Last Sunday night, faced with a mountain of random dinner party leftovers, I stared in the my fridge and saw a perfect family meal appear before my very eyes. With a little help from Food52, I whipped up what has now become my new most favorite one-dish meal: Prosciutto and Sausage Paella.
We paired this meal with an outrageously funny episode of America’s Funniest Home Videos (cat videos for the win) and today’s Acid Rock Wednesday featured wine: the 2012 Domino Do Biebi “Lalama” Mencia from Ribeira Sacra, Spain. The wine is seductively juicy but only a *2R* on our the Urban Grape Progressive Scale. The wine helped to keep the dish light on its toes, bringing out its red pepper sweetness and letting the creaminess of the arborio rice shine. If you find yourself with a mountain of sausage in your fridge, this is the dinner of your dreams!
Good news for lovers of this wine – we’re offering six bottles of the Lalama this week sealed in their Original Wood Case! Single bottles are available as well.
Prosciutto and Sausage Paella
2 Red Peppers (or a jar of roasted red peppers)
2 T Olive Oil
6 Italian Sausages
1 Onion, cut into thin half moons
4-6 oz Prosciutto, diced
5 Cloves Garlic, minced
2 Bay Leaves
3.5 cups Warm Water
2 pinches Saffron
14 oz Fire Roasted Diced Tomatoes
1/4 cup White Wine (I used more but didn’t measure, just glug some in there)
2 cups Arborio Rice
1-2 pinches Red Pepper Flakes
Chopped Parsley and Scallions to garnish
Salt and Pepper
Preheat the oven to 400. Roast and julienne the red peppers, or julienne a jar of roasted red peppers. Add the saffron to the warm water and set aside.
Place your paella or deep sauté pan over medium heat and add the olive oil. Brown the sausages on all sides, but do not cook them through. Slice them in half and let aside on a plate. Add the onions and cook until translucent. Add the prosciutto and garlic and sauté until the fat is rendered out of the prosciutto, a couple minutes tops. Add the rice and stir to coat. Let it gently toast in the pan for one minute. Add the wine and stir until the wine is absorbed. Add the tomatoes with their juices and stir until the juice is absorbed. Add the red peppers. Season with S&P.
Add all of the water and stir to make sure all the rice is submerged. Bring to a boil and then place the pan in the oven. Cook for 15 minutes uncovered. Remove from the oven and arrange the sausage artfully around the pan. Add any collected juices to the rice. Place back into the oven for ten minutes or until the sausage is cooked through. Remove from oven, and place a towel over the top of the paella to let it steam for five minutes. Garnish, pour your wine, and serve!