Frank-Ly Paella, Barcelona Style
Submitted by tuliar
Frank-ly paella with hot dogs, cocktail franks, and salami standing in for traditional seafood, cooked with saffron rice, peppers, and tomatoes. A playful, kid-friendly spin on Spanish paella.
YIELD
8 servingsPREP
30 minCOOK
45 minREADY
90 minThis paella throws out the rulebook and replaces the traditional seafood and chicken with something everyone actually has in their fridge: hot dogs. Full-sized franks cut into strips and pieces, cocktail-sized mini franks, and sliced salami all get browned in olive oil before joining saffron-tinted rice cooked in chicken broth with garlic, onion, tomato, and bell peppers.
Is it authentic Barcelona paella? Absolutely not. Is it fun, filling, and something kids will devour without complaint? Absolutely yes. The saffron rice and the technique (toasting rice until golden before adding broth, simmering covered for 20 minutes) are genuinely Spanish. The proteins just took a more accessible detour.
Everything gets arranged in a shallow casserole with some of each element showing on top, then heated through in the oven for 15 to 20 minutes. The presentation mimics the colorful, arranged-on-top look of traditional paella.
Kitchen Tips
- Toast the rice with the saffron in oil until golden before adding broth. This step gives the rice a nutty flavor and helps the grains stay separate
- Brown the franks and salami first for flavor. Skipping the sear means bland, steamed-tasting meat
- Crush the saffron threads before adding for even color distribution
- Arrange the casserole with variety showing on top for the best visual impact
Variations
- Add cooked shrimp or chicken alongside the franks for a more traditional protein mix
- Use chorizo instead of salami for a spicier, more authentically Spanish sausage
- Stir in frozen peas in the last 5 minutes of rice cooking for color and sweetness
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cut four franks into quarters lengthwise.
Slice remaining Franks into 3 pieces.
Heat 2 tablespoons oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside.
Add 1 tablespoon oil and cocktail franks and salami slices.
Lightly brown; remove and set aside.
Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes.
Add rice and saffron, cook and stir until rice turns golden.
Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes.
Salt and pepper to taste.
In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top.
Heat in oven 15 to 20 minutes.
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