Saffron Sausage Paella

Saffron Sausage Paella

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 2 cups low-sodium chicken broth

  • 2 cups water

  • 1/4 cup sun-dried tomatoes, sliced

  • 1/4 teaspoon paprika

  • 1 pinch saffron

  • 1 tablespoon olive oil

  • 6 ounces cooked chicken or turkey sausage, sliced into half moons

  • 6 ounce baby artichokes, trimmed and cut into wedges

  • 1 tablespoon minced garlic

  • 1 1/2 cups arborio rice

  • 1 cup Lindsay® Sliced California Ripe Olives

  • 2 tablespoons chopped chives

Cooking Directions

  1. Preheat oven to 500°F.

  2. Pour chicken broth and water into a small saucepot.

  3. Add sun dried tomatoes, paprika and saffron and bring to a boil. Set aside.

  4. Heat oil in a large oven proof sauté pan or paella pan over medium-high heat.

  5. Add sausage and artichokes and cook for 4-5 minutes, stirring occasionally to brown evenly.

  6. Stir in garlic and rice and continue cooking for another 1-2 minutes.

  7. Pour in chicken broth and olives and simmer for 10 minutes over medium-low heat.

  8. Transfer pan to a 500°F oven for approximately 7 minutes until rice is cooked through, but not dry.

  9. Remove from oven, allow to rest for 5 minutes, then sprinkle with chives and serve hot.