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Pea and Sausage Paella
Experience a culinary journey to the heart of Spain with this tantalizing Pea and Sausage Paella. This dish, a twist on the traditional Paella Valenciana, is a symphony of robust Arborio rice, vibrant peas, and succulent sausage. Infused with saffron's unique aroma and the smoky hint of paprika, each spoonful offers an indulgent taste of Spanish heritage. Served hot and garnished with fresh parsley, it's not just a meal, but a delightful one-pot fiesta.
Ingredients
- Olive oil
- 2 tablespoons
- Sausage
- 1 pound, sliced
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Arborio rice
- 1.5 cups
- Chicken broth
- 4 cups
- Saffron threads
- 1 pinch
- Frozen peas
- 1 cup
- Red bell pepper
- 1, diced
- Smoked paprika
- 1 teaspoon
- Salt and pepper
- to taste
- Fresh parsley
- for garnish
- Lemon wedges
- for serving
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the sausage slices to the pan and cook until browned. Once done, transfer them to a plate and set aside.
- In the same pan, sauté the diced onion and minced garlic until the onion becomes translucent.
- Add the Arborio rice to the pan, stir to mix with the oil, onions, and garlic. Cook this mixture for about 2 minutes.
- Pour in the chicken broth. Add the saffron threads and stir well to combine.
- Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, until the rice is tender and has absorbed most of the liquid.
- Add the frozen peas, diced red bell pepper, smoked paprika, salt, and pepper to the pan. Stir well and cook for an additional 5 minutes.
- Return the cooked sausage to the pan, stir well to combine with the rice and vegetables. Allow it to cook for another 2 minutes to heat through.
- Remove the pan from the heat. Garnish your paella with a generous sprinkle of fresh parsley.
- Serve your paella hot, with a side of lemon wedges for guests to squeeze to their liking.
Tips
- For a vegetarian version, swap the sausage for a plant-based alternative and use vegetable broth instead of chicken broth. For a seafood twist, add shrimp or mussels in the last 5 minutes of cooking.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 600 Fat: 30g Carbs: 60g Protein: 25g Sodium: 1200mg Sugar: 4g
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