Name: Sausage Paella
Ingredients: 1 lb mild or hot pork sausages, casings removed (500 g); 1 onion, coarsely chopped; 1 cup chicken stock (250 mL); 1 cup water (250 mL); 1 cup long grain rice (250 mL); 1 can (28 oz) tomatoes (796 mL); 1/4 tsp turmeric (1.25 mL); 1/4 tsp red pepper flakes (1.25 mL); 1 bay leaf; 1 cup fresh or frozen peas (250 mL); 1 cup white beans (250 mL); 1/2 lb uncooked shelled shrimp (optional)

Sausage Paella

Author: Cook-it-up London Middlesex Health Unit
Yield: 7, 12 oz servings 1x

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Ingredients

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1 lb mild or hot pork sausages, casings removed (500 g)
1 onion, coarsely chopped
1 cup chicken stock (250 mL)
1 cup water (250 mL)
1 cup long grain rice (250 mL)
1 can (28 oz) tomatoes (796 mL)
1/4 tsp turmeric (1.25 mL)
1/4 tsp red pepper flakes (1.25 mL)
1 bay leaf
1 cup fresh or frozen peas (250 mL)
1 cup white beans (250 mL)
1/2 lb uncooked shelled shrimp (optional)

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Instructions

In a large non-stick skillet or Dutch oven, cook sausages, crumbling with a spoon, over medium heat until browned, about 5 minutes.

Add onion and cook until softened. Stir in stock, water, rice, tomatoes, turmeric, red pepper flakes and bay leaf; bring to a boil, stirring to break tomatoes slightly. Reduce heat and simmer uncovered for 25 minutes or until rice is tender. Stir in peas, beans and shrimp (if using); cover and cook 3-4 minutes or until shrimp are pink. Discard bay leaf and serve.