Border Paella

Transport your taste buds straight to the borderlands with this vibrant Border Paella—a fusion of classic Spanish tradition and bold Southwestern flair. This one-pan wonder combines tender, golden-seared chicken thighs, smoky andouille sausage, and succulent shrimp with a medley of colorful veggies, including sweet red bell peppers and mildly spicy poblano peppers. Infused with aromatic saffron, cumin, and paprika, the short-grain rice absorbs a rich broth of chicken stock and tangy diced tomatoes, creating a dish that’s as flavorful as it is hearty. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this soul-warming paella is perfect for family dinners or casual entertaining. Ready in about an hour and serving four, Border Paella brings rustic charm and bold flavors to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 8 ounces smoked andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium poblano pepper, diced
• 4 garlic cloves, minced
• 1.5 cups short-grain rice (such as bomba or arborio)
• 14 ounces diced tomatoes (with juices)
• 3.5 cups chicken stock
• 1 pinch saffron threads
• 1 teaspoon paprika
• 1 teaspoon cumin
• 12 large cooked shrimp, peeled and deveined
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large, wide paella pan or heavy skillet over medium heat. Add the olive oil.

Step 2

Season the chicken thighs with salt and black pepper. Sear the chicken in the pan for 5 minutes per side, until golden brown. Remove and set aside.

Step 3

Add the sliced andouille sausage to the pan. Cook for 3-4 minutes, stirring occasionally, until browned. Remove and set aside with the chicken.

Step 4

Add the diced onion, red bell pepper, and poblano pepper to the pan. Cook for 5-6 minutes, until softened.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Add the rice to the pan and stir to coat it in the vegetable mixture. Toast the rice for 1-2 minutes.

Step 7

Stir in the diced tomatoes, chicken stock, saffron, paprika, and cumin. Bring the mixture to a simmer.

Step 8

Nestle the seared chicken thighs and cooked sausage into the rice mixture. Cover the pan and reduce the heat to low. Cook for 20 minutes, without stirring, until the rice is tender and the liquid is absorbed.

Step 9

Arrange the cooked shrimp on top of the paella during the last 5 minutes of cooking to warm them through.

Step 10

Remove the pan from heat and let the paella rest, covered, for 5 minutes.

Step 11

Sprinkle the paella with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	3371.9 grams (3371.9g)

Amount per serving	% Daily Value*
Calories	3174

Total Fat 166.90g	214%
Saturated Fat 42.60g	213%
Polyunsaturated Fat 4.00g
Cholesterol 1244mg	415%
Sodium 6154mg	268%
Total Carbohydrate 150.70g	55%
Dietary Fiber 17.30g	62%
Total Sugars 33.30g
Protein 269.50g	539%

Vitamin D 32IU	159%
Calcium 487mg	37%
Iron 21mg	116%
Potassium 4079mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 33.9%

Carbs: 18.9%