One-Pan Moroccan Sausage Paella is filled with warming spices, colorful seasonal vegetables of the autumn harvest, savory sausages and brown rice.
Delicious Moroccan Sausage Paella
One bite is all you will need to know that your body was craving this delicious Moroccan Sausage Paella. From the aroma of the earthy cumin, warming ginger, turmeric and cinnamon to the savory onions and garlic these spices were meant to cure what ails you and a perfect immune booster during the cold and flu season. If you like the warming spices, you are going to love our Easy Moroccan Ground Lamb Stew.
Use the veggies you have in your crisper
I like to use seasonal veggies and currently pumpkin, Asian eggplant, peppers, and garlic chives are readily available here in Hong Kong. Feel free to use what veggies you have in your crisper in your Moroccan Sausage Paella. If you can't get out and about, even a mixed bag of frozen mixed veggies works just fine.
What type of Proteins to add to your Paella?
I used an organic gluten-free chicken sausage with apples for myself so my Moroccan Sausage Paella was mild and slightly sweet and lower in fat and calories. However you could use regular mild or hot Italian sausage like I did for my boys (photos displayed here are all with mild Italian Sausage) or even a vegan sausage if you would like.
The sausage is cooked in the pan and then when you add the rice and chicken or vegan broth it gets all of the delicious flavors and tasty bits off the bottom of the pan and this is what makes this dish so flavorful.
Twist on the usual paella
I am quite partial to traditional Seafood Spanish Paella but this is a fun kick on an old classic for the cooler months. I used brown rice for this dish but if you want to shave off 10 minutes of cooking time, use white rice. I love the fact that you only dirty one pan and you even serve your Moroccan Sausage Paella in the same pan. My pans are all small and my boys appetites are quite bit so I ended up making 2 medium-sized pans of Moroccan Sausage Paella. No worries, leftovers are even better the next day.
Grabbing that quick bite shot before the boys inhale this dish.
More delicious Moroccan Recipes
Slow Roasted Moroccan Spiced Leg of Lamb
Grilled Moroccan Chicken and Pine Nut Quinoa
Warmed Spiced Quinoa with Roasted Autumn Vegetables
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Moroccan Sausage Paella
Ingredients
- 1 tbsp olive oil
- 4 to 6 Italian sausage
links (I used gluten free chicken and apple sausage for myself and mild Italian sausage for the boys) - 1 onion
small chopped finely - 2 cloves garlic
minced - 1 tsp cumin
dried ground - 1 tsp cinnamon
dried ground - 1 tsp turmeric
dried ground - 1 tsp paprika
dried ground - 2 cups brown rice
- 2.5 cups chicken broth
gluten free organic (if you want to use long grain rice, reduce broth to 2 cups) - salt and pepper
to taste - ¾ cup squash/pumpkin
chopped - ½ red bell pepper
(capsicum) chopped - ½ yellow bell pepper
(capsicum) chopped - 1 Asian Eggplant
(can exchange with Western eggplant or whatever veggies you have on hand) - 12 oz garbanzo beans
(chickpeas) rinsed well and drained - ¼ cup garlic chives
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- In an iron skillet or large 28/30 cm skillet (Required: Must have a lid that fits your skillet/pan), add your olive oil and add your Italian sausages (gluten-free chicken and apple sausages, etc) and brown gently on all sides but not cooked through. (Remove sausage from pan and keep warm)
- Add onion and garlic to the pan you just cooked the sausage in and saute gently then add the cumin, cinnamon, turmeric and paprika in the pan and saute for just a minute or 2 until your kitchen smells amazing.
- Then add the brown rice and stir well to coat all the rice with the spices. Add 2 and ½ cups of chicken/vegetable broth to the pan and use your wooden spoon to get all of those delicious browned bits off the bottom of the pan as that is what makes this moroccan sausage paella delicious.
- Now add the browned sausages back into the pan and put the lid on your pan and allow to slowly come up to a boil. Reduce the heat and gently simmer for 20 minutes.
- Add the squash/pumpkin or any firm vegetables you wish to add to the Moroccan Sausage Paella and just nestle them within the rice. Put the lid back on the paella and continue to gently simmer for 20 minutes more.
