Italian Paella Recipe
meatballs, Italian sausage, roasted peppers and onions, oregano tomato broth, parmesan
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Ingredients
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Meat and Sausage
Vegetables
Broth and Seasonings
Other
Method
Preparation
- 1
Prepare the Meatballs
In a large bowl, combine the ground beef, ground pork, and grated Parmesan cheese. Season with salt and black pepper. Mix well and form into small meatballs, about 1 inch in diameter.
- 2
Chop the Vegetables
Dice the onion and roast the red bell peppers (if not pre-roasted) until charred, then chop them into small pieces. Mince the garlic cloves.
Cooking
- 3
Brown the Meatballs
In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the meatballs and cook until they are browned on all sides. Remove and set aside.
- 4
- 5
Add the Peppers and Rice
Stir in the roasted red bell peppers and the paella rice. Cook for 2-3 minutes, stirring constantly, to toast the rice slightly.
- 6
Make the Broth
Pour in the diced tomatoes and chicken broth. Add oregano, paprika, salt, and black pepper. Stir to combine.
- 7
Simmer
Bring the mixture to a gentle simmer. Add the browned meatballs back into the pan. Cover and cook on low heat for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 8
Serve
Once cooked, fluff the rice with a fork and let it rest for 5 minutes. Serve hot, garnished with additional Parmesan cheese if desired.
