Ingredients
- Olive oil
- Red onion
- Red bell pepper
- Garlic
- Spiced sausages, (e.g. Italian chilli)
- Smoked paprika (Gordon uses La Chinata brand)
- Long-grain uncooked rice
- Dry white wine
- Chicken stock
- Spring onions (scallions)
- Tomatoes
- Flat-leaf parsley
Method
- Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured.
- Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn’t burn.
- Slit the sausage skins and crumble the sausage meat so it looks like small meatballs.
- Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured.
- Add the smoked paprika and mix and season to taste.
- Add the rice and stir well to mix thoroughly and absorb the flavour.
- Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.
- Add the stock and bring to the boil and then turn to simmer.
- Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
- Keep an eye on it and stir from time to time.
- Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.
Nutrition
