Sausage and Seafood Paella

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• 5 cups chicken broth
• 1 bay leaf
• ¼ tsp saffron
• ½ cup dry white wine
• 6 Tbsps olive oil
• 1 red pepper, chopped, medium dice
• 1 medium onion, chopped, small dice
• 5 garlic cloves, minced
• 2 medium tomatoes, seeded and chopped
• 1 Tbsp parsley, chopped
• 2 ½ cups Arborio rice
• 1 smoked sausage link (14 oz.), cut into 1” pieces
• ½ lb shrimp, medium, peeled and deveined
• 1 dozen mussels, washed and debearded
• ½ cup frozen peas

• In medium-sized pot set on medium heat add the chicken broth, bay leaf, saffron and white wine
• In the meantime, heat the olive oil in a paella pan or other wide saute pan, and add the peppers, onion, garlic, tomatoes and parsley and cook until the peppers and onions are tender (approx 2-3 minutes)
• Stir the rice into the paella pan and slowly add the warm stock
• Boil the rice mixture over medium-high heat for approx. 10 minutes, stirring occasionally
• Once the rice starts to absorb the liquid, turn the heat to medium-low and cook for an add’l 10 minutes
• Stir in the sausage, shrimp, mussels and peas and then cover the pan with foil and allow the mussels to open and the shrimp to turn pink
• Serve this paella right from the pan!

Serves 6