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Moroccan Sausage Paella

September 28, 2015

One-Pan Moroccan Sausage Paella is filled with warming spices, colourful seasonal vegetables of the autumn harvest, savoury sausages and brown rice. 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 savoury onions and garlic these spices were meant to cure what ails you and a perfect immune booster during the cold and flu season.

Moroccan Sausage Paella /

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.

Moroccan Sausage 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 flavours and tasty bits off the bottom of the pan and this is what makes this dish so flavourful.

Moroccan Sausage 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.

Moroccan Sausage Paella /

Thank you everyone for commenting on Negima Yakitori with Grilled Mushroom Bam's Kitchen 4 Year Blogiversary post. The mighty Rafflecopter God has spoken and Shashi from Runnin Srilankin was the winner of the Japanese Chopstick sets. We are delighted to hear your requests for the recipes that you would like to see here on Bam's Kitchen. We have made a short list of the requests and you will be seeing those in the upcoming posts. So stay tuned.

Moroccan Sausage Paella /

Thanks so much for reading and please join us on Facebook, Twitter, Instagram and Pinterest for more recipes and to find out what is going on in Bam's Kitchen.

Moroccan Sausage Paella /



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Moroccan Sausage Paella

By HWC Magazine  , , , , , , , ,   

September 28, 2015

One-Pan Moroccan Sausage Paella is filled with warming spices, colorful seasonal vegetables of the autumn harvest, savory sausages and brown rice. 

  • Cook: 50 mins
  • Yields: 4 Adults or 1 Hungry Teenager


olive oil - 1 tablespoon (or spray of cooking oil)

italian sausage - 5-6 links (I used gluten free chicken and apple sausage for myself and mild Italian sausage for the boys)

onion - 1 small chopped finely

garlic - 2 cloves minced

cumin - 1 teaspoon

cinnamon - 1 teaspoon

tumeric - 1 teaspoon

paprika - 1 teaspoon

brown rice - 2 cups

chicken broth - 2 and 1/2 cups gluten free organic chicken broth (if you want to use long grain rice, reduce broth to 2 cups)

salt and pepper - to taste

squash/pumpkin - 3/4 cup chopped

red bell pepper - 1/2 chopped (capsicum)

yellow bell pepper - 1/2 chopped (capsicum)

Asian Eggplant - 1 chopped (can exchange with Western eggplant or whatever veggies you have on hand)

garbanzo beans (chickpeas) - 1 (12 ounce can) rinsed well and drained

garlic chives - 1/4 cup chopped

lemon juice - 1 lemon

lemon zest - 1 teaspoon


1In 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 1/2 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.

2Add 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.

3Add 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)

4Garnish your one pan Moroccan Sausage Paella with a drizzle of lemon juice and lemon zest and enjoy!

  • What a wonderfully flavourful meal.
    Have a happy day.
    🙂 Mandy xo

  • sheri

    May I sub Quinoa for the rice? Unable to have starchy foods like rice and white flour, potatoes…. Looks lovely.

    • Bams Kitchen

      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!

  • This sounds absolutely delicious and so easy,

  • 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 🙂

  • 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!

  • These look and sound absolutely deliocus and so full of amazing and deliocus flavors. A perfect combo of health and yum!

  • 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!

  • Sounds amazing and it looks so inviting. I’m pulling up my chair 🙂

  • This sounds really good! Great for a fall meal!

  • My girls just LOVE sausages and rice – this would be their dream dinner!

  • 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…

  • Never tried using Moroccan Sausage in Paella, such a great idea. Only tried the Chorizos certainly this would be the next must try

  • hotlyspiced

    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

  • Such a great idea to add these delicious Moroccan sausages to paella! I am sure everyone loved it in your family!

  • These flavors, these colors! I love it, such a beautiful sensory experience. Plus I’m sure it smells and tastes great as well 🙂

  • You had me a Moroccan. The flavors, the colors and my husband is going to flip when I make this …. and very soon. Pinned.

  • 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!!!

  • Oh that looks so good!
    It seems I am always looking for new ideas at dinner time.
    Thanks so much for sharing XX
    Gourmet Getaways

  • 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!

  • I’m finally getting a chance to catch up on what’s cooking in Bam’s Kitchen 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!

  • 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 🙂

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