Nutritional Wisdom with Carly Pollack

Sausage and Veggie Paella

Meatless Monday

Sausage and Veggie Paella

Sausage Veggie Paella

1 tbsp ghee
1/2 lb sausage (in casing)
1/2 large red onion, diced
3 cloves garlic, crushed
1/2 bulb fennel, cut into strips
1/2 small butternut squash, cubed
1 cup Brussels sprouts, trimmed and halved
2 bay leaves
1/2 tsp paprika
3/4 tsp turmeric
1/4 tsp cayenne pepper
2 pinches saffron threads
1 1/2 cup vegetable broth
1/2 14oz can artichoke hearts, rinsed and drained
1 cup pitted black olives, sliced into rings
1/4 cup parsley, chopped
1/2 head cauliflower

Preheat oven to 375 degrees. Cut cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Drizzle with oil and toss to combine. Line a baking sheet with parchment paper and spread cauliflower in an even layer. Bake for 15 to 20 minutes or until cauliflower starts to brown. Remove and set aside. In a medium skillet, heat 1 tablespoon oil over medium-high heat until just hot. Add sausages, coat with oil, then gently sear until golden brown – being sure not to over-rotate them so they don’t fall apart (about 8 minutes). Remove sausages from skillet and carefully slice (on the diagonal) into ½ inch rings. Return rings to skillet and sear for an additional 2 minutes, or until all sides are well browned. Transfer to a bowl and set aside. In a large paella pan or shallow skillet, heat oil over medium-high heat until just hot. Add onion and garlic and sauté, stirring frequently, until onion has softened (about 6 minutes). Add the fennel, squash, and Brussels, and continue to sauté until all vegetables are soft and browned (about 25 minutes). Stir in bay leaves, paprika, turmeric, and cayenne continue to sauté until spices are just fragrant (about 30 seconds). Add saffron. Boil down for a minute, then add the boiling stock. Reduce the heat to low and gently simmer paella until most of the liquid has been absorbed. Remove the paella pan from the heat. Scatter the artichoke and seared sausage (see above) over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes. Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley.

2 Servings

Recipe Credit