Fry the chopped onion in the olive oil for a few mins till soft, then add the crushed garlic, cook for a few more mins. Chop the sausage into bite size pieces while the onions and garlic are cooking then add these and brown. When the sausages have browned sprinkle the rice over the mixture and coat with the juices, once the rice has been coated add the tomato puree, chopped tomatoes and the hot stock to cover everything in the pan, make sure there is plenty of liquid as the rice needs to absorb this while cooking. Bring to the boil and then reduce to a simmer for about 15mins (until the rice has absorbed all the liquid)stirring occasionaly, not often as you don't want to break the rice up. To make it spicier add chopped fresh chillies with the onions.
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