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Step 1
Toast saffron threads in a sauté pan for 2-3 minutes, stirring constantly. Remove from heat and add to the white wine. This infuses the wine with the saffron, creating a more intense flavor. Set aside for later use.
Step 2
Over a medium to high heat, add oil to the paella pan. Then add onion and cook until translucent, about 7 minutes.
Step 3
Add garlic and cook for 2 more minutes.
Step 4
Add all of the rice and stir frequently. This technique is known as ‘parching’. By heating the rice for 3-5 minutes prior to adding any liquid, the rice will essentially become “thirstier,” and soak up more broth.
Step 5
Once the rice is hot, add half of the stock and half of the saffron infused wine.
Step 6
Stir occasionally and bring to a boil. As the liquid is soaked up, add more stock and wine.
Step 7
While slowly adding stock to keep the rice ‘wet’, add in the bell pepper.
Step 8
Before the rice is fully cooked, add in the sausage and chicken. Stir occasionally and be sure to bring back to a boil to ensure the meats cook all the way through, about 7 minutes.
Step 9
Lastly, add the shrimp and cover with the rice. The shrimp will only take 2-3 minutes to cook thoroughly. As soon as it is done, remove the pan from the heat.
Step 10
Garnish with parsley and lemon wedges.