Hot Italian Sausage Paella
Ingredients
- 2 large Ontario Pork Hot Italian sausages
- 2 tablespoons olive oil if pan frying sausages - 4 tbsp, divided
- 1 medium red onion thinly sliced
- 1 jalapeño chopped (remove seeds optional)
- 8 oz pickled roasted red peppers drained and sliced
- 1 lb arborio rice
- 1 15 oz can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 2 tablespoons fresh Italian parsley chopped (+ more for garnish)
- 2 cups chicken broth
- 2 cups of water
- 1 lb wild jumbo shrimp shell on
- 1 lb fresh mussels
- 1 cup frozen peas defrosted
Instructions
- Preheat the grill to medium heat.
- Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times). Remove sausages, thinly slice and reserve.
- Alternatively, in a large skillet (with a lid), heat 2 tablespoons olive oil over medium heat, add sausages and cook until browned and fully cooked (8-10 minutes). Remove sausages, thinly slice and reserve.
- Add 2 tablespoons olive oil to the pan, then the onion, jalapeño, peppers, and sauté for 3 to 4 minutes. Add rice and stir to coat, add paprika, tomatoes, parsley, broth and water. Bring to a boil.
- Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
- Stir in the shrimp, mussels, peas and sliced sausage. Cover and continue cooking until the shrimp are opaque and mussels open, 5 to 7 minutes.
Notes
Provided by Ontario Pork: https://ontariopork.on.ca/recipes/hot-italian-sausage-paella