Mixed Sausage Paella

• 4 cups chicken stock
• 1/2 teaspoon saffron threads
• 3 tablespoons extra-virgin olive oil
• 6 ounces chorizo, sliced
• 6 ounces merguez (lamb sausage), sliced
• 6 ounces garlic sausage, sliced
• 1 large onion, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Spanish smoked paprika
• 1 1/2 cups Spanish short-grain rice
• 1/2 cup tomato puree, fresh or canned
• Salt
• Freshly ground black pepper
• 1/2 tablespoon chopped flat-leaf parsley

1. Heat stock in a saucepan.
2. Add saffron and set aside.
3. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet.
4. Add sausages and saute on medium heat until lightly browned.
5. Remove.
6. Add onion, bell pepper and garlic to same pan.
7. Saute until soft.
8. Stir in paprika and rice.
9. Stir in tomato puree.
10. Strain stock and add.
11. Return sausages to pan.
12. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
13. Remove from heat and place sheet of parchment paper on surface for 10 minutes.
14. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

chicken stock, saffron threads, extravirgin olive oil, chorizo, merguez, garlic sausage, onion, red bell pepper, garlic, spanish smoked paprika, spanish shortgrain rice, tomato puree, salt, freshly ground black pepper, flatleaf

Taken from cooking.nytimes.com/recipes/1012923 (may not work)