Last Monday my Husband cooked a rather bland Sausage Paella. Â I admit that it I am not at all sure that there should be place, in a Paella, for a sausage…….something about it just doesn’t feel right but having said that, last time I said..Â
“It was edible though but it was missing something………..a roundness, a bite, some depth of flavour……………I really believe that the addition of a second sausage, such as chorizo and some streaky bacon would give the depth of flavour that the dish was missing”
Question is, did I achieve what I wanted?Â
The addition of half a chorizo and four rashers of bacon gave the dish a much more punch flavour, much better all round. More of a bite it tasted (not surprisingly) like a Spicy Sausage Stew – but less of a stew more of a risotto.
It was good, we enjoyed it very much….but as is the way of things with kids – my daughter said she liked it more last week!Â
3tbsp Olive Oil
8 Lincolnshire or cumberland sausages
1 Medium Onion, peeled and chopped
2 garlic cloves
1 bay Leaf (optional)
1 Red or Green Pepper, deseeded and sliced
200g tin of chopped tomatoes
250g long grain rice
4 slices of streaky Bacon (sliced)
100g Chorizo (sliced)
750ml chicken or vegetable stock
100g frozen peas.
Heat the oil over a medium heat in a deep frying pan (it will need a lid!)
Add Sausages and cook for 15 to 20minutes until browned – cut each sausage in to four return to the pan, add the streaky bacon, chorizo, and onion.
Stir well, add the paprika, garlic bay leaf and peppers, stirring frequently to stop it sticking
When the peppers have softened, add the tinned chopped tomoatoes, rice, stock and tumeric
Stir. Turn the heat down and simmer with the lid on for 15 minutes, stir frequently.
Add the frozen peas and cook for a further five minutes. Â Check the rice is cooked.