Sausage Paella

Sausage Paella

Source: Cook-it-up London Middlesex Health Unit

Yield: 7 - 12 oz (340g)

Nutrition (12 oz (340g))

Calories 454 ;
Protein 22 g;
Fat 21 g;
Carbohydrates 44 g;
Total Dietary Fibre 6 g;
Saturated Fat 7 g;
Cholesterol 97 mg;
1 lbmild or hot pork sausages, casings removed500 g
1onion, coarsely chopped1
1 cchicken stock250 mL
1 cwater250 mL
1 clong grain rice250 mL
1 can (28 oz)tomatoes796 mL
1/4 tspturmeric1.25 mL
1/4 tspred pepper flakes1.25 mL
1bay leaf1
1 cfresh or frozen peas250 mL
1 cwhite beans250 mL
1/2 lbuncooked shelled shrimp (optional)250 mL

1. In a large non-stick skillet or Dutch oven, cook sausages, crumbling with a spoon, over medium heat until browned, about 5 minutes.
2. Add onion and cook until softened.
3. Stir in stock, water, rice, tomatoes, turmeric, red pepper flakes and bay leaf; bring to a boil, stirring to break tomatoes slightly.
4. Reduce heat and simmer uncovered for 25 minutes or until rice is tender.
5. Stir in peas, beans and shrimp (if using); cover and cook 3-4 minutes or until shrimp are pink.
6. Discard bay leaf and serve.