Italian Sausage And Bell Pepper Paella Recipes

ITALIAN SAUSAGE AND BELL PEPPER PAELLA

Steps:

• Preheat oven to 400ºF.
• Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil.
• Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown.
• Add rice and saute, stirring, 1 minute.
• Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits.
• Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed.
• Season with salt and pepper.

PAELLA

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

SEAFOOD, SAUSAGE AND BELL PEPPER PAELLA

Steps:

• Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar. Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use.
• Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)
• Divide remaining 1/4 cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven.
• Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan. Add saffron and mix well.
• Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels that do not open.
• Meanwhile, prepare barbecue (medium-high heat). Brush grill and lobster with vegetable oil. Place lobsters on grill shell side down. Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes. Transfer to large plate. Tent with foil to keep warm. Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes. Transfer sausages and peppers to another plate. Cut sausages into 2-inch pieces. Cut bell peppers into 1/2-inch-wide strips.
• Divide chicken, lobster, sausage, peppers and peas between Dutch ovens. Cover, remove from heat and let stand 15 minutes. Rearrange shellfish and peppers decoratively atop rice. Serve with lime and lemon wedges.

SIMPLE CHICKEN AND SAUSAGE PAELLA

Steps:

• Using a 12 cup microwaveable dish, combine chopped sausages, onions, green pepper and garlic. Microwave uncovered at a High setting for approximately 4 to 6 minutes or until vegetables are soft. Stir halfway.
• Add long-grain rice, chopped tomatoes, chicken stock, turmeric and cayenne pepper. Stir and cover. Microwave at a High setting for approximately 8 to 10 minutes until boiling. Stir and cover. Microwave at a Medium setting for another 5 minutes.
• Add chicken. Season with salt and pepper. Stir and cover. Microwave at a Medium setting for approximately 7 to 9 minutes or until the chicken is no longer pink inside and most of the liquid has been absorbed.
• Let stand covered for another 5 minutes.
• Serve with chopped green onions.