The basic recipe for this paella is from Food and Wine and it is full of great Spanish flavor. Using roasted red peppers was something I had not tried and added great color and allowed the peppers to stand out in the dish rather than get lost in the rice. I made a few adjustments to the recipe using extra scallions, and the adding about 8 oz of sliced beef sausage to the pork and chicken. I loved the use of fresh tomatoes, I chopped up about 2 cups of San Marzano as they were riper than the large tomatoes. I also could not find the Romano beans so I substituted haricots verts which worked out just perfectly. A perfect option for a hungry family !

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