Italian Sausage And Bell Pepper Paella Food

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

QUICK AND EASY PAELLA

Steps:

• Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
• Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
• Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
• Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
• Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
• Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
• Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

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.

MIXED SAUSAGE PAELLA

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

PAELLA ITALIANA

Steps:

• Remove the tenderloins (small muscle on the underside) from the chicken breasts. Cut the chicken breasts in half lengthwise. Cut all the chicken into 1 1/2-inch pieces. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the oil in a large ovenproof pot over high heat. When the oil is almost smoking, add the chicken. Cook until well browned on 2 sides, turning once, 6 to 7 minutes total. Add the sausage to the pan. Cook for 10 seconds.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp to the pan, stir once then cook for 2 to 3 minutes. Stir in 1 1/2 teaspoons paprika and the oregano. Pour the mixture onto a baking sheet to cool.
• Return the pan to high heat. Add onions, carrots, and celery. Pour the juices from the baking sheet into the pan. Reduce the heat to medium-low. Cook until the vegetables are soft, but not brown, about 10 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Raise the heat to high. Add 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 teaspoons paprika. Cook for 2 minutes, stirring occasionally. Add the rice. Stir to evenly coat the grains with oil. Cook for 1 minute. Add the stock and bring it up to a simmer. Add the tomatoes and stir to incorporate. Sprinkle in the saffron. Taste and adjust the seasonings, if needed. Cook until the liquid comes back to a simmer. Cover and put the pan in the oven. Cook for 15 minutes. Remove the pan from the oven. Return the chicken, sausage, and shrimp to the pan. Cover the pan again and put it back in the oven to cook for an additional 10 to 15 minutes until everything is warm.
• Serve the paella warm with a bowl of pepperoncini on the side. Invite guest to add a couple pepperoncini to the servings and drizzle some of their vinegar on the paella.

ITALIAN SAUSAGE AND BELL PEPPER PAELLA

Steps:

• 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.

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.

ITALIAN SAUSAGE AND BELL PEPPERS

Steps:

• Brown the sausage in a large skillet.
• Add onions and saute for ~2 min.
• Add peppers and garlic and saute 1 min.
• Add the tomatoes with their water, fill the can with water and add that too.
• Add Italian seasoning and salt and pepper to taste.
• Simmer uncovered until the sausage is cooked through (I usually cut them into thirds to speed cooking time and ease serving).