We’re handling a high volume of orders and working to process them as quickly as possible.
ORDER BY 7PM TUESDAY 17 DECEMBER FOR PRE-CHRISTMAS DELIVERY.
nz_flag
NZ
06 878 2712

Paella with Wagyu (or Venison) Sausage

50 Mins
Wagyu Sausages
Print this recipe

  • Mediterranean flavours come together in this deliciously simple Spanish Paella featuring our tasty Wagyu sausies.

Ingredients

  • 1 packet First Light Wagyu (or venison) sausages – sliced diagonally (approx. 7-10mm thick) or remove meat from casings and break into small pieces

  • 2 tbsp Olive oil
  • 1 onion – finely chopped
  • 1 large capsicum (any colour) – roughly chopped
  • 2 cloves garlic – finely chopped
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 2 cups medium grain (or arborio) rice
  • 1 pinch saffron (optional)
  • 5 ½ cups chicken stock
  • 1 can chopped tomatoes (or 2 cups chopped fresh tomatoes)
  • 150g prawns (precooked or raw) &/or shelled and chopped mussels (optional)
  • Salt and pepper
  • Chopped parsley and lemon to serve

Cooking Method

  1. Heat olive oil in a large frying pan on high heat. Cook sausage slices until lightly browned.
  2. Turn pan down to medium heat, sauté onion, pepper and garlic for approx. 5 mins (or until softened).
  3. Add paprikas and rice. Stir to coat rice with spices.
  4. Add saffron and 3 cups of chicken stock. Gently simmer uncovered until stock is absorbed.
  5. Add tomatoes, 1 more cup of stock and fold through bratwurst slices and prawns or mussels (if using them). Simmer until stock is absorbed.
  6. Check rice. If not fully cooked, add another ½ cup of stock. Repeat this step until rice is al denté.
  7. Ensure seafood is cooked properly and heated through. Season with salt and pepper to taste and serve with fresh parsley and lemon wedges.