SAUSAGE, RED ONION AND MUSHROOM PAELLA

The beauty of paella is it works with almost every ingredient. As a kid I never used to eat sausages, but I have discovered just how good they are ‒ even in a paella.

SERVES 4

PREP 20 minutes COOK 40 minutes

H 2 litres pork stock

H 0.4g saffron (see tip, page 24)

H 120ml extra virgin olive oil

H 400g pork sausages

H 2 red onions, cut into wedges

H 150g small mushrooms, whole

H 6 garlic cloves, finely chopped

H 1 tsp sweet smoked paprika

H 1 tomato, grated

H 400g Spanish paella rice

H 175ml red wine

H a few sprigs of rosemary

H salt and pepper, to taste

H Heat the pork stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest setting.

H Heat the olive oil in a paella pan over a high heat and add the sausages, red onions and mushrooms. Fry for 8 minutes until everything is caramelised, then season with salt.

H Add the garlic, the paprika and grated tomato, and cook for about 2 minutes until the oil starts to separate from the tomato. Add the rice and stir together for another couple of minutes, making sure all the rice gets coated with the oil.

Pour in the red wine and let it bubble for a couple of minutes until it has reduced.

H Carefully add the hot stock to the pan and give it a good stir to distribute the rice evenly. Season with pepper and add the sprigs of rosemary. Taste and adjust the seasoning if necessary, then cook over a high heat for 10 minutes before reducing the heat to low and cooking for a further 9 minutes, without stirring. Let it rest off the heat for 5 minutes before eating.