Ingredients

The following ingredients have 5 Servings
  • ¼ cup extra virgin olive oil ((60ml))
  • ½ lb sausage ((cut into ¼ inch thick slices) (225g))
  • 1 onion ((chopped))
  • 3 cloves garlic ((minced))
  • 2 tomatoes ((cubed))
  • 1 green bell pepper ((cut into 1 inch strips))
  • 2 cups short grain rice ((washed and drain) (400g))
  • ½ cup white wine ((120ml))
  • 2½ cups chicken stock ((600ml))
  • ½ tsp saffron threads
  • 1½ tsp salt (or to taste)
  • ¼ tsp ground pepper (or to taste)
  • ½ lb salmon ((skin removed and cut into ¼ inch thick slices) (225g))
  • ½ lb shrimp ((peeled, deveined, leaving tails intact) (225g))
  • 1 lb mussels ((scrubbed and debearded) (450g))
  • ½ cup chopped flat leaf Italian parsley
  • 1 lemon ((cut into wedges))

Instruction

  • Heat olive oil in a 34 cm paella pan or large shallow pan. Brown sausage for about 3 to 4 minutes. Remove and set aside.
  • Saute onions, garlic, tomatoes, and bell pepper for 3 minutes.
  • Add rice and stir fry for another 3 minutes.
  • Pour in white wine and chicken stock.
  • Crumble in the saffron. Season with salt and pepper. Cover, reduce heat and allow it to simmer for 12 minutes.
  • Preheat oven to 350°F (180°C).
  • Return browned sausage to the pan. Layer salmon, shrimp, and mussels around the pan.
  • Cover and cook for 6 minutes.
  • Remove lid and transfer pan to the oven. Bake uncovered for 10 minutes to finish cooking.
  • Remove from oven and let it sit on stove top for 10 minutes.
  • Serve with chopped parsley and lemon wedges.