Crumbled Sausage Paella

what you need

• 1 pack Three Aussie Farmers Classic Aussie Banger Sausages, casings removed and crumbled.
• 1L chicken stock
• ½ tsp. saffron
• 1 chorizo, sliced
• 1 onion, chopped
• 1 red capsicum, chopped
• 3 cloves garlic, minced
• 2 tsp. smoked paprika
• 2 cups rice
• 400g diced tinned tomatoes
• 2 Tbsp. tomato paste
• 4 sprigs parsley leaves, chopped
• 1 lime, cut into wedges

how to make it

1. Pour stock into a large jug then add saffron to infuse and set aside.
2. In a large fry-pan over med-high heat add sausages and chorizo and cook until browned.  Using a spatula break sausage meat into smaller pieces. Remove from the pan and set aside.
3. Add onion, capsicum, and garlic to the fry-pan and sauté until softened. Add paprika, rice, tomatoes and tomato paste, then stir and carefully add stock.
4. Add sausages to the pan and leave to simmer over low heat covered for approx. 20 mins or until the liquid has been absorbed and the rice is tender.
5. Remove cover and let stand for 10 mins.
6. Garnish with parsley and lemon wedges.
7. Serve and enjoy.