Paella style rice with spring vegetables

Our butcher makes a delicious “Spanish sausage” which uses the flavours of Chorizo (but can’t use the name as it’s made from Hertfordshire pork!) so I thought I would work it into a Paella style dish which makes the most of the season’s vegetables too.

  • 170g paella rice (or arborio)
  • 600ml chicken stock (1 pot)
  • 4 sticks of asparagus, woody ends removed and cut into 1cm slices
  • 1 red pepper, sliced
  • 1/2 onion, finely chopped
  • 1 clove garlic
  • 4 Spanish sausages
  • 4 strands of saffron
  • 1 tsp smoked paprika
  1. Heat the oven to 180°c
  2. Steep the saffron in the stock
  3. Fry the sausage in a little oil to add a little colour and allow a little of the spices to seep out (5 minutes). Transfer to the oven to finish cooking.
  4. Using the same pan, fry the onions and garlic for 5 minutes until soft
  5. Add the rice, paprika and pepper and fry for a minute or two
  6. Add of 2/3 the stock and saffron and bring to a low simmer for around 15-20 minutes
  7. Add the asparagus and the rest of the stock and put a lid on for a final 10 minutes
  8. Remove the sausage from the oven and slice, adding to the pan and stirring through.

 

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