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Shellfish Paella With Italian Sausage

creative.chef's picture
Ingredients
  Chicken stock 8 Cup (128 tbs)
  Saffron threads 1 Teaspoon
  Olive oil 1 Cup (16 tbs)
  Mild italian sausage 2 Pound (Tarantino)
  White onion/Yellow onion 2 , finely chopped
  Red bell pepper 1 , finely chopped
  Arborio rice 4 Cup (64 tbs)
  White wine 1 Cup (16 tbs)
  Tomatoes 5 Large, chopped
  Salt To Taste
Directions

1. Preheat oven to 400°F.
2. Place chicken stock in a stockpot, add saffron and bring to a boil. Set aside.
3. Heat 2 tablespoons olive oil in a large round saute, roasting or paella pan with a lid over medium heat. Add sausages and cook until browned. Re

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Interest: 
Healthy

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