This recipe was adapted from the cookbook "Cooking With All Things Trader Joe's". This cookbook is one of my favorites, I recommend buying it even if you don't shop at Trader Joe's. The book includes nutrition facts for each dish, and most are under 400 calories per serving. Most of the recipes in the book are pretty healthy and very easy; most only take about 20-25 minutes to prepare.
The recipe mine is based off of is actually "Seafood Paella," which includes scallops and shrimp (based off of the traditional Spanish dish served with seafood in saffron rice). In the past, I have included the shrimp, and will tell you below when to add it if you choose to use the shrimp and/or scallops. However, I left them out because I am choosing to limit eating a lot of shellfish. In a future post, I will talk about the meat/poultry/seafood that I do and do not eat and why. For now, here is the recipe....
Chicken Sausage Paella
1 c. rice (I normally use brown jasmine or whole grain rice)
2 Tbsp coconut oil, lard, or tallow
2-4 sliced Chicken Sausages (I normally use Andouille Chicken sausages - Aidell's brand, which can be found at most grocery stores in the sausage section; Trader Joe's also has a good brand).
2 1/2 c. water
1/2 c. Salsa
1 tsp Tumeric (recipe calls for Spanish Saffron, but that can get pricey)
1 c. frozen peas (or edamame)
1/2 c. dry white wine
1 lb frozen small scallops, thawed (optional)
1 lb frozen uncooked medium or large shrimp, thawed (optional)
1. Heat 1 Tbsp oil on medium-high heat in a large skillet or dutch oven. Saute sauasages until browned, about 5 minutes per side (use 2 if adding seafood, 4 if not using seafood) and transfer to a plate.
2. Slice sausages into about 1" chunks.
3. If using scallops, pat dry and saute until opaque, 2 minutes, remove from pan.
4. Add the other 1 Tbsp oil to the pan, add rice and stir to coat. Stir in water, salsa, and tumeric (or saffron). Bring the mixture to a boil. Once it starts boiling, cover and drop the heat down to low (to simmer). Simmer for about 15-20 minutes, or until most of the water is absorbed.
5. Add shrimp (if using), peas (or edamame), and wine, stirring to combine.
6. Increase heat back to medium or medium-high (or until it is simmering without a lid) and cook for 5 minutes, until shrimp becomes opaque (if using) or until the rice has absorbed nearly all the liquid. Add back the sausage and scallops (if using), stirring to combine. Enjoy!
(assuming 6 servings, including seafood, about 1 1/2 c. per serving)
(assuming 6 servings, no seafood, about 1 c. per serving)