- Add the red and yellow bell pepper (capsicum), Asian egg plant and garbanzo beans and simmer in the Moroccan Sausage Paella for 5-10 minute or until the rice is cooked. (total cooking time about 45-50 minutes with brown rice/ total cooking time about 20-30 minutes with long grain white rice)
- Garnish your one pan Moroccan Sausage Paella with a drizzle of lemon juice and lemon zest and enjoy!
I'm drooling. This sounds so delicious. I love chicken apple sausage, so I would probably use the same. So many wonderful flavors and who can say no to a one pot meal? I haven't had much experience cooking paella, but I certainly am going to test it out now! Thanks for the awesome idea 🙂
I'm finally getting a chance to catch up on what's cooking in Healthy World Cuisine and this is just so perfect for our fall weather here in New England. I love even just thinking about all those wonderful spices in this dish!
Wow! Flavors of paella and Moroccan in one dish - I wish I could take my fork, reach through the monitor, and grab a big ol' fork full right now! And those colors! Just stunning!
Oh that looks so good!
It seems I am always looking for new ideas at dinner time.
Thanks so much for sharing XX
Julie
Gourmet Getaways
A really great and quicker variation on the classic paella. Very autumnal and love it is one pot.
Even though I'm a sucker for the traditional paella, this one looks really, really good!!!
You had me a Moroccan. The flavors, the colors and my husband is going to flip when I make this .... and very soon. Pinned.
These flavors, these colors! I love it, such a beautiful sensory experience. Plus I'm sure it smells and tastes great as well 🙂
Such a great idea to add these delicious Moroccan sausages to paella! I am sure everyone loved it in your family!
What a great twist on the traditional paella. My butcher makes moroccan sausages so I guess I could use them in this dish. Like you, I tend to make more than I need as the older kids can consume massive amounts of food and if they don't appear for dinner, there's no harm in leftovers xx
Never tried using Moroccan Sausage in Paella, such a great idea. Only tried the Chorizos certainly this would be the next must try
Oh wow this is a great combo of flavors right here! Love all things moroccan... and this looks just perfect 🙂 I think the chicken and apple sausage sounds divine with this...
My girls just LOVE sausages and rice - this would be their dream dinner!
This sounds really good! Great for a fall meal!
Sounds amazing and it looks so inviting. I'm pulling up my chair 🙂
Oh good gosh Bobbi - I am sitting her salivating beyond control! I adore cumin, ginger, turmeric, cinnamon and onions and garlic ALL in one pan - and in a pan with sausage AND pumpkin - well - I find it hard to resist! I wish I had no screen between me and this plate od mouthwatering decadence!
And thanks so much for the giveaway - I am so honored to have won!
These look and sound absolutely deliocus and so full of amazing and deliocus flavors. A perfect combo of health and yum!
What a wonderful hearty dinner with so much flavor all in one pan. I love this kind of dish for a family meal. Craving this big time now!
It's time for savoury meals and this is going to kick it off perfectly. Your pictures are so beautiful, Bobbi, and that sausage has my mouth watering. I love the delicious colours in this dish as well proving that comfort food can be healthy and bright!
Another gorgeous dish from your magical kitchen! Sharing everywhere 🙂
This sounds absolutely delicious and so easy,
May I sub Quinoa for the rice? Unable to have starchy foods like rice and white flour, potatoes.... Looks lovely.
Hello and thank Sheri. You are more than welcome to substitute quinoa for the brown rice and then you could decrease your cooking time to 20-25 minutes. However, even though quinoa is also gluten free it has 39 grams of carbohydrate per serving. A better substitution, if you are trying to be low carbohydrate, is to exchange with cauliflower rice (essentially ground up cauliflower that looks like rice) and once again now your cooking time is even less to around 15-18 minutes or just until your gluten free chicken sausages are cooked and your cauliflower is tender (also note that you would need to decrease the chicken broth to 1/4-1/2 cup) . Please let me know if you have any further questions. Have a super day!
What a wonderfully flavourful meal.
Have a happy day.
🙂 Mandy xo