Dan And Steph’s Sicilian Sausage Paella

what you need

• 500g Dan and Steph Sicilian Sausages
• 1/2 tsp. saffron
• 600ml pork or chicken stock
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 green capsicum, chopped
• 1 punnet cherry tomatoes, cut in half
• 1 Tbsp. tomato paste
• 2 tsp. smoked paprika
• 200g aborio rice
• 1 cup frozen peas
• 2 Tbsp. of oil
• 1 lemon
• Handful of fresh parsley

how to make it

1. Place pork or chicken stock and saffron into a large bowl and leave to infuse.
2. Heat 1 Tbsp. of oil in a large fry-pan on med. heat.
3. Cut the sausages into small chunks and fry for about 5 mins until they start to brown on all sides.
4. Transfer the sausage pieces into a bowl and set aside for later.
5. Pour 1 Tbsp. of oil into the pan and add the finely chopped onion. Fry for 2 mins and then add the minced garlic and chopped capsicum.
6. After a few mins add chopped cherry tomatoes, tomato puree and smoked paprika
7. Stir and leave to cook for 3 mins.
8. Add the rice. Stir and once the rice is translucent on the edges, add the saffron infused stock.
9. Let gently simmer for 10 mins without stirring it. Stir once and leave for a further 10 mins.
10. Add the frozen peas and sausage. Stir to combine.
11. Check the rice is cooked – it should still have a bit of bite but be soft on the outside.
12. Season with salt and pepper.
13. Squeeze juice from the lemon and top with parsley