500 g raw chorizo-style sausages
1 onion, diced
2 tsp crushed garlic
2 tsp smoked paprika
1 teaspoon turmeric
1 red capsicum, thinly sliced
1½ cups arborio rice
3½ cups chicken stock
1 cup frozen baby peas, thawed
3 cups baby spinach leaves
- Heat a deep frying pan over medium heat and spray with oil. Add sausages to pan and cook, turning often, for 5 min or until browned all over. Remove from pan and cut into 1cm thick slices.
- Heat 1 tablespoon olive oil in the same pan over medium heat. Add onion and cook for 3 min. Add garlic, paprika and turmeric, cook 1 min. Return sliced sausage to pan along with capsicum and cook for 2 min.
- Add rice, stirring for 1 min, then stir in stock. Bring to the boil then reduce heat to medium-low, cover and cook for 15 min, stirring occasionally or until rice is almost cooked and most of the stock has been absorbed.
- Add the peas and cook for a further 2 min. Remove from heat and stir through spinach leaves. Season to taste. Garnish with chopped parsley and lemon wedges if desired.