Sausage Paella

Name: Sausage Paella
Ingredients: 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

12 ingredients

12 steps

Ingredients

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

Directions

1

Break off pieces of sausage and brown in a large skillet over medium high heat.
2

Remove browned sausage with a slotted spoon and set aside.
3

Heat the olive oil in a the same skillet or in a paella pan over medium heat.
4

Saute bell pepper and onion until they start to soften.
5

Stir in the garlic, red pepper flakes and rice.
6

Cook, stirring, to coat rice with oil, about 3 minutes.
7

Stir in saffron threads, bay leaf, oregano and chicken stock.
8

Bring to a boil, cover, and reduce heat to medium low.
9

Simmer for 20 minutes.
10

Add baby peas and sausage and stir.
11

Cook until the peas are heated through.
12

Serve warm.