Mixed Sausage Paella Recipe (2024)

Love this recipe. I've made in places where I couldn't get the merguez sausage so doubled the chorizo. Last night I used two different brands of chorizo and bone in chicken thighs. My guests demanded left overs to take home for lunch. I also prefer to use a can of drained chopped tomatoes rather than the puree.

The only problem I see with this preparation is adding all of the stock at once to the pan. If using a shallow paella pan there will not be enough volume for all 4 cups. You will need to add a little stock at a time until the rice is cooked. Each paella rice is a little different also. Some take 25 minutes and others require 30-35 minutes in my experience. Otherwise perfect recipe!

What's the point of parchment?

Paella pans have no lids, so you use parchment to retain the heat. You could use a lid from another pan if you have one big enough to fit your paella pan, or even a thick dish towel.

I adjusted the quantities of sausage, stock and rice to serve two and added shrimp as the rice was finishing. This and the residual heat from 10 minutes standing cooked the shrimp perfectly.
Simple and quick, great recipe!

Not clear why the stock should be strained?

The chorizo is Spanish (dried) rather than Mexican (fresh)?

This is terrific as is, but I added shrimp at the end plus a big squeeze of lemon to brighten. The merguez sausage is the star of the show. Delicious!

This recipe has now become my go to recipe for camping when I am feeding other peeps. I cook it over a campfire in a cast iron pan. I've learned that I need to know how hot my chorizo is and then I choose hot or sweet smoked paprika depending on the hotness.

Yes, do not understand that part AT ALL

Made this last night with some modifications. Had loose spicy Italian sausage, so used that. Needed to use up some mushrooms, so threw those in as I was browning the sausage. Didn't have tomato puree, so used a can of fire roasted diced tomatoes. It came out great and was quite spicy. My husband really liked it. There was a lot leftover, too, which will make an easy dinner. I think you can use this as a base and add other ingredients to your taste. Thanks for a great recipe!

I used two each chorizo and mild Italian sausages plus three bone-in, skin-on chicken thighs (cut in half to make smaller/more numerous) so it wouldn't be a total sausage fest. :) Total dinner party experiment win!

Threw in some kale at the end. Delicious

We didn't have merguez, so we doubled the chorizo. It turned out great.

Didn't have garlic sausage but we had enough merguez and chorizo for the total amount of sausage. And plain old long-grain rice works just fine. Very tasty and easy to make. Will definitely make this again.

This is jambalaya

I have been cooking this for years, it is a fantastic easy recipe that is flexible and very good. I don’t use white rice for anything (given it’s lack of nutritional value) and have always made this with short grain brown rice - need to add a little water at the end to cook a short time longer.

Skip lamb sausage and add grilled skinless boneless chicken thighs a little under done. Use combination of farmers market, loose chorizo and cubed dry chorizo. Add wine to chicken broth?

Use aioli — mayo, lemon juice, garlic salt

made my first paella to this recipe tonight, it turned out perfect... I put some asparagus on top with about 10 minutes of cook time left. Great reviews at home...

This is a real keeper. Easy and flexible.I used a 14 oz. Package of chorizo and 3 chicken thighs, boneless. Needed a bit more chicken stock for the Arborio rice to cook completely. Tossed about a half pound of shrimp on top for the last 10 minutes while it was covered with parchment. Cooked perfectly. Enough for 4 adults with one serving left over.

Made this with Aborio rice, for sausage I used linguica, chorizo and real kielbasa (Blue Seal). Added some white wine. Other than that made the recipe to a T. Also split between 2 stainless steel fry pans. Deliciousness

Added::Sazon packet x2 AdoboCorianderGround mustard Chipotle powderCinnamonLemon juiceRed wineRice takes longer to cook in regular pan, needed to add water. Wait to add shrimp until rice is almost done

This was so good! My hubby doesn't eat pork or beef so I used 3 fresh chicken chorizo sausages & 2 fresh spicy Italian chicken sausages. I browned the sausages so they would be easier to slice then browned the sliced sausage. Used a can of drained fire-roasted tomatoes & calrose rice. Followed the recipe other than the above, including the parchment paper, lol! Very yummy. The rice was perfect.

This recipe is outstanding. Doubled it to feed 9 and there was nothing left. Used more sausage than specified, and replaced the tomato puree, which I didn't have, with 1/3 tomato paste to 2/3 water. I'll be making it again!

Good. Get merguez and garlic sausage next time

I only used chorizo because I couldn’t find the other two sausages, but I otherwise cooked the recipe as is, and it was delicious. It was my first attempt at paella, so now I’m eager to find other recipes (and perhaps invest in a paella pan...this time around, I used my cast iron).

I have a little one who doesn’t like any spice so I cut up a few skinless, boneless chicken things to add. I sear them after the sausage as an addition. It’s delicious and everyone is happy.

Some might say this is not paella (I've read stern warnings that chorizo DOES NOT BELONG), but it's as advertised: a satisfying one-pot dish that can be cooked and eaten on a weeknight. I had leftover cooked meguez and some Spanish chorizo, so I was thrilled to find it (and didn't worry about the 3rd sausage). Arborio or carnarolli (risotto) rice works fine. B/c my merguez was cooked, I added it and chorizo about 1/2 way thru. You can use a pan lid instead of parchment, but do let it rest.

Of the many recipes I've tried from NYT Cooking, this is a favorite. The first time I made it with just merguez, and it was great. Since I have trouble digesting fresh bell peppers, I added chopped jarred piquillos from Spain instead, to good effect. And I didn't have tomato puree so I used tomato paste dissolved in water, which worked like a charm. The second time I mixed merguez and Italian sausage (which I briefly parboiled to lose the excess fat) and it was even better. Thanks, Florence!