Sausage Paella by Somerset Foodie

Prep	Cooking	Serves
10-15 mins	25-30 mins	4 Adults

Recipe by Ben of Somerset Foodie - @somerset.foodie on Instagram

Ingredients

• 440g Molina Roca Dinamita paella rice.
• 2ltrs Chicken stock.
• A pinch of saffron.
• 400g of your favourite pork or vegetarian sausages, chopped into thirds.
• 120ml Fussels Cold Pressed Rapeseed Oil or Oak Smoked Rapeseed Oil.
• 2 red onions, peeled and sliced chunky.
• 6 cloves garlic, peeled and sliced.
• A large sprig of fresh rosemary, stalks removed and roughly chopped.
• 2 teaspoons Las Hermanas sweet smoked paprika.
• 1 glass red wine.
• 3 fresh tomatoes, diced.
• 100g cavalo nero or kale, stalks removed and roughly chopped.
• Fussels Garlic Mayonnaise for finishing.

Method

Ben says:

"I can't decide which is my favourite... risotto or paella? They are cooked quite differently and both are fantastic when made well. Whilst working on this recipe, I do think that perhaps paella might just get my vote, with it's bold, upfront flavours. This is seriously tasty comfort food. It's also a 'one pan wonder' and the bonus... no stirring!"

1. Warm the chicken stock and add the saffron to infuse.
2. In a large frying pan or paella pan, over a medium heat, fry the sausages in the rapeseed oil for a couple of minutes, then throw in the chunky slices of red onion. Keep cooking until the sausages have developed a nice caramelised colour.
3. Now throw in the garlic and rosemary and cook for a further minute or so, before adding in the smoked paprika. Mix this with the other ingredients in the pan for around 30 seconds (don't let it burn) and then add in the red wine. Let it bubble to burn off the alcohol and then add in the diced fresh tomatoes.
4. Keep cooking everything for a couple of minutes until the tomatoes have broken down, then add in the cavalo nero and mix with all the flavours in the pan.
5. Add in the rice and again, mix with all the flavours and cook for a minute before pouring over the saffron infused chicken stock.
6. Make sure all the ingredients are spread out evenly across the pan then leave it to do its thing. For the first 10 minutes, cook the paella on a medium heat then for the next 10 minutes, turn the heat down to low and keep cooking. After 20 minutes, the rice should be perfectly cooked and most of the liquid should have been absorbed. Now turn the heat off and leave it to rest for 5 minutes. This last stage is important as the flavours keep developing as the paella cools - plus you'll taste everything much better when it's not boiling hot.
7. Now serve in your favourite bowl and add a nice dollop of our Garlic Mayonnaise to finish.