Source: Three Aussie Farmers | Serves: 4 | Time: 30 min
Changes: used vegan meat; used homemade veggie broth
Ingredients
1 lb Beyond Meat hot Italian sausages
1/2 tsp saffron
2 1/2 cups veggie broth mixed with The Squeal Hog Rub, to taste, to make meatier
1 onion, finely diced
4 garlic cloves, minced
1 green #bellpepper, chopped
1 pint cherry #tomatoes, cut in half
1 tbsp tomato paste
2 tsp smoked paprika
1 heaping cup aborio #rice
1 cup frozen peas
2 tbsp cooking oil
1 lemon
Handful of fresh parsley
Instructions
Place veggie broth and saffron into a large bowl and leave to infuse.
Heat 1 tbsp. of oil in a large fry-pan or paella panon medium heat. Cut the sausages into small chunks and fry for about 5 mins until they start to brown on all sides. Transfer the sausage pieces into a bowl and set aside for later.
Pour 1 tbsp of oil into the pan and add the finely chopped onion. Fry for 2 mins and then add the minced garlic and chopped capsicum. After a few mins add chopped cherry tomatoes, tomato puree and smoked paprika. Stir and leave to cook for 3 mins.
Add the rice. Stir and once the rice is translucent on the edges, add the saffron infused stock. Let gently simmer for 10 mins without stirring it. Stir once and leave for a further 10 mins. Add the frozen peas and sausage. Stir to combine.
Check the rice is cooked – it should still have a bit of bite but be soft on the outside.
Season with salt and pepper.
Squeeze juice from the lemon and top with parsley
Commentaires