Italian Sausage and Bell Pepper Paella

By Cathie davidson

Epicurious

Ingredients

• 4 links hot and or sweet Italian Sausage
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 green bell pepper, cut into 1/2-inch-wide strips
• 1 medium onion, cut into small wedges
• 1 TBL olive oil
• 1 1/2 cups Arborio or other medium grain rice or converted rice
• 1 cup white wine (I use one of the small bottles)
• 2 cans diced tomatoes
• 2 cups of water

Preparation

Step 1

Preheat oven to 400. 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, bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes or until most of the liquid is absorbed. Season with salt and pepper.