Seville Chicken, Sausage & Olive Paella Recipe

Ingredients
<br>- 1 cup dry white wine
<br>- 1/2 teaspoon crushed saffron threads*
<br>- 3/4 pound hot Italian sausage or Andouille sausage, sliced 1/4-inch thick
<br>- 2 tablespoons olive oil, divided
<br>- 6 small bone-in chicken thighs, skinned
<br>- Salt (optional)
<br>- 1 large onion, chopped
<br>- 4 cloves garlic, minced
<br>- 2 cups Arborio rice
<br>- 2 (13.75 ounce) cans low salt chicken broth or chicken stock
<br>- 1/2 teaspoon cayenne pepper
<br>- 1 large tomato, seeded and diced
<br>- 1 cup frozen peas
<br>- 3/4 cup Lindsay® Stuffed Manzanilla Olives, halved crosswise
<br><p></p>Directions
<br>step 1: Heat oven to 400 degrees F. Combine wine and saffron threads; set aside.
<br>step 2: Cook sausage slices in an oven-proof Dutch oven or paella pan over medium heat until browned, about 6 minutes, turning once. Transfer to a small bowl; set aside. Add 1 tablespoon olive oil to skillet. Add chicken; sprinkle with salt to taste if desired. Cook 5 minutes; turn and continue to cook 5 minutes. Transfer chicken to a large bowl; set aside.
<br>step 3: Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook 3 minutes; stirring occasionally. Add rice; cook 1 minute, stirring constantly. Add broth, wine-saffron mixture and cayenne pepper; bring to a boil. Reduce heat; simmer uncovered 8 minutes, stirring frequently. Remove from heat; stir in tomato, peas and reserved sausage. Bury chicken under rice mixture. Cover; bake 40 minutes or until most of liquid is absorbed. Remove from oven; let stand covered 5 minutes before serving.
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Ingredients
- 1 cup dry white wine
- 1/2 teaspoon crushed saffron threads*
- 3/4 pound hot Italian sausage or Andouille sausage, sliced 1/4-inch thick
- 2 tablespoons olive oil, divided
- 6 small bone-in chicken thighs, skinned
- Salt (optional)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups Arborio rice
- 2 (13.75 ounce) cans low salt chicken broth or chicken stock
- 1/2 teaspoon cayenne pepper
- 1 large tomato, seeded and diced
- 1 cup frozen peas
- 3/4 cup Lindsay® Stuffed Manzanilla Olives, halved crosswise

Directions
step 1: Heat oven to 400 degrees F. Combine wine and saffron threads; set aside.
step 2: Cook sausage slices in an oven-proof Dutch oven or paella pan over medium heat until browned, about 6 minutes, turning once. Transfer to a small bowl; set aside. Add 1 tablespoon olive oil to skillet. Add chicken; sprinkle with salt to taste if desired. Cook 5 minutes; turn and continue to cook 5 minutes. Transfer chicken to a large bowl; set aside.
step 3: Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook 3 minutes; stirring occasionally. Add rice; cook 1 minute, stirring constantly. Add broth, wine-saffron mixture and cayenne pepper; bring to a boil. Reduce heat; simmer uncovered 8 minutes, stirring frequently. Remove from heat; stir in tomato, peas and reserved sausage. Bury chicken under rice mixture. Cover; bake 40 minutes or until most of liquid is absorbed. Remove from oven; let stand covered 5 minutes before serving.

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