Baked Calasparra Rice with Spicy Sausage
Photography by Josh Griggs.
We’ve baked our rice in individual-sized paella pans, but use a 30cm ovenproof sauté pan or paella pan if desired.
Serves: 4
INGREDIENTS
400 grams spicy lamb sausages, skins removed (I used merguez)
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 tablespoon finely chopped rosemary
500 grams crown or butternut pumpkin, peeled, diced 2cm pieces
1 cup calasparra rice
¼ cup finely chopped parsley
3½ cups chicken stock
400-gram tin whole cherry tomatoes
sea salt and freshly ground pepper
To serve
garlic aioli and micro
salad leaves, optional
METHOD
Preheat the oven to 180°C fan bake. Break the sausages into walnut-sized pieces.
Heat the oil in a large sauté pan and quickly brown the sausage pieces. Remove to a bowl and set aside. Don’t wash the pan. Add the onion, garlic, paprika and rosemary with a good pinch of salt to the pan and cook gently for 10 minutes.
Stir in the pumpkin and rice, then the parsley, stock and the tomatoes with their juice. Season and bring to the boil. Divide the mixture evenly between 4 shallow baking dishes or individual paella pans and nestle in the sausages.
Bake for 25 minutes or until the rice is tender.
To serve: Top the rice with a spoonful of aioli and a few micro salad leaves, if using. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!