-
1
Place the sausages in a small skillet with 3/4 inch of water, bring to a boil, and par-cook for 7 to 8 minutes.
-
2
Meanwhile, combine the stock and saffron in a medium pot and warm.
-
3
Heat a large heavy pot or deep skillet with a tight-fitting lid over medium-high heat with the EVOO.
-
4
When the oil smokes, add the chicken and season liberally with salt and pepper.
-
5
Brown the chicken for a couple minutes on each side, then remove to a plate.
-
6
Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes, then remove and cut into large chunks.
-
7
Add the butter to the pot and melt.
-
8
Add the pasta and toast for a couple minutes, then add the onions and garlic.
-
9
Season the pasta with salt and pepper, then add the bay leaf and stir for 2 to 3 minutes more.
-
10
Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds.
-
11
Place the chicken and sausages back into the pot, pour in the saffron stock, and stir.
-
12
Cover and simmer for 15 minutes.
-
13
Add the seafood and tomatoes and cook for 3 to 4 minutes more, until the shrimp are opaque.
-
14
If using mussels, cook until the mussels are open.
-
15
Discard any that do not open.
-
16
Discard the bay leaf, top with basil, and serve.
