Italian Sausage and Bell Pepper Paella

By December 19, 2010Uncategorized

2 links hot and/or sweet

Italian sausage (about 6 ounces total)

1 green bell pepper, cut into 1/2-inch-wide strips

1 small onion, cut into 1/2-inch wedges

1/2 tablespoon olive oil

3/4 cup Arborio or other medium-grain rice or converted rice

1/2 cup dry white wine

1 cup drained canned tomatoes, chopped coarse

1 1/2 cups water

Preheat oven to 400°F. 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 sauté, 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. Adapted from Gourmet, Dec. 1996.


Author Terra

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