Saffron Sausage Paella

California Olive Committee
  • Yield: 4 servings


2cups low-sodium chicken broth
2cups water
1/4cup sun-dried tomatoes, sliced
1/4cup paprika
1pinch saffron
1tablespoon olive oil
6ounces cooked chicken or turkey sausage, sliced into half moons
6ounces baby artichokes, trimmed and cut into wedges
1tablespoon minced garlic
1 1/2cups arborio rice
1cup California Black Ripe Olives, sliced
2tablespoons chopped chives


  1. Pour chicken broth and water into a small saucepan. Add sun-dried tomatoes, paprika and saffron and bring to a boil. Set aside.
  2. Heat oil in a large ovenproof sauté pan or paella pan over medium-high heat. Add sausage and artichokes and cook for 4 to 5 minutes, stirring occasionally to brown evenly. Stir in garlic and rice and continue cooking for another 1 to 2 minutes. Pour in chicken broth and olives and simmer for 10 minutes over medium-low heat. Transfer pan to a 500F oven for approximately 7 minutes until rice is cooked through, but not dry. Remove from oven, allow to rest for 5 minutes, then sprinkle with chives and serve hot.

Recipe courtesy of the California Olive Committee