South Western Paella

1. 1

   Brown italian sausage in a large soup pot and drain fat

2. 2

   Return sausage to the pan and add onions and garlic

3. 3

   Add jalapenos and red peppers when onions are opaque

4. 4

   Add coriander and bay leaf and stir

5. 5

   Deglaze pan with chardonnay and add stock, tomatoes, mussels, and clams

6. 6

   Add black beans when clams and mussels are open

7. 7

   Add Cholula and cilantro and shrimp

8. 8

   Serve over steamed rice and garnish with a dallop of sour cream and avocado before the shrimp become overcooked

No additional tips available.