This spicy sausage paella recipe is one passed down through the family and a winning contender for my signature dish!
Prep Time: 15 min
Cook Time: 45 min
Serves: 4
| Ingredients: |
|
| 375 g | Eskort Mediterranean Pork Sausages |
| 4 | chicken breasts, skinless and boneless, cut into bite size chunks |
| 250 g | basmati rice |
| 800 ml | chicken stock |
| 5 ml | paprika |
|
| salt |
|
| ground black pepper |
| 30 ml | olive oil |
| 1 | onion, chopped |
| 1 | red pepper, diced |
| 2 cloves | garlic, finely chopped |
| 15 ml | origanum |
| 1 can | chopped tomatoes |
| 200 g | frozen peas |
|
| fresh parsley, chopped, plus more for garnish |
Method:
-
Place rice in a saucepan and add 500 ml of chicken stock, cook on medium heat until just tender (rice should still have a bite of a crunch to it).
-
In the meantime, season chicken pieces with salt, pepper and paprika.
-
Heat a little olive oil in a large pan and fry chicken on all sides until just cooked through, remove from pan and set aside.
-
Add a little more oil to pan, then add the sausages and cook until browned and cooked through, remove from heat, allow to cool, then slice into coins.
-
In the same pan, add onion, red pepper, garlic and origanum, fry for 5 - 6 minutes until softened.
-
Add the remaining 300 ml of chicken stock and bring to a simmer.
-
Stir in tomatoes, rice, sausages and chicken, simmer for 10 minutes, or until liquid is absorbed.
-
Add the peas and heat through for 2 minutes.
-
Season with salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.
