This dish is comfort in a bowl to me – hearty, tasty and rich! Lovely to share with family and friends or a fancy telly tea! Yummy!!
I’ve adapted this dish from Gordon Ramsay’s recipe found in his book ‘Gordon Ramsay’s Ultimate Cookery Course.’ Thoroughly enjoyed that series with its straightforward recipes and handy tips for the kitchen. He made a Spicy Sausage Rice, which is gorgeous but here’s my take on it. 😃
- 2 Red Onions, chopped
- 1 Red Pepper, chopped finely into chunks
- 1 Yellow Pepper, chopped finely into chunks
- 1 Celery Stick, chopped finely
- 4 Garlic Cloves, finely chopped
- 500g Cumberland Sausage, or any spicy sausage to your liking
- 1tbsp Smoked Paprika
- 300g Rice, washed and drained
- 1 Glass of Martini
- 750ml Chicken Stock
- 6 Spring Onions, finely chopped
- 4 Tomatoes, diced
- 1 Bunch Flat Leaf Parsley, roughly chopped
Heat a large frying pan and add a good glug of olive oil and fry the onion, peppers and celery and cook until soft. Add the garlic. Cook for a few minutes. Season well with salt and black pepper.
Split the sausage skins and remove the sausage meat, leaving them in medium sized chunks. Add them to the pan and fry them to achieve a little colour. Add the paprika and ensure everything is well coated.
Pour in the Martini and scrape any bits from the bottom of the pan. add the rice, coating well with the mixture and then add the chicken stock and gently simmer.
Mix occasionally to ensure it doesn’t stick to the bottom of the pan and allow the rice to cook through and the liquid to be absorbed. (I usually have a reserve of stock just in case it needs topping up to cook the rice, and keep it moist.)
When the rice is tender and cooked,add the spring onions, tomatoes and parsley. Mix through and add extra stock if needed. Season to taste. The consistency should be oozy, like a risotto. Serve immediately.
It’s great with a whole meal wrap warmed through. Alternatively you could use chicken and chorizo instead of sausage. Enjoy!