Shellfish Paella With Italian Sausage
|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|
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