Get ready to embark on a culinary journey to Spain with my Mixed Sausage Paella recipe! This vibrant and flavorful dish combines the rich and smoky flavors of assorted sausages with the aromatic spices of saffron-infused rice. It's a hearty and satisfying meal that's perfect for sharing with friends and family.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup frozen peas
• 1/2 cup green beans, trimmed and chopped
• 1/2 cup sliced chorizo sausage
• 1/2 cup sliced Spanish or Andouille sausage
• 1/2 cup sliced smoked sausage
• 1/2 cup cooked chicken breast, diced
• 1/2 cup cooked shrimp, peeled and deveined
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Directions

1. Prepare the Saffron Infusion:
   In a small saucepan, heat the chicken broth over low heat. Add the saffron threads and let them steep in the hot broth. This will infuse the liquid with a lovely saffron color and flavor.
2. Sear the Sausages and Chicken:
   In a large paella pan or a wide, shallow skillet, heat the olive oil over medium-high heat. Add the sliced chorizo, Spanish or Andouille sausage, and smoked sausage. Sauté until they are browned and have released some of their flavorful oils.
   Add the diced chicken breast to the pan and cook until it's lightly browned and cooked through. Remove the meats from the pan and set them aside.
3. Sauté the Aromatics:
   In the same pan, add the chopped onion, garlic, red bell pepper, and yellow bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
4. Toast the Rice and Add Spices:
   Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
   Sprinkle in the paprika and cayenne pepper, and season with salt and pepper. Mix well to coat the rice with the spices.
5. Add Tomatoes and Broth:
   Pour in the diced tomatoes and saffron-infused chicken broth. Stir to combine everything evenly. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the rice to absorb the liquid.
6. Layer the Meats and Vegetables:
   Arrange the sautéed sausages, chicken, shrimp, green beans, frozen peas, and any remaining vegetables on top of the rice. Gently press them into the rice mixture.
7. Simmer and Finish:
   Cover the paella pan with a lid or foil and reduce the heat to low. Let the paella simmer for about 15-20 minutes, or until the rice is tender and has absorbed the flavors.
   Remove the lid and cook for an additional 5 minutes to develop a nice crust on the bottom of the rice, known as socarrat.
8. Garnish and Serve:
   Sprinkle freshly chopped parsley over the paella for a burst of color and freshness.
   Serve hot with lemon wedges on the side, allowing diners to squeeze lemon juice over their servings for an extra zesty kick.

Enjoy your Mixed Sausage Paella, a tantalizing medley of flavors that captures the essence of Spanish cuisine!