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2hrs 30mins

Ingredients Nutrition


  1. Mix 1 T oil, 1/2 t salt, 1/2 t pepper, 2 crushed garlic cloves.
  2. Marinade shrimp in mixture and set aside.
  3. Heat 2 T oil in pan; sauté red pepper until black and blistery. Remove.
  4. Add 1 t oil to pan; S&P chicken both sides; brown 3-5 minutes on each side. Remove.
  5. Add sausage to pan; brown 2-5 minutes. Remove.
  6. Leave 2 T of drippings in pan and add (and stir):
  7. *** Onion until golden and translucent - few minutes.
  8. *** 6 cloves crushed garlic - 1 minute.
  9. *** Diced tomato til dark color - 1-2 minutes0.
  10. *** Arborio rice to coat - 2 minutes.
  11. *** 3/4 cup white wine.
  12. *** 3 cups chicken broth (I microwave the broth before I add it so it's at least warm).
  13. *** Chicken thighs and sausage.
  14. *** Bay leaf.
  15. *** 1/2 t saffron.
  16. Put the lid on and bring to simmer on stove; then put into oven with lid on at 350 degrees F for 15 minutes - or until liquid is absorbed. Sometimes it takes longer - it depends on the pan. Don't let it get too dry, though. At 15 minutes check it and stir it - that'll tell you how much longer to go.
  17. When liquid is mostly absorbed, layer on top: (Shrimp, Mussels (throw out any that are open - push the pointed side down into the rice so they are standing up), Red peppers, 1/2 cup frozen peas).
  18. Back into the oven, cover off, for 10-12 minutes.
  19. Out of oven - let rest at least 5 minutes.
  20. Sprinkle chopped parsley on top before serving - and serve in the pot!
  21. No salad is necessary - I serve with crunchy french bread and butter. And I like it with Sangria or red wine or beer.
  22. Enjoy!

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