This may be called a sausage paella but the truth is it’s more of a paella riff, a nod to this classic Valencian rice dish that’s now an indelible part of Spanish culture. Its also a dish that’s relatively quick to make, a one pot wonder that works wonderfully well with our Mexican chorizo, lamb merguez and garlic and herb sausages. What’s more it requires smoked paprika which I love. It has an earthy depth and intensity of flavour that regular paprika simply does not have. So try it out. It’s another perfect Summer family holiday dinner that’s both easy to make and simple to execute.
Ingredients (serves 4 – 6)
950 ml chicken stock
½ teaspoon saffron threads
3 tablespoons extra-virgin olive oil
2 O’Flynns mexican chorizo sausages, sliced
2 O’Flynns lamb merguez sausages, sliced
2 O’Flynns garlic and herb sausages, sliced
1 large onion, finely chopped
2 red peppers, finely chopped
3 cloves garlic, minced
1 teaspoon Spanish smoked paprika
300 g short-grain rice
115 g tomato purée, fresh or canned
Freshly ground black pepper
½ tablespoon chopped flat-leaf parsley
Heat your stock in a saucepan. Add saffron and set aside. Heat oil in a large paella pan or heavy pot and add the sausages. Cook until lightly browned and set aside.
Add the onion, pepper and garlic to the same pan. Gently sauté until soft. Stir in the paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered over a medium heat for about 25 minutes or until liquid is absorbed and rice is tender.
Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve.
Please note that if you can’t accommodate all the stock at once just treat the dish like a sort of risotto and add it slowly.