Landlocked Paella

Short and sweet – here is another winner from Curtis Stone. Honestly, I don’t think I have had this much good fortune with winning recipes from any other Guest Chef on I ♥ Cooking Club. With one exception, every single recipe from Stone’s cookbooks or website has been fantastic.

This week I am participating with quite a few events and this Chicken and Sausage Paella fits the theme for I ♥ Cooking Club and Cook the Books. I do try and keep my book reviews and posts separate on my book blog so – let’s just talk recipes and food now.


Curtis has two different Paella recipes in two different cookbooks. When I think of paella my thoughts turn naturally to seafood. In his book What’s For Dinner there is a meaty version using chicken and sausage. If we hadn’t had fish so much these past two weeks, I would have made the seafood version. Didn’t think we could tire of fish. Ok, it was all salmon, not a mixture of seafoods but still…….needed a break and went with the landlocked version of paella.

It was wonderful. Not difficult to prepare and it was on the table fairly quickly. I put it in the oven then we drove Aja to the park while it cooked. Nothing like coming home and being met with aromas of dinner simmering. The only change I would make to this one is to add more tomatoes next time.

We served this with Maduras and it was a great marriage of flavors. A+ again to you, Curtis!


The featured book at Cook the Books is Scarlett Feather by Maeve Binchy. My link for that club feature may be found at Novel Meals.

Linking up to I ♥ Cooking Club

Recipe below.........

Curtis Stone Badge Resized

Chicken and Chorizo Paella
What's For Dinner cookbook


4 cups water (I used 3 3/4 cups chicken broth)
1 small pinch saffron threads
4 chicken drumsticks (I used legs and thighs)
4 teaspoons olive oil
1/2 Spanish chorizo sausage, cut into julienne strips
1/2 medium red bell pepper, cut into julienne strips
3 garlic cloves, finely chopped
1/2 teaspoon smoked paprika
2 cups medium-grain white rice
1 vine-ripened tomato, seeded, cut into small dice
1 scallion, thinly sliced

Heat the oven to 375°F.

In a large saucepan, bring the water to simmer over high heat. Remove from the heat and add the saffron. Cover and set aside.

Meanwhile, heat a large skillet over high heat. Season the chicken with salt and pepper. Add the oil to the pan, then add the chicken and cook for 5 minutes, or until brown on all sides. Transfer the chicken to a plate and reduce the heat to medium-high.

Add the chorizo to the pan and cook for 2 minutes or until browned. Reduce the heat to medium. Add the onion, bell pepper, garlic, and paprika and cook for 3 minutes, or until the vegetables soften. Stir in the rice and cook for 2 minutes, or until the pan is dry and the rice is coated with oil. Stir in the warm saffron water. (I used 3 and 3/4 cups chicken broth)

Transfer the rice mixture to a paella pan. Nestle the chicken into the rice mixture, spacing evenly, and pour any accumulated chicken juices over. Sprinkle with the tomato and season with salt and pepper. Transfer the paella to the oven and bake, uncovered, for 30 minutes, or until the rice is tender and crisp around the sides of the pan and the chicken is cooked through.

Remove the paella from the oven and let stand for 5 minutes. Garnish with the scallion and serve.


Vicki said...

I made Paella for the first time for Cook The Books and loved it. I'll definitely be making it again, with chicken.

Tina said...

Vicki, I was laughing when I read you made Paella since I'd already bought the supplies. I think i may try the seafood one next time. It makes quite a bit.

Katherine P said...

One of the reasons I've never made paella is that all the ones I've seen involve fish and shrimp. This sounds amazing and like something we'd enjoy around here. I'm glad you've had such luck with Curtis Stone. I always love him when I see him on TV and it's good to know that his recipes are as good as her persona.

Tina said...

Katherine, we have had such great luck with Curtis Stone. I need to buy his cookbooks instead of checking them out of the library so much! I know you don't like shrimp so this meaty version would be good for you and your family.

Nammi said...

I never had a authentic paella but I love making it . THis looks like a delicious recipe to try :)

Tina said...

Thanks, Nammi, my husband said this is his favorite Curtis Stone recipe yet. I will definitely b making this again.

ostwestwind said...

What a delicious kind of paella

Claudia said...

I think I've only made paella once, and not since as it usually calls for lots more shellfish than my husband would like. He would be picking through everything. Yours looks delicious.

flour.ish.en said...

A+ to you for bringing us a winning classic dish of paella. So appealing with the tomatoes and juicy meat.

Zosia said...

I agree with you about Curtis's recipes - all that I've tried have been wonderful and there are so many more I'd like to make that look equally good. This paella's just been added to list!

Le laquet said...

I think that "traditional" Valencian (sp) paella, which is after all a poor person's dish of a little meat and lots of rice, is with rabbit and snails. This looks really tasty, love Curtis Stone.

Tina said...

Thank you all for the nice comments! It's a new favorite for us, this version of paella.

Jo, I didn't know that about the dish. But I'd likely not use rabbit and snails.

kitchen flavours said...

This looks yummy! One pot dish likes this are always a hit in my house! Easy and fuss free too!

Deb in Hawaii said...

A great pick for Scarlet Feather and IHCC. Love all of the tomato-rice goodness--it must have been a delight to come home to. ;-)

Kim said...

I have to admit that Curtis is easily one of my favorite IHCC chefs. I have tagged way more recipes in his books than any other. I think because they are the most approachable, if that makes sense?

This paella is a version I need to make! I am definitely landlocked and have trouble getting any fish or seafood that is worth it's weight. Looks delicious, Tina!

Amy CookingAdventures said...

Sounds delicious! It's my kind of recipe!

Seven Hour Lamb with White Beans <br>{ make that less than 2 hours in the Instant Pot}</br>

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop...