Sausage Paella

Use sausages or chorizo.

Recipe By: Rafael (https://cookbuzz.com/kitchen/411)
Serves 2 Prep: 5 min Cook: 15 min

Ingredients

Sausages (or chorizo) 3-4
Olive oil 3 tbsp
Shallot 1
Risotto rice 160g
Pepper 1
Surimi (crab sticks) 4
Frozen vegetable mix 3 handfuls
Chicken stock 1000ml
Paprika 1 tbsp
Turmeric 1 tsp
Nutmeg 1 tsp
Cayenne pepper 1 tsp

Method

1
Put the olive oil in a large frying pan and fry the finely chopped shallot on medium heat until nicely browned. Add the sausages, chopped to bitesize pieces.
2
When the sausages are lightly cooked, add the unwashed rice and fry until translucent.
3
Add the frozen vegetables, paprika, turmeric, nutmeg and cayenne pepper and fry for 2 minutes. Add half of the stock.
4
Place the strips of pepper on top. Don't stir, just simmer on medium heat. Add the remaining stock a bit at a time as the liquid reduces.
5
Simmer for 10-15 minutes until the rice is cooked. Take the whole pan to the table to serve from it.

Tips & Note

You don't need a lid and the rice cooks in the pan at the same time as all the other ingredients - you simply can't fail!

Sausage Paella

Use sausages or chorizo.

Recipe By: Rafael (https://cookbuzz.com/kitchen/411)

Serves 2

Prep: 5 min

Cook: 15 min

Ingredients

Sausages (or chorizo) 3-4
Olive oil 3 tbsp
Shallot 1
Risotto rice 160g
Pepper 1
Surimi (crab sticks) 4
Frozen vegetable mix 3 handfuls
Chicken stock 1000ml
Paprika 1 tbsp
Turmeric 1 tsp
Nutmeg 1 tsp
Cayenne pepper 1 tsp

Sausage Paella

Recipe ID :2293 Posted on 09 JAN 2017

Serves 2

Prep 5min
Cook 15min
views 751
printed 0

saved 0

Use sausages or chorizo.

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Ingredients

Print Ingredients Email Ingredients
3-4
3 tbsp
1
160g
1
4
3 handfuls
1000ml
1 tbsp
1 tsp
1 tsp
1 tsp

Method

Prep
5min
Cook
15min
1
Put the olive oil in a large frying pan and fry the finely chopped shallot on medium heat until nicely browned. Add the sausages, chopped to bitesize pieces.
2
When the sausages are lightly cooked, add the unwashed rice and fry until translucent.
3
Add the frozen vegetables, paprika, turmeric, nutmeg and cayenne pepper and fry for 2 minutes. Add half of the stock.
4
Place the strips of pepper on top. Don't stir, just simmer on medium heat. Add the remaining stock a bit at a time as the liquid reduces.
5
Simmer for 10-15 minutes until the rice is cooked. Take the whole pan to the table to serve from it.

Tips & Note

You don't need a lid and the rice cooks in the pan at the same time as all the other ingredients - you simply can't fail!

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Rafael
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