on low until the rice grains turn translucent.
  • Next add the Tomatoes, Corn, Bell Pepper, Salt, Pepper, Paprika, and Saffron Threads. Stir to uniformity, then pour in the white wine. Bring it to a simmer for about 2 minutes on medium heat.
    Arborio rice with spanish spices
  • Reduce heat, stir in the Andouille Sausage, then nestle in the chicken. Add the Parsley and cover with chicken broth.
    Spanish Chicken Breasts braising in rice, broth, and spices
  • On medium/high heat bring the paella to a heavy simmer, then reduce the temperature to low and cover. Occasionally scrape around the pan with a silicone spatula to make sure the rice isn’t sticking. Cook for approximately 60 minutes or until the broth has been absorbed and your rice is tender. If more broth is needed, add it in a half cup at a time..
  • Garnish with more chopped parsley and lemon wedges and serve!!!
    Easy Traditional Spanish Chicken and Andouille Sausage Paella close up Valencia Rice

Spanish Chicken Thighs

  • In a medium sized bowl, combine everything but the chicken. Thoroughly mix the oils, spices, lemon juice, and sugar together. Add the chicken and toss the chicken until they're nicely coated.
  • Place the chicken on a parchment lined baking sheet in the oven at 425°F for approximately 30 minutes or 400°F for 15 in the Air Fryer. It's okay if they're not full cooked on the side, as they will be once transferred to the pan with the paella.
Keyword Authentic, Paella, Rice, Spanish
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