Kielbasa Sausage and Saffron Paella
Use bouillon cubes for the stock: they're perfect for camping because they don't require a lot of room.
Servings: 6 to 8
Ingredients:
| 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% |
-
3 cups (750 mL) chicken or vegetable stock
1/4 tsp (1 mL) saffron threads
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 each small sweet green and red pepper, chopped
1 zucchini, chopped
1/4 tsp (1 mL) each salt and pepper
10 oz (300 g) kielbasa or smoked sausages, chopped
1-1/2 cups (375 mL) arborio or long-grain white 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.
Additional Information
Source
Canadian Living Magazine: August 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »