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Paella A La Near East

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This hearty paella brings together the rich flavors of pork sausage and chicken with the briny sweetness of shrimp and mussels. The rice absorbs a savory broth infused with garlic, cinnamon, and fresh peppers, creating a dish that is both comforting and complex. It’s perfect for weekend dinners or festive gatherings where sharing a large skillet is part of the experience. The combination of tender meat, plump shellfish, and perfectly cooked rice offers a satisfying texture in every bite. Serve it directly from the pan to keep the rice moist and warm, making it an ideal centerpiece for any meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 354.3
Description
This hearty paella brings together the rich flavors of pork sausage and chicken with the briny sweetness of shrimp and mussels. The rice absorbs a savory broth infused with garlic, cinnamon, and fresh peppers, creating a dish that is both comforting and complex. It's perfect for weekend dinners or festive gatherings where sharing a large skillet is part of the experience. The combination of tender meat, plump shellfish, and perfectly cooked rice offers a satisfying texture in every bite.
Ingredients
  • 1/4 pound Bulk pork sausage
  • 3 Whole Chicken legs, split
  • 1/4 cup Vegetable oil
  • 1 Medium Red bell pepper, cut into strips
  • 1/2 cup Onion, chopped
  • 1/2 teaspoon Cinnamon
  • 1 Medium Green pepper, chopped
  • 1/2 pound Large shrimp, shelled & deveined
  • 2 Cloves Garlic, minced
  • 1 cup Frozen peas
  • 8 ounces Package Near East Spanish Rice (including spice sack)
  • 12 Whole Mussels, cleaned and scrubbed
  • 1 cup Water
  • 1 can Diced tomatoes (from spice sack contents)
Directions
  1. 1
    Crumble the bulk pork sausage into a large Dutch oven or heavy skillet over medium heat.
  2. 2
    Cook the sausage, stirring often, until browned.
  3. 3
    Remove the browned sausage with a slotted spoon, draining excess fat over the pot, and set aside.
  4. 4
    Brown the chicken legs on all sides in the remaining sausage drippings.
  5. 5
    Remove the chicken and set aside.
  6. 6
    Add vegetable oil to the drippings to total 1/4 cup.
  7. 7
  8. 8
    Stir in the rice, the contents of the spice sack, tomatoes, water, red bell pepper strips, and cinnamon.
  9. 9
    Heat the mixture to a boil.
  10. 10
    Return the chicken to the pot, cover, and simmer for 25 minutes.
  11. 11
    Stir in the shrimp, peas, and reserved sausage.
  12. 12
    Place the mussels on top of the rice mixture.
  13. 13
    Cover and simmer for 10 minutes, or until the shellfish are cooked and the liquid is absorbed.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 354.3kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 6.0g30%
Cholesterol 114.9mg39%
Sodium 321.2mg14%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 36.0g72%

* 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

Ensure mussels are thoroughly scrubbed and debearded before cooking. Discard any mussels that do not open after cooking.

If using fresh rice instead of a kit, adjust liquid ratios accordingly and add your own saffron or turmeric for color.

For a richer flavor, substitute chicken broth for the water.

Serve immediately while hot to ensure the best texture for the rice and shellfish.

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Read it online: https://www.chefs-mate.com/recipe/paella-a-la-near-east/