Mixed Seafood Paella with Sausage and Pink Beans

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups quick-cooking rice
  • 1 to 2 cups leftover salmon broken into pieces
  • 1 pound medium shrimp, peeled and deveined
  • 2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1⁄4-inch-thick slices
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can pink beans, drained
  • 1 large green bell pepper, seeded and diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon saffron threads
  • 1/4 cup chopped fresh parsley leaves
  • Salt and freshly ground black pepper
Directions
  • Cook the rice according to the package directions.

  • Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.


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