Saffron Sausage Paella


  • 2 cups low sodium chicken broth
  • 2 cups water
  • 1/4 cup sun-dried tomatoes, sliced
  • 1/4 teaspoon paprika
  • 1 pinch saffron
  • 1 tablespoon olive oil
  • 6 ounces cooked chicken or turkey sausage, sliced into half moons
  • 6 ounces baby artichokes, trimmed and cut into wedges*
  • 1 tablespoon minced garlic
  • 1 1/2 cups arborio rice
  • 1 cup California Black Ripe Olives, sliced
  • 2 tablespoons chopped chives


  1. Pour chicken broth and water into a small saucepot.
  2. Add sun dried tomatoes, paprika and saffron and bring to a boil. Set aside.
  3. Heat oil in a large oven proof sauté pan or paella pan over medium-high heat.
  4. Add sausage and artichokes and cook for 4-5 minutes, stirring occasionally to brown evenly.
  5. Stir in garlic and rice and continue cooking for another 1-2 minutes.
  6. Pour in chicken broth and California Ripe Olives and simmer for 10 minutes over medium-low heat.
  7. Transfer pan to a 500°F oven for approximately 7 minutes until rice is cooked through, but not dry.
  8. Remove from oven, allow to rest for 5 minutes, then sprinkle with chives and serve hot.*substitute frozen artichoke hearts if necessary.