Gammon and Sausage Paella

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This no-seafood paella packs gammon and sausage into an easy dish that can be on the table in half an hour.

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

225g smoked gammon steak, fat removed and cut into cubes
2 spicy pork sausages, thickly sliced
1 teaspoon olive oil
1 onion, peeled and roughly chopped
2 garlic gloves, peeled and roughly chopped
1 teaspoon smoked paprika
300g short grain paella rice
Pinch saffron, infused in a little water
1.1 litre hot pork stock
1 orange pepper, deseeded and chopped
225g green beans, tails trimmed

Method

Step 1

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.

Step 2

Add the smoked paprika and the rice, cook for 1-2 minutes.

Step 3

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.

Step 4

Gradually add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.

Step 5

Serve immediately, as soon as rice is tender and liquid absorbed.

Method

Step 1

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.

Step 2

Add the smoked paprika and the rice, cook for 1-2 minutes.

Step 3

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.

Step 4

Gradually add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.

Step 5

Serve immediately, as soon as rice is tender and liquid absorbed.

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Gammon and Sausage Paella

Large paella pan filled with gammon and sausage paella

Ingredients

  • 225g smoked gammon steak, fat removed and cut into cubes
  • 2 spicy pork sausages, thickly sliced
  • 1 teaspoon olive oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic gloves, peeled and roughly chopped
  • 1 teaspoon smoked paprika
  • 300g short grain paella rice
  • Pinch saffron, infused in a little water
  • 1.1 litre hot pork stock
  • 1 orange pepper, deseeded and chopped
  • 225g green beans, tails trimmed












Method

Step 1

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.

Step 2

Add the smoked paprika and the rice, cook for 1-2 minutes.

Step 3

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.

Step 4

Gradually add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.

Step 5

Serve immediately, as soon as rice is tender and liquid absorbed.

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