Paella Risotto with Sausage and Peppers
and steamed mussels

Name: Paella Risotto with Sausage and Peppers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 1 Bell peppers, red, chopped; 8 oz Sausage, pre-cooked or smoked, sliced; 1 Lemons, wedges; 1 tsp Paprika, smoked; 1 tsp Oregano, dried; 1/4 tsp Saffron, dried (opt); 1/4 tsp Red pepper flakes; 10 oz Peas and carrots, frozen; 2 Tbsp Parsley, fresh (opt), chopped; 1 Tbsp Oil, olive; 1 cup Rice, Arborio; 1/2 cup Wine, white (sub stock); 3 cups Stock, any type; 2 cloves Garlic, chopped; 1 lb Mussels, cleaned and debearded; 1/2 cup Stock, any type; 1/2 cup Wine, white (sub stock)

Active: 30 Total: 50

Original GF Paleo Vegetarian

Paella is a classic Spanish dish of saffron-scented rice cooked with meats, seafood, and vegetables. Our creamy "risotto" version is cooked in the oven for a weeknight-friendly spin.
Smarts: Saffron is a fragrant spice that gives distinctive floral notes to this dish. You can find it in better-stocked grocery stores or online. It's quite costly, but a little goes a very long way. Feel free to omit it if you prefer.

Ingredients

Metric

Servings:

Paella Risotto with Sausage and Peppers:

Onions, medium - 1 , chopped
Bell peppers, red - 1 , chopped
Sausage, pre-cooked or smoked - 8 oz , sliced
Lemons - 1 , wedges
Paprika, smoked - 1 tsp
Oregano, dried - 1 tsp
Saffron, dried (opt) - 1/4 tsp
Red pepper flakes - 1/4 tsp
Peas and carrots, frozen - 10 oz
Parsley, fresh (opt) - 2 Tbsp , chopped
Oil, olive - 1 Tbsp
Rice, Arborio - 1 cup
Wine, white - 1/2 cup (sub stock)
Stock, any type - 3 cups

Steamed Mussels:

Garlic - 2 cloves , chopped
Mussels, cleaned and debearded - 1 lb
Stock, any type - 1/2 cup
Wine, white - 1/2 cup (sub stock)

Prep

Onions / Bell peppers / Sausage / Lemons / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine onions and bell peppers in one container. Store sausage, lemons, and garlic in their own separate containers. (Can be done up to 5 days ahead)
Make spice mix - Combine paprika, oregano, saffron (if using), and red pepper flakes. (Can be done up to 5 days ahead)
Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
Peas and carrots - Defrost.
Parsley - Prep as directed.

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Make

Heat oven to 425F / 218C.
Heat a Dutch oven with oil over medium heat. Add onions and bell peppers to heated oil along with a pinch of salt. Saute until onions and peppers begin to turn tender, 3 to 4 minutes.
Add sausage and continue cooking until sausage has lightly browned, 2 to 3 minutes.
Add spice mix and rice and stir to coat the rice with seasonings. Pour in wine (portion for risotto) and simmer until most of the liquid is absorbed, 2 to 3 minutes.
Add peas and carrots and pour in stock (portion for risotto). Stir to combine everything and bring to a simmer.
Cover pan with a lid and transfer to the oven. Cook risotto until all of the liquid is absorbed and rice is tender, ~20 minutes.
While risotto cooks, heat a large saucepan or saute pan with a lid over medium heat. Add garlic, stock (portion for mussels), and wine (portion for mussels) to the pan and bring to a simmer. Simmer for 1 minute.
Add mussels to the pan and cover with a lid. Reduce heat to medium-low. Cook mussels for 6 to 8 minutes, until mussels have opened up (discard any that do not open.)
When risotto is done, taste and season with some salt and pepper.
Divide risotto among serving bowls. Serve with mussels on top or on the side. Top risotto and mussels with parsley (if using) and squeeze lemon wedges over everything. Enjoy!

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