SPICY SAUSAGE RICE RECIPE

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SPICY SAUSAGE RICE
This is like an old-fashioned jambalaya—a mixture of rice, vegetables, and meat, a bit like risotto but without the need for stirring. Sausage is cheap but packed with flavor, and taking it out of the casing first flavors the rice beautifully. You can use any sausage you want—chorizo, merguez, pork, or beef, depending on how spicy you want it.
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Ingredients
Servings
Ingredients
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Instructions
  1. Add a glug of oil to a heavy-bottomed casserole dish and sauté the onion for 5 minutes until soft but not colored. Add the pepper and garlic and cook for 2 minutes. Slit the sausage skins and crumble the sausage meat into the pan, then cook over medium heat for 4–5 minutes until colored. Add the smoked paprika and mix. Season with salt and pepper to taste.
  2. Add the rice and stir well to mix thoroughly and absorb the flavor. Deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. Add the stock and bring to a simmer. Cook gently for 15–20 minutes until the rice is tender and the liquid is almost entirely absorbed.
  3. Remove from the heat, gently fold in the scallions, tomato, and parsley, and serve.
HOW TO SAUTÉ ONIONS
  1. When sautéing onions, don’t slice them too thinly or they will burn before they have a chance to caramelize. Never rush cooking an onion. Always give it 5 or 6 minutes in the pan on its own.

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