Italian Sausage and Bell Pepper Paella
Elevate your dinner table with this vibrant Italian Sausage and Bell Pepper Paella, a Mediterranean-inspired twist on the classic Spanish dish. Bursting with bold flavors, it combines aromatic saffron-infused paella rice with juicy Italian sausage, tender bell peppers, and a touch of tangy diced tomatoes. A hint of smoked paprika and dry white wine deepens the dish’s rich flavor profile, while a scattering of sweet peas adds the perfect pop of color and texture. Cooked to perfection in one pan, this paella develops a golden, crispy crust beneath its fluffy, savory rice. Finished with fresh parsley and zesty lemon wedges, it’s an impressive yet approachable recipe ideal for weeknight meals or entertaining. Discover the perfect marriage of bold Italian and Spanish flavors today!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 large yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1.5 cups paella rice (such as Bomba or Arborio)
- 4 cups chicken broth
- 0.5 cup dry white wine
- 1 cup canned diced tomatoes (with juices)
- 0.5 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 0.75 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 unit lemon wedges (for serving)
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or paella pan over medium heat.
Add the Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set it aside.
In the same pan, add the remaining tablespoon of olive oil, followed by the chopped onion. Sauté until the onion is translucent, about 3-4 minutes.
Add the minced garlic and sliced red and green bell peppers to the pan. Cook for an additional 5-6 minutes, stirring occasionally, until the peppers are softened.
Stir in the paella rice, ensuring the rice is evenly coated with the oil and vegetable mixture. Toast the rice for 1-2 minutes to enhance its flavor.
Pour in the chicken broth, white wine, and canned diced tomatoes (with their juices). Sprinkle in the saffron threads, smoked paprika, salt, and black pepper. Stir everything together to evenly distribute the spices.
Return the cooked sausage to the pan, distributing it evenly throughout the dish. Bring the mixture to a gentle simmer and reduce the heat to low.
Cook uncovered for 20-25 minutes without stirring, allowing the rice to absorb the liquid and develop a golden crust on the bottom.
Scatter the frozen peas over the top during the last 5 minutes of cooking, allowing them to heat through.
Once the rice is tender and the liquid has been absorbed, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side for a fresh, citrusy finish.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
