Ingredients:

• 2 large Ontario Pork Hot Italian sausages
• 2 tablespoons olive oil (if pan frying sausages - 4 tbsp, divided)
• 1 medium red onion, thinly sliced
• 1 jalapeño, chopped (remove seeds optional)
• 8 oz pickled roasted red peppers, drained and sliced
• 1 lb arborio rice
• 1 (15 oz) can diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 2 tablespoons fresh Italian parsley, chopped (+ more for garnish)
• 2 cups chicken broth
• 2 cups of water
• 1 lb wild jumbo shrimp, shell on
• 1 lb fresh mussels
• 1 cup frozen peas, defrosted

Cooking Instructions:

1. Preheat the grill to medium heat.
2. Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times). Remove sausages, thinly slice and reserve.
3. Alternatively, in a large skillet (with a lid), heat 2 tablespoons olive oil over medium heat, add sausages and cook until browned and fully cooked (8-10 minutes). Remove sausages, thinly slice and reserve.
4. Add 2 tablespoons olive oil to the pan, then the onion, jalapeño, peppers, and sauté for 3 to 4 minutes. Add rice and stir to coat, add paprika, tomatoes, parsley, broth and water. Bring to a boil.
5. Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
6. Stir in the shrimp, mussels, peas and sliced sausage. Cover and continue cooking until the shrimp are opaque and mussels open, 5 to 7 minutes.

Note: If too much water has been absorbed prior to adding seafood, add 1/2 cup more water at a time, until seafood is properly cooked.