Kielbasa Sausage and Saffron Paella

Author: Canadian Living

Use bouillon cubes for the stock: they're perfect for camping because they don't require a lot of room.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 3 cups chicken stock
  • 3 cups vegetable stock
  • 1/4 teaspoon saffron threads
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 sweet red pepper chopped
  • 1 sweet green pepper chopped
  • 1 zucchini chopped
  • 1/4 teaspoon each salt and pepper
  • 10 oz kielbasa chopped
  • 10 oz smoked sausages chopped
  • 1 1/2 cup aborio
  • 1 1/2 cup long grain rice

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 715 mg
  • Protein 11 g
  • Calories 257.0
  • Total fat 8 g
  • Cholesterol 24 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kielbasa Sausage and Saffron Paella

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