Sausage Paella
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 780 |
| pro | 35 g |
| total fat | 42 g |
| sat. fat | 16 g |
| carb | 64 g |
| fibre | 4 g |
| chol | 97 mg |
| sodium | 1,833 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 24 |
| vit A | 61 |
| vit C | 95 |
| folate | 18 |
This Spanish rice dish uses garlic sausage, but you can use chorizo, Italian or other zesty sausage.
Ingredients
Preparation
Slice sausage into 1-inch (2.5 cm) pieces. In Dutch oven, brown sausage over medium-high heat, about 5 minutes. Drain off fat.
Add onion, garlic, Cajun seasoning and pepper; cook over medium heat until onion is softened, about 4 minutes.
Add carrot, red pepper, stock and 1 cup (250 mL) water; bring to boil, stirring. Add rice; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
With fork, stir in peas; heat until hot. Garnish with parsley.
Add onion, garlic, Cajun seasoning and pepper; cook over medium heat until onion is softened, about 4 minutes.
Add carrot, red pepper, stock and 1 cup (250 mL) water; bring to boil, stirring. Add rice; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
With fork, stir in peas; heat until hot. Garnish with parsley.
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; Sausages; Rice; One-Pot; Chicken broth; Spanish;
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