Kielbasa Sausage and Saffron Paella
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 257 |
| pro | 11 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 24 mg |
| sodium | 715 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit A | 4 |
| vit C | 40 |
| folate | 6 |
Use bouillon cubes for the stock: they're perfect for camping because they don't require a lot of room.
Ingredients
- 3 cups chicken stock or vegetable stock
- 1/4 tsp saffron threads
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 small sweet red pepper, chopped
- 1 small sweet green pepper, chopped
- 1 zucchini, chopped
- 1/4 tsp each salt and pepper
- 10 oz kielbasa or smoked sausages, chopped
- 1-1/2 cups aborio or long grain rice
Preparation
In saucepan, bring stock to boil; add saffron and set aside. In Dutch oven or deep wide skillet, heat oil over medium heat; fry onion, garlic, green and red peppers, zucchini, salt and pepper until onion is softened, about 4 minutes.
Stir in sausages, rice and stock; bring to boil. Cover and simmer over low heat until stock is absorbed and rice is tender, about 20 minutes.
Source : Canadian Living Magazine: August 2004
- Keywords : Main Course; Simmer; Broil; Rice; Sausages; Zucchini; Onions; Green pepper; Red pepper;
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