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
- 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.
- Add rice, stir and cook until golden,
about four minutes.
- Meanwhile, heat chicken stock and saffron
to boiling. Add to rice and bring back to boil, covered.
- Add sausage and artichoke hearts; cook,
covered 6 to 7 minutes until heated through.
- 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.
