Moroccan Sausage Paella
One-Pan Moroccan Sausage Paella is filled with warming spices, colorful seasonal vegetables of the autumn harvest, savory sausages and brown rice.
Servings: 6
Calories: 641kcal
Ingredients
- 1 tablespoon 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 teaspoon cumin
dried ground - 1 teaspoon cinnamon
dried ground - 1 teaspoon turmeric
dried ground - 1 teaspoon 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 tablespoon lemon juice
- 1 teaspoon 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!
Notes
This is a large portion of rice. The boys were really hungry. If you want to cut down on the carbs, you can use cauliflower rice and hold the garbanzo beans.
Nutrition
Serving: 1g | Calories: 641kcal | Carbohydrates: 73g | Protein: 22g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 915mg | Potassium: 822mg | Fiber: 9g | Sugar: 6g | Vitamin A: 707IU | Vitamin C: 48mg | Calcium: 88mg | Iron: 5mg