The Sausage Paella or Paella di Salsiccia
Although we think of paella as traditionally being a Spanish dish, we know through history that as one culture conquered or traded with another, these culinary lines were crossed. Rice became popular a long time ago when it was shipped to Venice where paella is very popular today along with a variety of rice dishes. And, throughout Italy various regional versions of risotto are made and enjoyed.
- ½ cup olive oil
- 2 Spanish onions – chopped
- 3 cups sausage – removed from casing
- 1 tsp saffron
- ½ cup dry white wine – or more as needed
- Pinch of salt and black pepper – as necessary
- 2 garlic cloves – minced
- 3-4 red and orange bell peppers – chopped
- 1 cup pancetta – chopped
- 2 cups arborio rice
- 2 cups fresh potatoes – crushed
- 1 bay leaf
- In a large sauté pan with a lid, heat the olive oil and garlic over medium heat. Add the onions and peppers and sauté for 5 minutes. Add the sausage and pancetta and continue cooking for an additional 10 minutes.
- In a small bowl, mix together 1 cup of water and the saffron.
- When the sausage has cooked for 10 minutes, add the rice, saffron water, wine, tomatoes, and bay leaf. Mix thoroughly for a few minutes and bring slowly to a boil.
- Add a pinch of salt and pepper, reduce the heat and simmer, covered, stirring occasionally, until all the liquid is absorbed, and the rice is cooked to taste. If the liquid is absorbed before the rice is cooked, add additional wine, and water and continue to cook.
- Remove pan from the heat.
- Transfer to a serving plate and serve.
NOTE: If you cannot find good ripe juicy tomatoes, canned, crushed tomatoes can be substituted.