Venetian-Style Paella

Name: Venetian-Style Paella
Prep time: 45 min
Cook time: 55 min
Yield: 4
Ingredients: 1 pound hot or sweet sausage links; 3 cups chicken stock; 2 healthy pinches saffron threads; 2 tablespoons extra-virgin olive oil; 6 boneless skinless chicken thighs, cut into large pieces; Salt and freshly ground black pepper; 2 tablespoons butter; 1/2 cup orzo pasta or broken bits of thin spaghetti; 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; 1 large fresh bay leaf; 1 1/4 cups white rice; 1/2 cup dry white wine; 1 pound large peeled and deveined shrimp or scrubbed mussels or a combination; 1 large ripe tomato, seeded and diced, or 1 (15-ounce) can diced tomatoes, drained well; 1 cup loosely packed fresh basil leaves, torn or shredded

Venetian-Style Paella was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/venetian-style-paella-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 pound hot or sweet sausage links

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3 cups chicken stock

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2 healthy pinches saffron threads

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2 tablespoons extra-virgin olive oil

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6 boneless skinless chicken thighs, cut into large pieces

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Salt and freshly ground black pepper

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2 tablespoons butter

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1/2 cup orzo pasta or broken bits of thin spaghetti

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1 medium onion, finely chopped

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4 garlic cloves, finely chopped

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1 large fresh bay leaf

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1 1/4 cups white rice

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1/2 cup dry white wine

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1 pound large peeled and deveined shrimp or scrubbed mussels or a combination

•

1 large ripe tomato, seeded and diced, or 1 (15-ounce) can diced tomatoes, drained well

•

1 cup loosely packed fresh basil leaves, torn or shredded

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