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The New York Times Wine Club
Mixed Sausage Paella
The New York Times Wine Club Mixed Sausage Paella

Mixed Sausage Paella

The bold flavors of the herb-laced lamb and spiced pork sausages in this paella are softened by starchy rice and chicken stock.
Serve with:
4 servings
4 cups chicken stock
½ teaspoon saffron threads
3 tablespoons extra-virgin olive oil
6 ounces chorizo, sliced
6 ounces merguez (lamb sausage), sliced
6 ounces garlic sausage, sliced
1 large onion, finely chopped
½ cup red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon Spanish smoked paprika
1½ cups Spanish short-grain rice
½ cup tomato purée, fresh or canned
Salt and freshly ground black pepper
½ tablespoon chopped flat-leaf parsley
1. 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.

2. 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.

3. 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.

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