Warm up this winter with this tasty Spicy Sicilian Sausage Paella recipe by Dan and Steph. Tasty Spanish rice cooked with spicy pork sausage – yum
30 mins
Serves 4
medium
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
Place pork or chicken stock and saffron into a large bowl and leave to infuse.
Heat 1 Tbsp. of oil in a large fry-pan on med. heat.
Cut the sausages into small chunks and fry for about 5 mins until they start to brown on all sides.
Transfer the sausage pieces into a bowl and set aside for later.
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.
After a few mins add chopped cherry tomatoes, tomato puree and smoked paprika
Stir and leave to cook for 3 mins.
Add the rice. Stir and once the rice is translucent on the edges, add the saffron infused stock.
Let gently simmer for 10 mins without stirring it. Stir once and leave for a further 10 mins.
Add the frozen peas and sausage. Stir to combine.
Check the rice is cooked – it should still have a bit of bite but be soft on the outside.
Season with salt and pepper.
Squeeze juice from the lemon and top with parsley
Three Aussie Farmers Sicilian style gourmet Pork Sausages by Dan and Steph
Dan & Steph have gone all out on this one – Aussie pork minced and tossed with tomato, fennel and a hit of chilli. This sausage is a tribute to the fiery flavours of Southern Italy. Slice and add to pasta to spice things up, or just tuck in when they’re hot off the barbie.
