This Frank-Ly Paella offers a unique twist on the classic Spanish staple, combining the comfort of home-style cooking with bold Mediterranean flavors. The dish features a rich base of saffron-infused white rice, topped with a medley of Italian sweet sausage, mini franks, and hard salami. Fresh vegetables like bell peppers, onions, and tomatoes add brightness and texture, while garlic and olive oil deepen the savory profile. It’s a satisfying main course that brings the warmth of Barcelona to your dinner table. Perfect for family gatherings or weekend meals, this recipe is straightforward yet impressive, utilizing pantry staples to create a memorable feast.
Frank-Ly Paella, Barcelona Style
Description
This Frank-Ly Paella offers a unique twist on the classic Spanish staple, combining the comfort of home-style cooking with bold Mediterranean flavors. The dish features a rich base of saffron-infused white rice, topped with a medley of Italian sweet sausage, mini franks, and hard salami. Fresh vegetables like bell peppers, onions, and tomatoes add brightness and texture, while garlic and olive oil deepen the savory profile. It’s a satisfying main course that brings the warmth of Barcelona to your dinner table. Perfect for family gatherings or weekend meals, this recipe is straightforward yet impressive, utilizing pantry staples to create a memorable feast.Ingredients
Directions
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Preheat oven to 350 degrees F (177ðC).
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Cut four regular franks into quarters lengthwise.
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Slice the remaining regular franks into 3 pieces each.
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Heat 2 tablespoons of oil in a large skillet over medium-high heat.
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Add the frank strips and pieces to the skillet and cook until lightly browned and curled; remove and set aside.
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Add 1 tablespoon of oil to the same skillet along with the cocktail franks and salami slices.
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Lightly brown the cocktail franks and salami, then remove and set aside with the other meats.
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Add the remaining oil to the skillet along with the sliced garlic and chopped onion.
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Cook, stirring frequently, for about 3 minutes until the onions are softened.
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Add the white rice and crushed saffron to the skillet.
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Cook and stir until the rice turns a light golden color.
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Pour in the chicken broth and add the bay leaf.
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Bring the mixture to a boil, then cover and simmer for 20 minutes.
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Season with salt and freshly ground pepper to taste.
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In a shallow 4-quart oven-proof casserole dish, arrange the cooked rice, sausages, diced tomato, and bell peppers.
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Ensure some of each ingredient is visible on top for presentation.
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Bake in the preheated oven for 15 to 20 minutes until heated through.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1010.0kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 16.1g81%
- Cholesterol 104.0mg35%
- Sodium 1619.2mg68%
- Total Carbohydrate 100.6g34%
- Dietary Fiber 2.9g12%
- Sugars 53.0g
- Protein 44.0g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use short-grain Spanish rice like Bomba or Arborio if available, as it absorbs liquid better and provides a creamier texture.
If you cannot find saffron, you can substitute with a pinch of turmeric for color, though the flavor will be different.
Feel free to swap the franks and salami for chicken thighs, shrimp, or mussels for a traditional seafood paella variation.
Let the paella rest for 5 minutes before serving to allow the rice to firm up slightly.
