Paella for a Family Reunion, serves 8
  • 3 chicken thighs
  • 2 sweet Italian sausages
  • 1 spicy Italian sausage (next time I will use Chorizo)
  • ¼ cup Extra Virgin Olive Oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 large or 2 small sweet red peppers, cut into 1” pieces
  • Salt to taste
  • pinch of saffron
  • 4 cups (or more) chicken, vegetable or clam broth
  • 2 cups rice – we used Arborio but the Spanish use Bomba. Be sure to use a short grain rice to absorb all the liquid
  • 3 Tablespoons Smoked Hungarian Paprika
  • 1 ½ cups frozen or canned artichoke hearts – no oil
  • 1 package Trader Joe’s Seafood Blend OR shrimp, clams, mussels, calamari to suit your taste
  • ½ cup frozen or fresh peas
  1. Heat a grill to medium heat. Grill chicken thighs and sausages until brown but barely cooked. Remove from grill. Cut into 1” pieces. Set aside.
  2. Place paella pan on grill and add olive oil. Stir in onions and sauté until soft. Add garlic and peppers and cook another two minutes.
  3. Crush saffron and combine with broth. I read a recipe where Bobby Flay toasted the saffron before adding to the broth. I will try this next time.
  4. Stir in rice and coat well with oil and veggies. Cook for one minute.
  5. Stir in liquid and artichoke hearts. Sprinkle paprika on top and stir in.
  6. Cook over medium heat until liquid is evaporated, about 20 minutes. If rice seems dry, add more liquid. Try to refrain from stirring rice so it doesn’t get sticky.
  7. When rice is firm but tender, stir in cooked sausages, chicken thighs, seafood and peas and cook just until done, another couple of minutes. Give a generous sprinkling of parsley and voilà! Your party is a success!
Recipe by Spoon & Suitcase at