Sausage Paella

Sausage Paella

Dan and Steph
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  • 1/2 tsp saffron
  • 600 ml vegetable stock
  • 1 pkt Dan & Steph Three Aussie Farmer Sausages any flavour
  • 1 onion diced
  • 1 green capsicum diced
  • 4 garlic cloves chopped
  • 1 punnet cherry tomatoes cut in half
  • 1 tbs tomato paste
  • 2 tsp smoked paprika
  • 200 g aborio rice
  • 1 cup frozen peas
  • 1 lemon to serve
  • fresh parsley to serve


  1. In a large bowl place stock and saffron, leave to infuse.
  2. Heat a tablespoon of oil in a large frying pan on medium heat.
  3. Cut the sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.
  4. Transfer the sausage pieces a bowl and save for later
  5. Pour a little more oil into the pan and add the finely chopped onion. Fry for a few minutes and then add the crushed garlic and chopped capsicum –
    After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika
  6. Stir and leave to cook for a couple of minutes
  7. Next add the rice. Stir and once the rice is translucent on the edges add the saffron infused stock
  8. Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes
  9. Add the frozen peas and sausage and stir
  10. Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper
  11. Squeeze juice from the lemon and topped with parsley
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