vegan sasuage paella

By Jody

Ingredients

• 1 tablespoon olive oil
• 1/2 pound Andouille sausage (cut into 1/4-inch slices, on a bias)
• 1 large white onion (peeled, finely diced)
• 2 red bell peppers (tops removed, seeded and diced)
• 1 1/2 teaspoons smoked paprika
• 1/8 teaspoon cayenne pepper
• 3 cups vegetable broth
• 1 cup frozen peas (defrosted)
• 1 1/2 cups arborio rice
• 1/2 cup parsley leaves (chopped, for garnish)
• 1 lemon (cut into wedges)
• Kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

In a paella pan, or a large heavy bottomed skillet, heat oil over medium-high heat, add Andouille sausage and saute until golden brown, about 6-8 minutes. Add onions, and bell peppers and cook until golden brown, about 6-7 minutes. Stir in smoked paprika and cayenne. Stir in the rice, thoroughly coating in fat and cook until slightly toasted, about 3 minutes. Add veg broth. Bring to a boil and reduce to a simmer. Season with salt and pepper. Cook until rice is nearly tender, about 15-20 minutes. Stir in peas.
Season with salt and pepper. garnish with parsley leaves and lemon.