Goa x Spain
Goan sausage paella
Goan chouriço lets its red oil do the seasoning. Think of it as paella with a Goa address.
60 minTime
40 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original699kcalsame
40 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Steep the saffron in the hot stock. Heat the oil in a paella pan on medium heat and fry the sausage 4 minutes.
- 2Add the salted chicken and brown 5 minutes on medium high heat until no pink remains on the outside.
- 3Add the onion and pepper and cook 5 minutes on medium heat. Add garlic and cook 1 minute. Stir in the tomato and paprika and cook 5 minutes.
- 4Add the rice and stir to coat. Pour in the stock and vinegar, spread level and simmer on medium heat 15 minutes without stirring.
- 5Scatter the peas, cook 5 minutes on low heat, then raise to high for 1 to 2 minutes until the base crackles. Rest 5 minutes under a cloth.
- 6Check the chicken is cooked through with no pink inside, then finish with coriander and lemon wedges.
Serve it like this
Serve in the pan. Pile chicken and sausage slightly higher in the centre, tuck lemon wedges around the rim and scatter coriander.
