Autumn Paella With Chicken, Sausage, Shrimp, And Olives - cooking recipe

Ingredients

1 quart chicken broth
1/4 teaspoon salt
1/4 teaspoon saffron thread
3 tablespoons olive oil
3/4 lb sweet Italian sausage or 3/4 lb hot Italian sausage, cut into 2-inch pieces
3 lbs chicken thighs (skin on, bone-in)
1 large yellow onion, chopped
1 medium green bell pepper, thinly sliced
1 3/4 cups canned diced tomatoes
1/2 1/2 cup dry vermouth or 1/2 cup dry white wine
1 tablespoon smoked paprika
2 teaspoons stemmed fresh thyme (or 1 teaspoon dried thyme)
2 1/2 cups arborio rice or 2 1/2 cups valencia rice
1/4 lb medium shrimp, peeled and deveined
1/2 cup halved pitted green olives

Preparation

In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
Cover, decrease heat to very low, and keep warm without simmering.
Heat a 14-inch paella pan over medium heat.
Swirl in the olive oil; then add the sausage.
Cook until browned, turning occasionally, about 8 minutes.
Transfer sausage to a large plate.
Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
Position oven rack in the center of oven and preheat oven the 375\u00b0.
Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
Pour in the warmed broth mixture; bring to a full simmer.
Decrease heat and simmer, uncovered, for 10 minutes.
Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
Sprinkle the olives over the dish.
Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.