Brunch paella - recipe - Sunset's Kitchen Cabinet - Column

Sunset, Sept, 1993 by Barbara Cummings

Barbara Cummings, Everett, Washington

1 pound Italian (turkey or pork) sausages, cut into 1/2-inch-thick slices

1 cup long-grain white rice

2 cups regular-strength chicken broth

1 can (about 14 1/2 oz.) cut stewed tomatoes, or 1 1/2 cups chopped fresh tomato

1 teaspoon caraway seed

Condiments (suggestions follow)

Stir sausage slices frequently in a 10- to 12-inch pan over medium-high heat until browned, about 10 minutes; discard fat.

Add rice to pan and stir until grains are slightly opaque, about 2 minutes. Add broth, tomatoes and their liquid, and caraway seed; bring to a boil on high heat. Reduce heat, cover, and simmer paella until liquid is absorbed and rice is tender to bite, about 20 minutes; stir occasionally. Spoon portions of the paella onto warm dinner plates and top with condiments, adding them to taste. Makes 4 to 6 servings.

Per serving without condiments: 263 cal. (29 percent from fat); 16 g protein; 8.5 g fat (3.2 g sat.); 30 g carbo.; 658 mg sodium; 45 mg chol.

Condiments: Shredded fontina cheese, unflavored nonfat yogurt, chopped fresh cilantro (coriander) leaves, and lime wedges.