Paella Italiana

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Vacation Celebration

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
47 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 47 min
Total:: 1 hr 7 min

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Ingredients

4 boneless skinless chicken breasts, about 2 pounds total
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
6 ounces spicy dried Italian sausage, cut crosswise into 1/8-inch slices (quartered if large)
1 pound large shrimp, peeled and de-veined
3 1/2 teaspoons Spanish paprika, divided
2 tablespoons whole fresh oregano leaves
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
3 cups arborio rice
6 cups chicken stock
1 small can (12 ounces) peeled crushed tomatoes (or 1 pound fresh tomatoes, peeled, seeded or quartered)
1 teaspoon saffron
Pepperoncini, for serving

Directions

Remove the tenderloins (small muscle on the underside) from the chicken breasts. Cut the chicken breasts in half lengthwise. Cut all the chicken into 1 1/2-inch pieces. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Heat the oil in a large ovenproof pot over high heat. When the oil is almost smoking, add the chicken. Cook until well browned on 2 sides, turning once, 6 to 7 minutes total. Add the sausage to the pan. Cook for 10 seconds.

Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp to the pan, stir once then cook for 2 to 3 minutes. Stir in 1 1/2 teaspoons paprika and the oregano. Pour the mixture onto a baking sheet to cool.

Return the pan to high heat. Add onions, carrots, and celery. Pour the juices from the baking sheet into the pan. Reduce the heat to medium-low. Cook until the vegetables are soft, but not brown, about 10 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Raise the heat to high. Add 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 teaspoons paprika. Cook for 2 minutes, stirring occasionally. Add the rice. Stir to evenly coat the grains with oil. Cook for 1 minute. Add the stock and bring it up to a simmer. Add the tomatoes and stir to incorporate. Sprinkle in the saffron. Taste and adjust the seasonings, if needed. Cook until the liquid comes back to a simmer. Cover and put the pan in the oven. Cook for 15 minutes. Remove the pan from the oven. Return the chicken, sausage, and shrimp to the pan. Cover the pan again and put it back in the oven to cook for an additional 10 to 15 minutes until everything is warm.

Serve the paella warm with a bowl of pepperoncini on the side. Invite guest to add a couple pepperoncini to the servings and drizzle some of their vinegar on the paella.

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Comments & Reviews

recipe Paella Italiana
CLARA Miami, FL 06-19-2009
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All I have to say is: YUM YUM YUM
Rated: 5 stars out of 5

It was just devine!!!!!! Thanks Mike, Clara Miami, Fl
recipe Paella Italiana
Brian and Kelsey Portland, OR 03-29-2009
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Definitely make again!
Rated: 5 stars out of 5

Made this tonight - by myself! Makes a VERY big batch, but is great for lunches and will freeze well for trips. I think... that it needs a bit more of a kick and would add some hot sauce next time around.Read more
recipe Paella Italiana
Anonymous 11-27-2007
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Really good!
Rated: 5 stars out of 5

We followed the recipe pretty closely, just added a diced jalapeno for a bit more kick (we really like hot food). There were... just 3 of us so we cut the recipe in half and still have enough for another dinner! My son was on his way out the door and asked how I could cook something that smelled and looked so good and then add shrimp (not a fish eater) so I think I'll try it for him without the shrimp. I'm sure he'll love it. I will definitely make again, just maybe cut the portions in quarters!!Read more
recipe Paella Italiana
Vickie Westlake Village, CA 11-27-2007
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Paella or Jambalay??
Rated: 3 stars out of 5

My family prefers my original Spanish Paella, using more seafood. They said this tasted more like my jambalaya (change... saffron to cajun spices).Read more
recipe Paella Italiana
Rachel Sandpoint, ID 08-10-2007
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Yummy Comfort Food!
Rated: 5 stars out of 5

My whole family really enjoyed this recipe! We added peas, chorizo and instead of sweet Italian sausage, we chose spicy... Italian sausage (with artichokes in it). The chorizo really added a lot of flavor and the dish had a good "bite" to it. I will definitely be making this again - oh, and this recipe makes ALOT of Paella!Read more
recipe Paella Italiana
Anonymous 08-09-2007
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Tomato Rice?
Rated: 2 stars out of 5

I was initially really excited when I first started this recipe. The medley of shrimp, chicken and sausage were fantastic,... but the rice ended up tasting just like rice cooked in a bunch of tomato sauce...Likewise, I would omit the saffron next time. One teaspoon is WAAAAAY tooo much!Read more