Mixed Sausage Paella

4 cups chicken stock

½ teaspoon saffron threads

Cooking spray

2 Andouille sausages, sliced

2 hot Italian sausages, sliced

2 chicken-apple sausages, sliced

1 large onion, finely chopped

½ cup red bell pepper, finely chopped

3 cloves garlic, minced

1 teaspoon Spanish smoked paprika

1 ½ cups white rice (use basmati)

8 oz. can tomato sauce

Salt, Freshly ground black pepper

½ tablespoon chopped flat-leaf parsley

 

Heat stock in a saucepan. Add saffron and set aside. Spray a large cast-iron skillet or heavy frying pan with cooking spray. 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 sauce. Add stock. 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 skillet 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.