Venetian-style paella

Ingredients:

• 450 g hot or sweet Italian sausages
• 3 cups chicken broth
• 2 good pinches of saffron threads
• 2 tablespoons extra-virgin olive oil
• 6 boneless, skinless chicken thighs, cut into large pieces
• 2 tablespoons butter
• 0.5 cups orzo pasta or broken thin spaghetti
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 large fresh bay leaf
• 1 and 1/4 cups white rice
• 0.5 cups dry white wine
• 450 g large peeled shrimp or washed mussels (can be mixed)
• 1 large ripe tomato, seeded and diced, or 1 can (425g) chopped diced tomatoes, drained
• 1 cup loosely packed fresh basil leaves, torn or chopped

Preparation:

1. Place the sausages in a small skillet and cover with water to a depth of 2.5 cm. Bring to a boil over medium heat and cook for 7–8 minutes.
2. Meanwhile, in a medium saucepan, heat the broth over low heat and add the saffron.
3. Heat a large saucepan or deep, heavy-bottomed skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken and season generously with salt and pepper. Fry the chicken for a couple of minutes on each side, then transfer to a plate. Add the cooked sausage to the pan and fry until crispy, 2-3 minutes. Remove the sausages and cut them into large pieces. Add the butter to the pan and let it melt.
4. Add the pasta to the melted butter and let it brown for a couple of minutes, then add the onion and garlic. Season the pasta with salt and pepper to taste, then add the bay leaf and stir for another 2-3 minutes. Add the rice and stir, then deglaze the pan with white wine, stirring for 30 seconds. Return the chicken and sausage to the pan, pour in the saffron broth, and stir.
5. Cover tightly and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are pink, about 3-4 minutes more. If using mussels, cook until the shells open. Discard any unopened mussels. Remove the bay leaf and discard. Transfer the paella to a large serving platter, sprinkle with basil, and serve.