PAELLA ITALIANA

This is my Italian version of the popular Spanish Paella using Italian sausages, instead of chorizo and Italian arborio rice instead of Spanish bomba rice. I used chicken, Italian sausages, mussels, clams, and calamari rings. Use whatever seafood you like. You can also make the paella with shellfish alone.

2 T extra-light olive oil, divided

Salt and freshly ground black pepper

4 boneless-skinless 1chicken thighs, cut into thirds

3 sweet or hot Italian sausage links

2 t smoked paprika

1 medium yellow onion, finely diced

4 cloves garlic, minced or pressed

1 t fresh oregano leaves or freeze-dried oregano

2 cups Arborio rice

4 cups warm chicken stock or broth
1 t crushed saffron threads
1 (8-oz) bottle clam juice
1 (14 oz) can fire roasted diced tomatoes 

½ cup dry white wine

2 fresh or dried bay leaves

12 fresh mussels, beards removed and scrubbed clean
16 fresh littleneck clams, soaked in cold water 15 minutes
1 lb large shrimp, peeled and deveined
¼ lb squid (calamari) cut into circles

1 cup frozen peas, thawed
½ cup pimento stuffed green olives

¼ cup Italian parsley, chopped

1 roasted red bell pepper, from a jar, drained, thinly sliced

Lemon wedges, for serving

Crusty Italian bread, for serving

In a paella pan or large flat skillet, heat one tablespoon of the oil over medium heat.

Season the chicken with salt and pepper and cook the chicken until lightly brown. 
Remove to the platter.

Add the Italian sausages and brown on all sides, for about 10 to 12 minutes.

Remove to the platter with the chicken and sprinkle all with the smoked paprika.

Lower the heat and add the other tablespoon of oil and sauté the onion and bell peppers for about 5 minutes.

Add the garlic and sauté another minute.

Add the oregano and rice and cook for a minute or two.

Pour in the chicken stock, clam broth, tomatoes, and saffron. 
Stir to combine and turn off heat while slicing sausages.

Slice the Italian sausages into circles and add to the pan along with the chicken.

Add the wine and bay leaves.

Cover tightly and simmer over low heat for 15 minutes.

Remove lid and tuck in the mussels and clams. 
Cover and cook another 7 to 8 minutes, or until mussel and clam shells have opened.
Add the shrimp and squid, cover and let cook another 5 minutes.
Remove lid and sprinkle with peas, olives, parsley, and roasted bell pepper slices.
Turn up heat for 30 seconds to let the rice stick and caramelize on the bottom of the pan.

Turn off heat, cover, and let sit for 10 minutes.

Serve with lemon wedges and crusty bread.

Serves 4