Mixed Seafood Paella with Sausage and Pink Beans

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min


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


  1. Cook the rice according to the package directions.
  2. 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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4 Reviews


Wow! Too good! I used leftover roasted chicken because I didn't have salmon. Also substituted turmeric for the saffron. The whole family loved it- will definitely make again

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