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The Boston Globe

Food & dining

Recipe for paella stew

Paella stew.

Food styling/Sheryl Julian, Isabel Furie, Valerie Ryan; Essdras M Suarez/Globe Staff

Paella stew.

Serves 8

The timing of this dressy dish isn’t as delicate as a regular paella. In this version, you roast chicken thighs or drumsticks and turkey or chicken sausage before simmering them briefly in a sauce thick with leeks, yellow peppers, Spanish pimenton, and hot paprika. Make the sauce in advance and add the fish just before serving. Ladle over shallow bowls of white rice.

4Italian sweet turkey or chicken sausages
8bone-in chicken thighs or drumsticks, trimmed of excess fat
Olive oil (for sprinkling)
Salt and black pepper, to taste
2cups long-grain white rice
2tablespoons olive oil
3leeks, thinly sliced and well rinsed
4orange and yellow bell peppers, cored, seeded, and thinly sliced
2cloves garlic, finely chopped
1tablespoon pimenton de la vera
1teaspoon hot paprika
1can (about 16 ounces) plum tomatoes, crushed in a bowl
1cup white wine
2quarts chicken stock
2pounds boneless hake, haddock, cod, or another white fish
½cup chopped fresh parsley

1. Set the oven at 450 degrees.

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2. On a large rimmed baking sheet, arrange the sausages and chicken in one layer. Tuck the edges of the skin under the thighs, if you are using them, to make compact pieces. Prick the sausages well all over. Sprinkle sausages and chicken with olive oil. Roast for
20 minutes, turning the sausages, until both are golden brown. Set aside until cool enough to handle.

3. Meanwhile, bring a soup pot of salted water to a boil (the rice cooks like pasta, in plenty of water). Add the rice and cook, stirring occasionally, for exactly 11 minutes. Start tasting after 10 minutes to see if the grains are cooked through. Drain into a colander, poke a dozen holes in the rice with the end of a wooden spoon and let the rice sit in a warm place.

4. In a large flameproof casserole over medium heat, heat the olive oil. Add the leeks, bell peppers, garlic, and salt. Cook, stirring often, for 15 minutes.

5. Sprinkle the mixture with pimenton and paprika. Cook, stirring, for 2 minutes. Add the tomatoes and cook 2 minutes more. Add the wine and stock. Bring to a boil.

6. Cut the sausages thinly on the diagonal. Add them to the pot with the chicken. Bring to a boil and simmer 5 minutes.

7. Add the fish and return the liquid to a boil. Lower the heat and ladle hot liquid over the fish so it is submerged in the liquid. Cover the pot and simmer for 5 minutes or until the fish is cooked through.

8. Taste for seasoning and add more salt or black pepper, if you like. Divide the rice among 8 shallow bowls. Ladle the stew into them, adding chicken, sausages, and fish to each. Sprinkle with parsley. Sheryl Julian

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