RICE WITH SALSICCIA SMOKED PAPRIKA

ingredients

• 300 g Nonna Elide SALSICCIA SMOKED PAPRIKA
• 1 yellow onion (approx. 100 grams)
• 1 red pepper (approx. 100 grams)
• 1 dl crushed or sieved tomatoes
• 3 dl short-grain rice (Spanish or Italian)
• 500 ml vegetable stock
• Salt
• Flat-leaf parsley
• 1 lemon, cut into wedges

Here's how

• Start by preparing the vegetables for a sofritto. Finely chop the onion and cut the pepper into pieces. Rinse the rice 3–4 times in cold water to remove some of the starch and set aside.
• Prick the salsiccia with a fork and fry it over low to medium-high heat for a few minutes. Turn the sausages so they brown all over. Then remove the salsiccia and set aside.
• In the same pan, fry the onion and red pepper in the fat rendered from the salsiccia over medium-high heat for around 5-10 minutes.
• Add the crushed or sieved tomatoes and let them cook and reduce until they turn a darker shade of red, which takes around 5-10 minutes.
• Add the rice and stir. Then add the vegetable stock and return the salsiccia to the pan. Season with salt and let cook for 15–20 minutes over low heat. Avoid stirring during the cooking time so as not to release the starch in the rice.
• When the rice is done, remove the salsiccia and cut it into slices. Return the slices to the pan. Fluff up the rice, top with chopped parsley and serve with lemon wedges.
• Don't forget to squeeze lemon over the rice when serving for extra flavour.

Nonna vet bäst.

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