Smoked Sausage Paella

Paella is one of those things I’ve read about for aged but never made, largely because I couldn’t bring myself to pull the trigger on how expensive saffron is around here.  Finally bought some when visiting a friend in a larger city, so here I am trying my own variation on paella.  Most paellas, from what I have read, are started on the stovetop and finished in the oven.  I didn’t bother with that.  I just cooked it covered on the stove.  I’d also intended to use shrimp in this dish, but by the time I’d added the full package of sausage, there didn’t seem to be any need.  The end result was tasty, though could use something to add some kick (perhaps a pinch of cayenne).  It reminded us of a kind of Spanish version of fried rice.  Great for leftovers.  It makes 3 servings.  The calorie content is somewhat up in the air, as you don’t us the seasoning packet that comes with the Rice A Roni (this was another dish where I was getting rid of random pantry staples, so if you prefer, you can absolutely substitute a short grain rice), and I have no way of knowing how many calories the packet is.  So it’s SOMEWHERE between 445 (assuming the general composition is half rice and half vermicelli)-676 (assuming the full calories on the Rice A Roni box) calories per serving (I know, not helpful).


  • 1 14 oz. package smoked turkey sausage
  • 1 7 oz. box Rice A Roni (any flavor)
  • 1 roasted red pepper, diced
  • 1 medium zucchini, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced, dried onion (or 1/2 large onion)
  • 2.5 cups chicken stock
  • 2/3 cup peas and carrots, thawed
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 pinch saffron
  • 1 tsp smoked paprika


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the vegetables and the Rice A Roni.
  3. Saute until the Rice A Roni begins to brown (about 5 minutes), stirring occasionally.
  4. Add the stock, sausage, saffron, paprika, and tomato paste.
  5. Stir well.
  6. Bring to a boil then reduce heat to medium low and simmer for 15-20 minutes, or until stock is absorbed.
  7. Serve with a nice crusty bread.

Printable version.

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