Sausage Paella Recipe


Cooking Time1 Hr 25 MinDifficulty LevelEasy
Health IndexHealthyServings8
Main IngredientInterest Group


 Sweet italian sausages6
 Green peppers1⁄2 Pound (2 Small Ones)
 Onion1 1⁄2 Cup (24 tbs), chopped
 Garlic1 Clove (5 gm), crushed
 Bay leaf1⁄2 , crushed
 Paprika2 Teaspoon
 Salt1 Teaspoon
 Salad oil2 Tablespoon
 Long grain white rice2 Cup (32 tbs)
 Canned tomatoes28 Ounce (1 Can Of 1 Pound And 12 Ounce, Undrained)
 Condensed chicken broth10 3⁄4 Ounce (1 Can, Undiluted)
 Water1⁄2 Cup (8 tbs) (Or As Needed)

Nutrition Facts

Serving size

Calories 357 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 2.4 g11.9%

Trans Fat 0.1 g

Cholesterol 20.6 mg6.9%

Sodium 1028.6 mg42.9%

Total Carbohydrates 51 g17%

Dietary Fiber 4 g15.9%

Sugars 2.5 g

Protein 16 g32.3%

Vitamin A 29.3% Vitamin C 59%

Calcium 7.6% Iron 16.1%

*Based on a 2000 Calorie diet


1. Preheat oven to 350 degrees Fahrenheit.

2. In a heavy 6-quart Dutch oven, heat oil over medium heat and brown sausages; remove and keep aside.
3. In the same Dutch oven containing dripping, add green pepper, onion, garlic and bay leaf; stir and sauté over medium heat for 5 minutes until onion is tender.
4. Stir in paprika, salt and rice; stir and cook for 10 minutes until rice is lightly browned and coated with paprika.
5. Drain tomatoes and reserve liquid into 4-cup measuring cup.
6. Add chicken broth and enough water to tomato liquid to make 4 cups; mix well.
7. Add drained tomatoes to the Dutch oven and bring the contents to just boiling.
8. Remove the Dutch oven from heat.

9. Into a 3-quart casserole, turn over the contents from the Dutch oven and arrange sausages on the top in spoke-fashion.
10. Cover and bake for 1 hour until the rice absorbs all liquid.

11. Garnish with parsley, if desired.
12. Serve Sausage Paella in a shallow soup plate.