Sausage Paella Recipe
Summary
Cooking Time1 Hr 25 MinDifficulty LevelEasy
Health IndexHealthyServings8
Ingredients
| Sweet italian sausages | 6 (Salad oil - 2 tablespoons) | |
| Green peppers | 2 Small (Salad oil - 2 tablespoons) | |
| Onion | 1 1/2 Cup (16 tbs), chopped (Salad oil - 2 tablespoons) | |
| Garlic | 1 Clove (5gm), crushed (Salad oil - 2 tablespoons) | |
| Bay leaf | 1/2 (Salad oil - 2 tablespoons) | |
| Paprika | 2 Teaspoon (Salad oil - 2 tablespoons) | |
| Salt | 1 Teaspoon (Salad oil - 2 tablespoons) | |
| Long-grain white rice - 2 cups | ||
| Tomatoes - 1 can (1 pound, 12 ounce), un-drained | ||
| Chicken broth | 1 Can (10oz), condensed (Salad oil - 2 tablespoons) | |
| Water - as needed | ||
Directions
GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.
MAKING
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.
FINALISING
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.
SERVING
11. Garnish with parsley, if desired.
12. Serve Sausage Paella in a shallow soup plate.
1. Preheat oven to 350 degrees Fahrenheit.
MAKING
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.
FINALISING
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.
SERVING
11. Garnish with parsley, if desired.
12. Serve Sausage Paella in a shallow soup plate.
Chef
