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Sausage Paella

1 whole Ring Of Sausage, 16oz Size, Casing Removed (I Used Italian)
2 Tablespoons Olive Oil
1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
1 whole Spanish Onion, Chopped
3 cloves Garlic, Crushed
1 teaspoon Crushed Red Pepper
2 cups Uncooked Short-grain White Rice
1 pinch Saffron Threads
1 whole Bay Leaf
1 teaspoon Dried Oregano
1 quart Chicken Stock
1- 1/2 cup Frozen Baby Peas


Break off pieces of sausage and brown in a large skillet over medium high heat. Remove browned sausage with a slotted spoon and set aside. Heat the olive oil in a the same skillet or in a paella pan over medium heat. Saute bell pepper and onion until they start to soften. Stir in the garlic, red pepper flakes and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, oregano and chicken stock. Bring to a boil, cover, and reduce heat to medium low. Simmer for 20 minutes. Add baby peas and sausage and stir. Cook until the peas are heated through. Serve warm.

Source: tastykitchen.com