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Artichoke and Beyond Sausage Paella

I caved and got a paella pan. I have no regrets. I'm instantly obsessed. This is one of the best things I've ever made

Artichoke and Beyond Sausage Paella

Source: Minimalist Baker | Serves: 6 | Time: 45 min

Changes: used Tubby Olive wood smoked EVO; forgot the peas!; served with some Beyond Meat breakfast sausage; used a different method towards the end (left uncovered to cook the rice, than covered with foil for 10 min)


1/2 tsp saffron

3 Tbsp lemon juice

1 tbsp smoked olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

6 cloves garlic, minced

2 tsp smoked paprika

2 tsp sea salt

2 cups arborio #rice

4 cups vegetable broth (homemade to reduce sodium)

1 cup quartered, marinated artichoke hearts, marinade reserved

1 cup cherry #tomatoes, halved

1 package Beyond Meat breakfast sausage, to serve

Artichoke and Beyond Sausage Paella


In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.

In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes. Add paprika and salt and toss.

Add the rice and stir to coat and lightly toast the grains — about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.

Bring broth to a boil. Once boiling, immediately reduce the heat to low and cook uncovered for 15-20 min.

While the rice cooks, chop up the Beyond Sausage and pan fry it for about 7 minutes. Remove from heat and set aside.

Test the rice after 15 minutes to ensure it’s cooked. When the rice is tender, turn heat off.

Add the artichoke hearts, 2 tbsp of artichoke marinade, tomatoes, and Beyond Meat breakfast sausage and toss gently. Warm everything through for about 2 minutes.

Remove pan from heat and cover pan with foil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

Divvy into bowls and enjoy!

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