• Ingredients: 31
  • Serves: 2

Italian sausage and bell pepper paella with links hot and/or sweet italian sausage, 1/2 red bell pepper, cut into 1/2-inch-wide strips, 1/2 green bell pepper, cut into 1/2-inch-wide strips, small onion, cut into 1/2-inch wedges, olive oil, arborio or other medium-grain rice or converted rice, dry white wine, drained canned tomatoes, chopped coarse, water.

Ingredients

  • 2 links hot and/or sweet Italian sausage
  • 1/2 red bell pepper, cut into 1/2-inch-wide strips
  • 1/2 green bell pepper, cut into 1/2-inch-wide strips
  • 1 small onion, cut into 1/2-inch wedges
  • 1/2 tbsp. olive oil
  • 3/4 cup Arborio or other medium-grain rice or converted rice
  • 1/2 cup dry white wine
  • 1 cup drained canned tomatoes, chopped coarse
  • 1 1/2 cups water

For seasoning mixture

  • Garnish: chopped fresh flat-leafed parsley leaves

LASAGNA

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil.

    For this step you will need

  2. Step 2 Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown.

    For this step you will need

  3. Step 3 Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits.

    For this step you will need

  4. Step 4 Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.

    For this step you will need

Nutrition information

Calories 631 Carbohydrates 70 g (23%)
Fat 27 g (41%) Protein 20 g (39%)
Saturated Fat 8 g (40%) Sodium 726 mg (30%)
Polyunsaturated Fat 4 g Fiber 3 g (12%)
Monounsaturated Fat 13 g Cholesterol 61 mg (20%)