The Sunday Telegraph (Sydney) - Stellar - - Delicious. -

Pre­heat oven to 200°C. Heat oil in a large paella pan or oven­proof fry­ing pan over medium-high heat. Add ba­con, chorizo and black pud­ding and fry, turn­ing oc­ca­sion­ally, for 8-10 min­utes un­til browned. Trans­fer with a slot­ted spoon to a plate. Add thyme and pas­sata to pan, stir to com­bine and bring to the boil. Add rice, saf­fron and pa­prika and cook for 2 min­utes. Add meats, stock and 1 cup (250ml) wa­ter, sea­son and re­turn to the boil, then re­duce to a sim­mer and cook, stir­ring oc­ca­sion­ally, for 12 min­utes. Pour egg over rice, cover and bake in oven for 8 min­utes or un­til egg is set. Scat­ter with pars­ley and serve with bread.

PER SERVE • 19G PRO­TEIN • 8G SAT FAT • 55G CARB • 4G SUG­ARS • 1290MG SODIUM • 545 CAL (2275KJ)

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