Entrée: Spain – Paella De Salchicha De Cordero (Lamb Sausage Paella)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) spicy lamb sausage, sliced (estimated edible portion: 15 7/8 oz (450 g))
2 cups (400 g) Arborio rice, selected from the listed options
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup (150 g) peas
4 cups (960 ml) chicken broth, selected from the listed options (estimated edible portion: 2 lb 1 7/8 oz (960 g))
1 tsp (5 ml) saffron threads
1 tsp (5 ml) smoked paprika
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Lemon wedges, for serving (estimated edible portion: 2 1/8 oz (60 g))

Show original ingredient measurements

1 lb (450 g) spicy lamb sausage, sliced (estimated edible portion: 450 g)
2 cups (400 g) Arborio rice, selected from the listed options
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup (150 g) peas
4 cups (960 ml) chicken broth, selected from the listed options (estimated edible portion: 960 g)
1 tsp saffron threads
1 tsp smoked paprika
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Lemon wedges, for serving (estimated edible portion: 60 g)

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the sliced lamb sausage and cook, turning as needed, until browned and cooked through. Remove the sausage and set it aside.
2. Add the onion, garlic, and bell pepper to the same pan. Sauté for about 3 minutes, until the onion is translucent.
3. Stir in the dry rice, smoked paprika, and saffron threads, coating the rice with the seasonings.
4. Pour in the chicken broth and bring the mixture to a simmer. Season with salt and pepper to taste. Reduce the heat to low and cook uncovered for 15 minutes.
5. Scatter the peas and cooked sausage over the rice, pressing them gently into the mixture without stirring. Continue cooking for about 10 minutes, until the rice is tender and the liquid has been absorbed.
6. Remove the pan from the heat and let the paella rest for a few minutes. Serve with lemon wedges for squeezing over the top.