225g (8oz) Smoked gammon steak, fat removed and
cut into cubes
2 Spicy pork sausages, thickly sliced
15mlsp (1tbsp) Olive oil
1 Onion, peeled and roughly chopped
2 Cloves garlic, squashed
5mlsp (1tsp) Smoked paprika
300g (10oz) Short grain paella rice
Pinch saffron, infused in a little water
1.1 litre (2pts) Pork stock
1 Orange pepper, deseeded and chopped
225g (8oz) Green beans, tails removed
In a large shallow pan heat oil and add onion and garlic. Cook until starting to soften. Add the gammon and sausage, continue to cook until browned.
Add the paprika and the rice, cook for 1-2 minutes.
Add the saffron plus water and about half of the stock. Stir well, add pepper and beans. Bring to the boil and allow to simmer for about 20 minutes. Add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.
Serve straight away as soon as rice is tender and liquid absorbed.