Mixed Seafood Paella with Sausage and Pink Beans

• 1 1/2 cups quick-cooking rice
• 1 to 2 cups leftover salmon broken into pieces
• 1 pound medium shrimp, peeled and deveined
• 2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 14-inch-thick slices
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can pink beans, drained
• 1 large green bell pepper, seeded and diced
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper

1. Cook the rice according to the package directions.
2. Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer.
3. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes.
4. Stir in the cooked rice and cook for 2 minutes to heat through.
5. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.

quickcooking rice, salmon, shrimp, links chorizo, tomatoes, pink beans, green bell pepper, oregano, saffron threads, parsley, salt

Taken from www.foodnetwork.com/recipes/robin-miller/mixed-seafood-paella-with-sausage-and-pink-beans-recipe.html (may not work)