 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Southern Ingredients:
2 tbp oil |
2 chorizo sausages |
2 thick english pork sausages |
225g cooked prawns |
4 garlic cloves |
1 onion |
1 red pepper |
2 celery sticks |
chilli powder |
paprika |
225g basmati rice |
300 ml chicken stock |
400 ml passata (or finely diced tomatoes) |
4 spring onions |
thyme |
bay leaves |
parsley |
Directions:
1. Heat the oil in large frying pan, or better, a paella pan. Fry the thickly chopped chorizo and pork sausages until golden then set aside.
2. Fry the garlic, onions, thickly sliced pepper & celery, in the pan for 2 minutes
3. Add the chilli powder and paprika to taste (preferably hot) and cook for 1 minute.
4. Add back the sausages then add the rice, thyme, bay leaves, passata, chicken stock, salt & pepper. Bring to the boil, then cover and simmer gently for 20 minutes. Use foil to cover if you don't have a big enough lid. Stir 2 or 3 times during the simmer.
5. Ensure the rice is cooked through, add a little more stock if needed.
6. Uncover, sprinkle over the prawns and chopped parsley, & recover for 5 minutes.
7. Serve with spring onions and extra parsley, and some good crusty bread.
8. Optional - add chicken as well as the sausages.
|
|