Shellfish Paella With Italian Sausage Recipe
Ingredients
| Chicken stock | 8 Cup (16 tbs) | |
| 1 teaspoon saffron threads cup olive oil | ||
| 1/4 2 pounds Tarantino mild Italian sausages | ||
| 2 white or yellow onions, finely chopped | ||
| Red bell pepper | 1 To taste, finely chopped | |
| Arborio rice | 4 Cup (16 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
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
Chef
