Prep Time: 20 minutes
Cook Time: 40 minutes
- 1 lb Hot Italian Sausage, casing removed
- 1 lb Mixed Seafood (shrimp, mussels, squid)
- 1 cup Arborio Rice
- 1 Onion, diced
- 2 cloves garlic, minced
- 1 can Diced Tomatoes
- 3 cups Chicken Broth
- 1 tsp Paprika
- 1/2 tsp Saffron Threads
- Salt and Pepper to taste
- Fresh Parsley for garnish
- Lemon wedges for serving
- Heat a large-sized paella pan or skillet over moderate heat. Add the sausage and cook; split it with a spoon until it gets browned and fully cooked. Please take out the sausage from the pan and keep it aside.
- Place the onion and garlic in the same pan and cook until soft.
- Stir the rice into the pan, coating each grain with the oil. Prepare for 2-3 minutes until the rice becomes translucent.
- Stir in the diced tomatoes, chicken broth, paprika, and saffron. Take to a boil, then turn the heat to a simmer. Cook for 15 minutes, stirring occasionally.
- Add the mixed seafood to the pan, pushing it into the rice. Cook for another 10 minutes or until the seafood is prepared and the rice is tender.
- Return the cooked sausage to the pan and stir to combine. Season with salt and Pepper.
- Garnish the paella with fresh parsley and serve with lemon wedges.