Italian Sausage and Bell Pepper Paella
A streamlined skillet paella with crumbled Italian sausage, sweet bell peppers, and tomatoes finished in the oven. Arborio rice absorbs savory broth and wine for a one-pan dinner with modest complexity. Meaty, slightly sweet, with tender rice and caramelized vegetables. Serve for weeknight dinners when you want rustic comfort without elaborate prep. This version uses the oven to finish cooking rather than constant stovetop attention, making it more forgiving than traditional paella.
Ingredients
- 2 Italian sausages, removed from casings
- ½ red bell pepper, 1/2-inch strips
- ½ green bell pepper, 1/2-inch strips
- 1 small onion, 1/2-inch wedges
- ½ tablespoon olive oil
- ¾ cup arborio rice
- ½ cup dry white wine
- 1 cup tomatoes, canned and drainedfresh diced tomatoes1:1vegetable
use in summer; drain excess liquid
- 1 ½ cups water
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 400F.
- 2
Remove sausage from casings and add to an ovenproof skillet with bell peppers, onion, and olive oil.
- 3
Cook over moderately high heat, breaking up sausage with a fork and stirring occasionally, until vegetables begin to brown.
- 4
Add rice and saute, stirring, for 1 minute.
- 5
Stir in wine, tomatoes, and water. Bring to a boil, scraping up browned bits.
- 6
Transfer skillet to oven and bake uncovered until most liquid is absorbed.
- 7
Season with salt and pepper.
Tips
Brown the sausage and vegetables well before adding rice to build deep flavor from caramelized bits.
Do not stir the rice after transferring to the oven; undisturbed cooking develops a lightly crispy bottom layer.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of water over medium-low heat.
Prepare all vegetables and measure ingredients up to 1 day ahead. Do not cook the full recipe in advance; paella texture suffers from reheating.
Serve directly from the skillet while warm, with crusty bread and a crisp white wine.
Common Mistakes
Do not skip browning the sausage and vegetables to avoid pale, underseasoned rice.
Do not stir the rice in the oven to avoid mushy, starchy texture.
Do not use converted or long-grain rice to avoid separation; arborio starch creates creamy binding.
Substitutions
FAQ
Can I make this on the stovetop instead of using the oven?
Yes. After bringing the liquid to a boil, reduce heat to low, cover partially with a lid, and simmer for 25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
What if I don't have dry white wine?
Use dry vermouth or substitute with additional water or broth. The wine adds acidity and depth, but the dish remains good without it.
How long can I keep leftovers?
Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water over medium-low heat to restore moisture.