Paella Rice

This is my twist on the classic Spanish paella. Instead of traditional chorizo, I use Zabiha Halal Fully Cooked Spicy Italian Chicken Sausages for a flavorful, halal-friendly alternative. The dish features saffron-infused rice cooked with sausage, chicken, and seafood for a rich and aromatic meal. The chicken is marinated in paprika and oregano to deepen the flavor, while the shrimp is added at the last minute to keep it tender and juicy. Serve this vibrant and crowd-pleasing paella straight from the pan at the center of your table—perfect for sharing and enjoying together.

Servings

Prep

30 mins

Cook

30 mins

Total

60 mins

Ingredients

4 tablespoons olive oil (2 for marinade and 2 for cooking)
1 tablespoon ground paprika
2 teaspoons dried oregano
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 large bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 medium lemons, zested
2 tablespoons olive oil
1 medium Spanish onion, chopped
1 medium red bell pepper, coarsely chopped
1 medium red bell pepper, coarsely chopped
1 pound shrimp, peeled and deveined
1 Bag of Zabiha Halal Fully Cooked Spicy Italian Chicken Sausages cut into pieces

Steps

Gather the ingredients.
Mix olive oil, paprika, oregano, salt, and pepper for marinade in a bowl.
Add chicken and stir to coat. Cover and refrigerate until needed.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
Add bell pepper and sausage; cook and stir for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.