Smoked Sausage Paella

by Kait Nolan

Paella is one of those things I’ve read about for aged but never made, largely because I couldn’t bring
myself to pull the trigger on how expensive saffron is around here. Finally bought some when visiting a
friend in a larger city, so here I am trying my own variation on paella. Most paellas, from what I have
read, are started on the stovetop and finished in the oven. I didn’t bother with that. I just cooked it
covered on the stove. I’d also intended to use shrimp in this dish, but by the time I’d added the full
package of sausage, there didn’t seem to be any need. The end result was tasty, though could use
something to add some kick (perhaps a pinch of cayenne). It reminded us of a kind of Spanish version of
fried rice. Great for leftovers. It makes 3 servings. The calorie content is somewhat up in the air, as you
don’t us the seasoning packet that comes with the Rice A Roni (this was another dish where I was getting
rid of random pantry staples, so if you prefer, you can absolutely substitute a short grain rice), and I have
no way of knowing how many calories the packet is. So it’s SOMEWHERE between 445 (assuming the
general composition is half rice and half vermicelli)-676 (assuming the full calories on the Rice A Roni
box) calories per serving (I know, not helpful).

Ingredients:

• 1 14 oz. package smoked turkey sausage

• 1 7 oz. box Rice A Roni (any flavor)
• 1 roasted red pepper, diced
• 1 medium zucchini, diced
• 1 tablespoon minced garlic
• 1 tablespoon minced, dried onion (or 1/2 large onion)
• 2.5 cups chicken stock
• 2/3 cup peas and carrots, thawed
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 pinch saffron
• 1 tsp smoked paprika

Directions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the vegetables and the Rice A Roni.
3. Saute until the Rice A Roni begins to brown (about 5 minutes), stirring occasionally.
4. Add the stock, sausage, saffron, paprika, and tomato paste.
5. Stir well.
6. Bring to a boil then reduce heat to medium low and simmer for 15-20 minutes, or until stock is
absorbed.
7. Serve with a nice crusty bread.

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