Cooking time 10 min + 30 min of cooking
- 4 merguez (or frozen)
- 4 chipolatas (or frozen)
- 150 g of sweet chorizo (uncut, cold space) (or slightly spicy chorizo)
- 150 g of peas (frozen)
- 150 g carrot slices (frozen)
- 150 g green beans (fresh or frozen)
- 4 tomatoes
- 1 red pepper
- 1 onion
- 1 garlic burst
- 1 tablespoon butter
- 250 g of long grain rice
- 6 dl of chicken broth (1 cube dissolved in 6 dl of very hot water)
- 1 saffron capsule
- salt and pepper
Nutrition: per serving
- fat27.3 g
- carbs62.4 g
- protein41 g
How to prepare saffron rice with vegetables and mixed sausages recipe
Find out everything you need to know about saffron rice with vegetables and mixed sausages recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Chop onion and garlic. Cut the tomatoes into 4. Seed them and cut them into cubes. Remove the seeds and white filaments from the pepper, and cut the flesh into cubes. Detail the chorizo in small cubes.
1 Melt the butter in a large saucepan and brown the merguez and chipolatas (frozen). Reserve them out of the pan.
2 Sauté the onion and garlic in the same saucepan for 2 minutes
3 Add the rice and continue cooking for a few moments.
4 Stir in frozen carrots and peas, pepper and tomato pieces, beans (frozen) and chorizo. Spread chicken broth and stir in the saffron. Salt and pepper lightly
5 Place the merguez and chipolatas on the vegetables, bring to a boil, cover and simmer for 30 minutes over moderate heat. Do not mix: while cooking, the rice will absorb the broth.
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