Mixed Seafood Paella with Sausage and Beans

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

1. Cook the rice according to package directions. 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.

2. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in the parsley, season to taste with salt and pepper, and serve. Serves 4.

From Quick Fix Meals by Robin Miller.