Sausage and Chicken Paella
2 x 80g sausages
160g chicken breast, no skin or fat
2 teaspoons olive oil
1 cup sliced onion
3 cloves garlic, crushed
180g long-grained rice
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 3/4 cups chicken stock
1 cup chopped tomatoes
1 cup sliced green beans
1 cup sliced zucchini
Parsley to garnish
1. Pierce the sausages with a fork and grill until almost cooked. Allow to cool and cut into 1cm slices.
2. Slice the chicken into thin strips. Heat the oil in a large frying pan and cook the chicken until lightly browned.
3. Add the sliced onion, garlic, rice, turmeric, cayenne, stock, tomatoes and sliced sausages and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
4. Mix in the beans and zucchini, cover and cook for a further 3 to 5 minutes, until the rice has absorbed all the liquid and is dry and fluffy.
Serve garnished with parsley.
Variation: Try using beef, lamb or venison sausages in this paella.