Enjoy a paella but with a spicy touch, from Spanish cuisine we give you this recipe for spicy sausage paella, it is rich and not very complicated.
Learn more about Victoria Cherniag Ruiz
Ingredients6 portions
Preparation
Let the saffron soak in a bowl with the hot water a few minutes.
Season the pork and chicken with peppers, cayenne, salt and pepper.
Split the tomatoes in half.
Roast, peel and chop the peppers.
Heat the oil in a paella pan and fry all the meat and sausage over medium heat for 5 minutes, stirring.
Add the garlic, chilli and saffron with the water and stir for 1 minute.
Add the tomato and pepper and stir a couple of minutes more.
Add the rice and thyme and stir for 1 minute until everything is well mixed.
Pour the sherry, the wine and almost all the broth and bring it to a boil. Lower the heat and cook for 10 minutes, uncovered.
Do not remove the rice during cooking, simply shake the paella pan once or twice.
Add the olives and salt pepper.
Shake the paella pan and let it cook for 10 minutes, until the rice is almost cooked.
Pour a little more broth if necessary and shake the paella pan.
Try the rice, rectify the seasoning and let it cook for 2 more minutes.
When all the broth has been consumed and the rice at the base begins to be toasted, remove it from the heat.
Cover the pellet with aluminum foil and let stand 5 minutes.
Garnish with thyme and serve with lemon.
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