By Ashleigh Evans of

Don’t let paella intimidate you!

Paella, while delicious, seems to sometimes intimidate chefs because of it’s vibrant ingredients (particularly saffron) and it’s notorious large portion.

Our food blogger Ashleigh has put together a paella recipe you can make it easily any day of the week…in less than 30 minutes!

It’s traditionally is made with seafood, but this more western version uses smoked sausage, chicken and, of course, beans. This recipe is a great way to use up a rotisserie chicken or any sausage you have on hand. You can also make it fancier by using shrimp or other seafood for one of the proteins for more traditional version.

One of the staple ingredients, something that makes paella paella, is saffron. This vibrant spice can be a little on the expensive side and sometimes hard to find. So, feel free to use extra smoked paprika instead if desired.

However, if you look in the ethnic aisle of the store, you may find a small container of saffron for under $5!

Another hack to make your paella easier is forgoing the traditional, humongous pan. Instead of a paella pan, using a cast iron skillet is perfect – you end up with a nice crispiness on the rice. Besides, using a paella pan is a good way to end up with way too much food. Although, paella is a great dish to prepare for feeding a crowd. A little can go a long way.


Everyday Sausage & Chicken Paella with Great Northern Beans

Everyday Sausage & Chicken Paella with Great Northern Beans


  • 14 oz. smoked sausage
  • 2 cups shredded chicken
  • 1 1/4 cups of Randall Great Northern Beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1.5 cups white rice, rinsed
  • ½ tsp. turmeric
  • ½ tsp. smoked paprika
  • 2 pinches of saffron
  • 1 14.5-oz. can petite-diced tomatoes
  • 2 cups chicken stock
  • 1 cup frozen green peas
  • Salt & Pepper, to taste


  1. Heat your cast iron skillet over medium high heat. Add 1 tablespoon canola oil. Add onions, smoked sausage and garlic to the pan. Cook until sausage browns, about 5 minutes, stirring frequently.
  2. Add rice to the pan to toast. Season with smoked paprika, turmeric and saffron. Slowly pour in beans and diced tomatoes. Finally, add chicken broth and shredded chicken.
  3. Season with salt and pepper, then cover with foil. Let cook for 20 minutes, stirring every 5 minutes. Add frozen peas during the last 5 minutes.
  4. Serve immediately.
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