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Pasta and Rice


Spicy Sausage Paella


2 Tablespoons olive oil
¾ pound hot Italian sausage, casings removed
2 cups long-grain white rice, uncooked
2 cans (14 ounces each) reduced sodium chicken broth
½ teaspoon crushed red pepper flakes
¾ cup frozen peas
¾ cup frozen corn
1 can (28 ounces) diced tomatoes, drained
1 Tablespoon fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Tablespoon chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add sausage and cook until golden brown, about 5 to 7 minutes, breaking sausage up in the pan with a wooden spoon as you cook. Remove sausage and set aside.

Add the rice to the pot and stir for 1 minute. Add broth and pepper flakes and scrape the bottom of the pan with a wooden spoon. Bring to a boil. Reduce heat to medium and cook for 10 minutes.

Add the peas, corn, tomatoes, thyme, and cooked sausage. Cover the pot and bring back to a simmer for another 8 to 10 minutes. Season with salt and pepper and stir.

Garnish with chopped parsley.

Makes 6 servings.

Note: Do not use a non-stick pot for this recipe for the following reason: During the final 8 to 10 minute cooking period, do not remove the lid, and do not stir the rice. During this phase, the rice on the bottom gets crispy and sticks together. You want this to happen. This scorched rice is called "socarrat," and gives a crunch and great flavor to the paella. You may need to scrape the pot with a spoon to get the socarrat loose, and this will damage a non-stick pot.