Entrée: Spain – Paella De Salchicha De Cordero (Lamb Sausage Paella)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 lb (450 g) spicy lamb sausage, sliced
2 cups (400 g) Arborio rice or paella rice
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup (150 g) peas
4 cups (960 ml) chicken or seafood broth
1 tsp saffron threads
1 tsp smoked paprika
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.
2. In the same pan, sauté the onion, garlic, and bell pepper for about 3 minutes until the onion is translucent.
3. Stir in the rice, smoked paprika, and saffron threads, ensuring the rice is well coated.
4. Pour in the broth and bring to a simmer. Reduce the heat to low and let it cook uncovered for 15 minutes.
5. Add the peas and cooked sausage, pressing them into the rice without stirring. Continue cooking until the rice is cooked and the liquid has been absorbed, about 10 minutes.
6. Remove from heat and let it rest for a few minutes. Serve with lemon wedges for squeezing over the paella.