SAUSAGE & RED PEPPER SPANISH RICE    (serves 3)

Sausage & pepper Spanish rice 2.jpg

Ingredients :

1 tbsp olive oil

8 pork sausages, skinned and each separated into 4 small meatballs

90g thinly sliced chorizo, cut into ribbons or small pieces

1 red onion, chopped small

2 garlic cloves, finely chopped

1 red pepper, cored, de-seeded and diced small

1 tsp dried oregano

1 tsp Harissa paste

1 tbsp tomato puree

1 tbsp tomato ketchup

1 tsp cumin powder

1 tsp chicken stock powder or 1 chicken stock cube

400g tin chopped tomatoes

8 cherry tomatoes, halved

180g Spanish rice (Paella rice is good for this)

300ml hot water

150g mature cheddar cheese, grated

1 tbsp finely chopped parsley as garnish.

Method :

Begin by heating the olive oil in a large, deep frying pan or wok (one with a lid) over a high heat.  Once good and hot, add the sausage meatballs and fry until a deep golden brown on at least three sides.  Spoon away and discard a good two thirds of the ensuing oil from the sausages.

Add the onion, garlic and red pepper and stir fry - it's quite important to keep the pan contents moving with occasional pauses - until the onion is softened and there is a degree of juice evident.  Add 50ml of water to the pan and cover it.  Continue to cook, covered, for around 5 minutes or so.

Once the peppers have begun to soften, uncover and add the oregano, Harissa, tomato puree, tomato ketchup, cumin powder (if required), chicken stock powder, chopped tomatoes and cherry tomatoes and stir gently to combine.

Reduce the heat to moderate and add the dry rice.  Stir gently to combine and make sure that each grain is covered by the flavoured oil, then add the water and gradually stir it in.  Replace the lid and simmer for approximately 20 minutes until the rice has cooked.  You will need to remove the lid and stir the contents from time to time to prevent the underside from burning.  A little sizzle is good - and to be recommended in Spain - so I tend to leave that until the last couple of stirs.

Once the rice is cooked and the liquid has reduced, turn off the heat, sprinkle the grated cheese over the rice and don't stir for the next 5 minutes.  Serve onto warmed plates and garnish with the chopped parsley.  You can either serve it as it is, or with bread to mop up the sauce, or even with a green salad.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk