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This recipe won Marilou Robinson, Portland, Oregon Honorable Mention in the 1996 National Sausage Month Contest of Award-Winning Recipes

Easy Sausage Paella

1/4 cup olive oil
1 small onion, peeled and cut in thin strips
2 garlic cloves, minced
1 red bell pepper, seeded, diced
2 cups (or one 14 1/2-ounce can) chicken stock
2 cups regular rice
1 teaspoon saffron (or turmeric)
Salt and pepper to taste
1 pound smoked fully cooked sausage, cut into 1/2 inch slices
1 cup frozen artichoke hearts, thawed, halved if large
1/2 pound large raw shrimp, cleaned
1 cup frozen peas

1. Heat oil in heavy large skilled with a tight fitting lid; add onion, garlic and bell pepper. Saute on medium until onion is golden, about five minutes.
2. Add rice, stir and cook until golden, about four minutes.
3. Meanwhile, heat chicken stock and saffron to boiling. Add to rice and bring back to boil, covered.
4. Add sausage and artichoke hearts; cook, covered 6 to 7 minutes until heated through.
5. Arrange cooked shrimp around edges of skillet and peas in center. Cover and cook four to five minutes until shrimp is pink.

Makes 6 to 8 servings.

Council hint: Recipe also works well with smoked bratwurst.

Recipe provided courtesy National Hot Dog And Sausage Council.

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