Venetian-Style Paella

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1 pound hot or sweet sausage links

3 cups chicken stock

2 healthy pinches saffron threads

2 tablespoons extra-virgin olive oil

6 boneless skinless chicken thighs, cut into large pieces

Salt and freshly ground black pepper

2 tablespoons butter

1/2 cup orzo pasta or broken bits of thin spaghetti

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 large fresh bay leaf

1 1/4 cups white rice

1/2 cup dry white wine

1 pound large peeled and deveined shrimp or scrubbed mussels or a combination

1 large ripe tomato, seeded and diced, or 1 (15-ounce) can diced tomatoes, drained well

1 cup loosely packed fresh basil leaves, torn or shredded

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