Paella de salchicha, cebolla roja y champiñones | Sausage, red onion and mushroom paella
There is flavours that quite simply belong together, and these three are a great example of one of those matches. The beauty of paellas compared with other internationally famous rice dishes such as biryani, risotto… is that it accepts every ingredient you can think of. In Valencia they say there is a paella for each day of the year, I think that sums it all up quite nicely.
INGREDIENTS
120ml Olive Oil
400g Pork sausages, cut into large chunks
2 red Onions, cut into segments
150g Mushrooms, whole
0.4g Saffron
6 Garlic cloves, finely chopped
440g Spanish Rice
1 Tomato grated
1 tsp smoked Paprika
1 glass of red Wine
2l of Pork stock
A few sprigs of Rosemary
Salt to season
Preparation
Infuse the crumbled the saffron in the pork stock. Keep warm over the lowest heat.
Place a paella pan over high heat with the olive oil and add the sausage, red onion and mushrooms. Fry it for 8 minutes until a nice brown caramelisation has been achieved and season with salt.
Add the garlic, closely followed by the pimenton and grated tomatoes, cook for about 2 minutes until the oil starts separating from the tomato paste. Pour the red wine and let it dehydrate completely for a couple of minutes. Add the rice and stir all together for another couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Season with pepper and add the sprigs of rosemary. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes and on medium for the last 9 minutes without stirring. Let it rest off the heat for 5 minutes before eating it. Buen provecho!