Recipe

Solo: Chipolata Paella

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Chipolata sausages cooked in a flavourful rice mixture finished with fresh coriander and crumbled feta.

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serves 1

1 clove
½
150g
½ cup
2 tsp
1 cup
½ tin
5g
50g
½ tbsp

ingredients

garlic – crush, peel and slice finely
onion – peel and chop finely
chipolata sausages – slice into rounds
jasmine rice
chicken stock granules
boiling water
chopped tomatoes
fresh coriander
feta – crumble
olive oil (from your pantry)

Ingredients to serve 1

1 clove x garlic – crush, peel and slice finely
½ x onion – peel and chop finely
150g x chipolata sausages – slice into rounds
½ cup x jasmine rice
2 tsp x chicken stock granules
1 cup x boiling water
½ tin x chopped tomatoes
5g x fresh coriander
50g x feta – crumble
½ tbsp x olive oil (from your pantry)

Method

Step 1

Make the chicken stock by dissolving the chicken stock granules in the boiling water. Stir well and set aside.

Step 2

Place the olive oil in a large deep frying pan (or large saucepan) on high heat. When hot, add the garlic, onion and chipolata slices and cook for 4 to 5 minutes or until browned. Be careful that the garlic does not burn – reduce the heat a bit, if it looks too hot.

Step 3

Now add the rice, chicken stock and chopped tomato and mix well. When the mixture starts to simmer, place a lid on the pan, reduce the heat to low and cook for a further 15 minutes or until the stock is absorbed and the rice is cooked.