Paella con Salsiccia

Rice dishes are common in Italy and Paella is very similar to Risotto.

You will find some of the most delicious Paella in Venezia.

½ CUP OLIVE OIL

3 CLOVES GARLIC – minced

2 ONIONS – chopped

3-4 PEPPERS – yellow, red, orange – chopped

2 1/2 – 3 LBS ITALIAN SAUSAGE MEAT

1 CUP CHOPPED PANCETTA

1 TSP SAFFRON – soaked in one cup water

2 CUPS ARBORIO RICE

½ CUP DRY WHITE WINE – something you will

       enjoy drinking as you are cooking!

2 CUPS CANNED CRUSHED TOMATOES

SALT AND PEPPER TO TASTE

Putting it together:

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 about

5-7 minutes.  Add the pancetta and mix in and then add the sausage

breaking up any very large lumps.  Sauté for 10 more minutes.

When the sausage has cooked for 10 minutes, add the rice, saffron

and water, wine and tomatoes.  Mix all thoroughly and slowly bring

to a boil.  Mix in a little salt and pepper, cover and cook until the

liquid is absorbed and the rice is cooked.  If the rice is not ready

and the liquid is absorbed, add a little more wine and/or water and

continue to cook.  Transfer to a low rimmed bowl and serve.  All the

easier is you are cooking in a paella pan.  Then it goes right to table.

BUON MANGIATI!