This is another Friday evening favourite, especially in these winter months when you crave warmth and a little bit of comfort food. It is effortlessly easy, with just a few veg to chop, before you can bung it in the oven to take care of itself, and the end result is sure to please …
As they say, “some like it hot”, so I don’t spare the Tabasco. Just make sure you don’t over-do it. You want enough chilli heat to make its presence felt, but not so much that it overpowers the other flavours. This will yield 4 servings, and goes well with a rocket salad.
- 1 tbsp olive oil,
- 4 best quality pork sausages, about 250 g,
- 1 red bell pepper, cubed,
- 1 green bell pepper, cubed,
- 1 small onion, finely chopped,
- 2 garlic cloves, slivered,
- 2-3 sprigs rosemary, chopped,
- Tabasco sauce, to taste,
- 150 g (about 2/3 cup) arborio rice,
- 150 ml white wine,
- 125 ml passato (smooth tomato pulp),
- 250 ml chicken stock.
- Preheat the oven to 180 C (350 F, gas mark 4). Heat the olive oil in a large frying pan that can go in the oven.
- Split the skins on the sausages and pull out the sausage meat. Make thumb sized meatballs from the sausage meat, before adding them to the hot oil in the pan. Allow to fry for a minute before turning over.
- When browned, add the chopped onion, peppers and garlic. Sprinkle on two-thirds of the rosemary and splash in the Tabasco. Fry the mixture while stirring for about 5 minutes until the vegetables begin to soften.
- Fold in the rice and fry for another minute. Add the wine, stock and passato and bring to a boil while stirring.
- Cover the pan with a lid and place it in the oven. Bake the paella for 18-20 minutes until all the liquid has been absorbed.
- Sprinkle with the remaining rosemary to garnish before serving.