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Smoky Beef Sausage Paella with Lime and Coriander

Prep Time

        Prep time: 5 minutes
        Cook time: 35 minutes
        Yield: Serves 4


    •    baby rocket
    •    lime zest and slices
    •    500g beef sausages
    •    1 tsp turmeric powder
    •    2 tsps smoked paprika
    •    1 red onion, 1cm diced
    •    greek yoghurt, to serve
    •    1 punnet grape tomatoes
    •    1 red capscium, 1cm diced
    •    1 yellow capscium, 1cm diced
    •    500ml (2 cups) veal or beef stock
    •    1 can cannellini beans, drained and rinsed
    •    1 cup white or tricolour quinoa, rinsed in a fine sieve


  1. Lightly spray a deep frying pan with oil and cook sausages on all sides, until well browned and cooked through, about 10 minutes. Set aside on a plate.
  2. Add capsicum and onion to pan and cook for 2 to 3 minutes, add spice and quinoa and stir to coat. Add stock, beans and tomatoes and bring to the boil. Simmer covered for 15 minutes until grains have started to open up.
  3. Slice sausages into 1cm slices and return to the pan, cook for another 5 minutes until heated through.
  4. Top with rocket, lime zest and slices and yoghurt to serve.

This great family recipe is thanks to Australian Beef at


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