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Frank-Ly Paella, Barcelona Style

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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 servings

PREP

30 min

COOK

45 min

READY

90 min

This 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

1 453.6
2 473
CUPS ML RICE
white
16 16
EACH EACH FRANKFURTERS (HOT DOGS)
cocktail size (mini) *
8 231.2
OUNCES ML/G HOT ITALIAN SAUSAGE
or sweet, hard salami, thinly sliced
79
CUP ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
peeled and minced
1 1
MEDIUM EACH ONION
chopped
¼ 1.3
TEASPOON ML SAFFRON THREAD
crushed *
4 946
CUPS ML CHICKEN BROTH
1 1
MEDIUM EACH TOMATO
seeded and chopped
1 1
EACH EACH GREEN BELL PEPPER
seeded, and diced
1 1
EACH EACH SWEET RED BELL PEPPER
seeded and, cut into thin strips
1
X BAY LEAVES
to taste *
1
X SALT AND BLACK PEPPER
to taste *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 855 62% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 2159mg 90%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 59g
Vitamin A 15% Vitamin C 59%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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