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Sausage, pepper, and mushroom paella

6
Points®
Total Time
1 hr 15 min
Prep
10 min
Cook
45 min
Serves
8
Difficulty
Easy
Serve your next hungry crowd this Spanish-inspired favorite. The word paella literally translates as frying pan which refers to the typical shallow-sided pan featuring two handles that is the classic vessel for the dish. Our version utilizes the size and more widely owned Dutch oven to bring together the delicious ingredients in a one-pot delight. Layering the ingredients in the pot allows them the merry their flavors beautifully. Make an easy variation of this paella by halving the amount of sausage and adding some shrimp or mussels at the end of cooking. Although this dish stands alone, it is complemented well by the smokey crunch of grilled lettuces such as endive, radicchio or romaine.

Ingredients

Olive oil

3 tsp

Turkey kielbasa

13 oz, (1 package), cut into 1/2-inch slices

Uncooked onion

1 large, chopped

Mushrooms

10 oz, (1 package), sliced white variety

Bell pepper

2 item(s), medium, chopped

Garlic

3 clove(s), minced

Unprepared seasoned yellow rice mix

8 oz, (1 package)

Water

2 cup(s)

Canned diced tomatoes

14½ oz, fire-roasted variety

Frozen green peas

1 cup(s), thawed

Instructions

  1. Heat 1 teaspoon of oil in large Dutch oven over medium-high heat. Add kielbasa and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to plate.
  2. Reduce heat to medium. Heat remaining 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
  3. Add rice to mushroom mixture, stirring until coated well. Stir in water, tomatoes, and kielbasa; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.
  4. Per serving: generous 1 cup

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