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.