Sweet Sausage Paella
This Sweet Sausage Paella omits all of the spicy heat of the classic Spanish dish by swapping the traditional ingredient of chorizo for sweet sausage. The recipe still packs a lot of flavor with only 5 ingredients and cooks in under 30 minutes; perfect for weeknight dinners.
Ingredients
- 2 lbs sweet Italian sausage sliced in coins, raw
- 14 oz yellow Spanish style rice
- 12 oz marinated pepper strips marinating juices reserved
- 14 oz diced tomatoes with garlic
- ¼ cup fresh parsley chopped
Instructions
- Heat olive oil in a medium size Dutch oven over medium high heat.
- Add the sweet sausage sliced into coins and continue browning it until cooked through, about 5 minutes. Remove the sausage to a plate.2 lbs sweet Italian sausage
- Add the rice and toast for 1 to 2 minutes.14 oz yellow Spanish style rice
- Pour in the diced tomatoes and their juices and the marinating juices from the peppers (but not the peppers) and an additional 4 cups of water. Bring everything to a boil.14 oz diced tomatoes with garlic, 12 oz marinated pepper strips
- Once boiling, reduce the heat to low and cover the pot. Continue to boil for 20 minutes or until the rice is cooked and the liquid is all absorbed.
- Remove the lid and add in the sausage, peppers and parsley. Serve immediately.12 oz marinated pepper strips, ¼ cup fresh parsley, 2 lbs sweet Italian sausage
Notes
Make ahead: Prepare the recipe as written, all the way to completion. Let it cool to room temperature and then transfer it to the refrigerator in an air-tight container. To reheat your paella, transfer it to an oven safe dish and put it in a 375°F oven covered with a lid or foil. Bake the dish for 30 minutes, stirring once at minute 15. If the rice is looking a little dry you can add a splash of chicken stock to moisten it.