Rustic Three-Meat Paella

Name: Rustic Three-Meat Paella
Prep time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Française
Ingredients: 3 tbsp olive oil; 150 g (5 oz) skinless chicken breast, cubed; 150 g (5 oz) cleaned chicken gizzards; 100 g (3.5 oz) chorizo or pork sausage, sliced; 150 g (5 oz) beef tenderloin, cubed; 4 garlic cloves, minced; 1 large onion, finely chopped; 3 ripe tomatoes, finely chopped; 1/2 red bell pepper, diced; 1 litre (4 cups) hot chicken broth; 1 tsp saffron powder; 1 tbsp smoked paprika; 400 g (2 cups) short-grain rice (paella or Arborio); Salt and black pepper to taste; Black olives and bell pepper rings, for garnish; Fresh flat-leaf parsley and chives, chopped

By Marie Lefebvre · Updated September 17, 2026

A hearty and aromatic paella that brings together chicken, sausage, and beef in saffron-infused golden rice. Perfect for a festive family gathering, this rustic one-pan dish is packed with bold flavors and satisfying textures everyone will love.

Prep⏱️ 60 min

Servings👥 5 servings

Difficulty📊 Medium

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🛒 Ingredients

5 servings

3 tbsp olive oil
150 g (5 oz) skinless chicken breast, cubed
150 g (5 oz) cleaned chicken gizzards
100 g (3.5 oz) chorizo or pork sausage, sliced
150 g (5 oz) beef tenderloin, cubed
4 garlic cloves, minced
1 large onion, finely chopped
3 ripe tomatoes, finely chopped
1/2 red bell pepper, diced
1 litre (4 cups) hot chicken broth
1 tsp saffron powder
1 tbsp smoked paprika
400 g (2 cups) short-grain rice (paella or Arborio)
Salt and black pepper to taste
Black olives and bell pepper rings, for garnish
Fresh flat-leaf parsley and chives, chopped

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Directions

1
In a large paella pan or wide skillet, heat the olive oil over high heat.
2
Brown the chicken cubes on all sides for about 5 minutes, then set aside.
3
In the same pan, cook the gizzards, sausage, and beef, stirring occasionally, for about 15 minutes until all meats are nicely browned.
4
Return the chicken to the pan. Add the garlic, onion, tomatoes, and bell pepper. Cook for 5 minutes over medium heat until the vegetables soften.
5
Pour in the hot broth, add the saffron and smoked paprika. Stir well to evenly distribute the spices.
6
Add the rice, season with salt and black pepper, and stir once to combine everything.
7
Bring to a boil, then cook uncovered over medium heat for 8 to 10 minutes, until the broth is absorbed and the rice is cooked through.
8
Remove from heat. Garnish with black olives and bell pepper rings. Scatter fresh parsley and chives on top. Serve immediately.

💡 Chef's Tip

For a crispy caramelized bottom layer (the classic socarrat), raise the heat for the last 2 minutes of cooking and watch closely. Chicken hearts work beautifully as a substitute for gizzards if you prefer.