Name: Sausage paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 thick beef sausages; 1 tablespoon vegetable oil; 550 gram chicken thigh fillets, cut into 3cm pieces; 1 medium red onion, finely chopped; 1 medium red capsicum, finely chopped; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 1/2 cup long-grain white rice; 400 gram can diced tomatoes; 2 cup chicken stock; 3/4 cup frozen peas; 1/2 cup chopped flat-leaf parsley leaves

Sausage paella

This will certainly satisfy your protein requirements for the day. Bring family and friends together with a steaming serve of this Spanish classic and enjoy.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 thick beef sausages

1 tablespoon vegetable oil

550 gram chicken thigh fillets, cut into 3cm pieces

1 medium red onion, finely chopped

1 medium red capsicum, finely chopped

2 clove garlic, crushed

2 teaspoon ground cumin

1 teaspoon ground turmeric

1 1/2 cup long-grain white rice

400 gram can diced tomatoes

2 cup chicken stock

3/4 cup frozen peas

1/2 cup chopped flat-leaf parsley leaves

Method

1.Heat a large heavy-based frying pan over moderately high heat. Add sausages; cook and turn for 6-8 minutes or until brown and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Cut into 1cm-thick slices.

2.Reduce heat to medium. Add oil and chicken to frying pan. Cook and stir for 2-3 minutes or until golden. Add onion, capsicum and garlic. Cook and stir for 2-3 minutes or until soft.

3.Add cumin, turmeric, rice, tomato and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat; simmer, covered, stirring occasionally, for 15 minutes, or until rice is tender.

4.Remove lid. Stir in peas and sausage. Cook a further 1 to 2 minutes or until heated. Sprinkle with parsley. Serve at once.

Budget tip: Omit chicken and add extra sausages. Use chicken sausages if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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