Arroz con Sausage
AKA Spanish Style Rice with Lemony Meatballs
Ingredients
175 grams
Arborio Rice
1 tsp
Paella Seasoning
1 sachet(s)
Chicken Stock Powder
100 grams
Peas
2 unit(s)
Medium Tomato
250 grams
97% Pork Sausages
1 unit(s)
Onion
1 unit(s)
Yellow Pepper
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
Not included in your delivery
400 milliliter(s)
Boiling Water
Instructions
Pop the chicken stock pot into a measuring jug and then pour in the boiling water. Stir to dissolve the stock pot and leave to the side. Grate the lemon zest and finely chop the parsley. Slit the sausage lengthways, remove and discard the skin and then pop the meat into a bowl. Add the lemon zest and a third of the parsley and mix together with your hands. Shape into four meatballs per person.
Heat a drizzle of oil in a large frying pan on medium high heat. Once the oil is hot, add the meatballs and cook until golden brown on the outside, 7-9 mins. Turn every couple of mins to ensure they brown evenly. Tip: If your pan is smal you may need to cook the meatballs in batches so they brown nicely instead of stewing!
While the meatballs brown, halve, peel and slice the onion thinly into half moon shapes. Halve the pepper, remove the core and then chop into 2cm chunks. Chop the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Once browned, remove the meatballs from your frying pan to a plate. Pop your frying pan back on medium heat and add the onion and a drizzle more oil. Cook until softened, 5-6 mins, then add the pepper, a pinch of salt and black pepper. Cook until soft, 5 more mins. Add the garlic, paella seasoning and tomato puree, stir and cook for 1 minute more. Add the rice to the pan, stir and cook until slightly translucent, 1 minute.
Pour the peas, tomatoes and stock (that you made in step 1) into your pan. Stir and bring to the boil. Transfer to wide bottomed ovenproof dish, nestle the meatballs in the rice and cover with a lid (or cover with tightly fitting tin foil). Tip: If your frying pan is ovenproof and large enough, you can cover that with a lid/tinfoil and just cook the rice mixture in that instead! Pop into your oven to cook for 20 mins.
Once the rice is cooked (the meatballs are cooked when no longer pink in the middle), remove your dish from your oven. Add a squeeze of lemon and stir in half the remaining parsley. Taste and add more salt, pepper and lemon juice if you feel it needs it. Spoon into bowls, sprinkle over the remaining parsley and serve!
