Sweet Potato Paella
Am I the only one who can't believe it's already October? While you'll never hear a complaint from me that Fall and pumpkin season are here, I feel like this year it surprised me.
I'm sure the craziness of the past few months played a hand in this. But finally, finally, life is slowing down, just in time for a Tropical Storm watch and the quickly approaching holidays. Life also slowed down enough for me to have time to try a new recipe. The past few weeks Andy and I have been cycling through old tried and true recipes, but I was ready to experiment with a new creation.
I've never been a huge rice fan (probably because I can never cook it correctly, even with a rice cooker - and I call myself a food blogger), so the idea of using sweet potato rice seemed like the perfect substitution for me. I've already shared my love for sweet potatoes many times, so what's one more recipe?
I also have great memories of making paella. When I was in college, I found a recipe in the back of a magazine that I made for my parents and I. We were all huge fans of the dish, and it was one of the first more complicated meals I'd ever made. It became a comfort recipe for me, one that I would stay up late in college to make for just myself after long days. I lost that recipe somewhere along the way, but this version may be my new favorite.
And for your entertainment, here is little Dolce who is always willing to assist with taking blog pics and sampling my dishes. Don't tell Andy, but he got the bowl she taste-tested (Kidding! :) ).
1. Do you have a comfort recipe you like to make?
2. Are you ready for all things fall?
Sweet Potato Paella
- 3 large sweet potatoes
- 3 cups chicken stock
- 1 package kielbasa sausage
- 1 cup peas
- 1 red bell pepper, diced
- 1 tbs paprika
- 1 tsp garlic powder
- 1/2 tsp turmeric
- Spiralize the sweet potatoes.
- Place your spiralized sweet potatoes into your blender or food processor and pulse until it becomes a rice-like consistency.
- Place your rice into a large skillet with the chicken stock.
- Add the sausage, peas, red pepper and seasoning to your rice, stirring so everything is evenly mixed.
- Cover the skillet and allow to simmer for about 15 minutes, or until all of the stock is absorbed into the rice.