TOTAL TIME: 60 MINUTES

EQUIPMENT: 12-INCH SKILLET

SERVES: 6–8

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INGREDIENTS:

⅓ cup extra virgin olive oil1

500 g andouille or other smoked sausage, 1.5 cm rounds

1 large onion, diced½ cup parsley, roughly chopped, divided

3 cloves garlic, minced

200g can of tomatoes, crushed

1 tsp salt

2 cups Arborio or other short-grain rice

4 cups chicken stock, broth or water

½ cup peas, frozen

1 big pinch saffron threads

300g shucked oysters

300g sea scallops

quartered1 lemon, cut into wedges

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1. Heat the oil in the skillet over medium-high heat. When the oil begins to shimmer, add the sausage to the pan and sauté until the edges are browned, about 5 minutes. Remove the sausage using a slotted spoon and reserve in a small bowl.

2. Add onion to the skillet and sauté until the edges begin to brown, 4–5 minutes, then add ¼ cup of the parsley and the garlic and continue to sauté for an additional minute. Slowly pour the tomatoes into the skillet and mix them into the onions. Bring to a boil and allow tomatoes to reduce for 4 minutes.

3. Mix the rice into the skillet mixture and make sure that every grain gets coated. Pour in the chicken stock, broth or water, peas, and saffron. Add the sausage back to the skillet. Bring the mixture to a boil, then lower the heat and allow the mixture to simmer for 15–20 minutes, or until the rice is cooked through, but al dente—try a grain or two..

4. Tuck the oysters and scallops into the paella and simmer for an additional 5 minutes until the scallops are cooked through. To get a crisp layer of rice on the bottom, turn the heat up to high and cook for 1–2 minutes. When you smell toasty rice, you’re done. Top with lemon wedges and the remaining parsley. Serve in a bowl.