Summary

Ingredients

• 2 bell peppers, 1 red and 1 green
• 2 cloves garlic
• 1 onion (s)
• 2 sausages, coarse
• 2 tablespoons oil
• 300 g rice
• 2 g saffron
• 900 ml chicken broth
• 3 tomato (s)
• 100 g peas
• 1 bunch parsley, smooth
• salt and pepper

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Instructions

1. Clean and wash the peppers and cut into strips. Peel and dice the garlic and onion. Cut the sausages into 5 mm thick slices, fry them in hot oil, remove them. Steam the garlic and onion cubes until translucent, then briefly fry the paprika strips and rice.
2. Dissolve the saffron in the broth, pour over the rice and cover and simmer gently over a medium heat for 10 minutes. Stir occasionally.
3. Scald tomatoes, peel, core, dice. Add to rice with peas and sausage, continue cooking for 5 minutes. Chop the parsley and sprinkle with the paella.
4. Season with salt and pepper before serving.