Secret sausage paella

By Drum Digital
20 August 2018

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Preparation: 15 min | Cooking: 45 min | Serves 4

This spicy paella recipe is one passed down through generations and a winning contender in the

#JustDelicious race to be voted the world’s greatest sausage dish!


250g basmati rice

800ml chicken stock

4 chicken breasts, skinless and boneless, cut into bite-size chunks


freshly ground black pepper

5ml (1t) smoked paprika

30ml (2T) olive oil

1 packet Eskort Mediterranean Pork Sausages

1 onion, chopped

1 red pepper, diced

2 garlic cloves, finely chopped

15ml (1T) oregano

1 can (410g) chopped tomatoes

200g frozen peas

fresh parsley, chopped, plus more for garnish


  • Put the rice in a saucepan and add 500ml (2c) of the chicken stock. Cook on medium heat until just tender (the rice should still
  • have a bit of chewiness to it).
  • In the meantime, season the chicken pieces with salt, pepper and paprika.
  • Heat a little of the olive oil in a large pan and fry the chicken on all sides until just cooked through. Remove from the pan and set
  • aside.
  • Add a little more oil to the pan, then add the sausages and fry until browned and cooked through. Remove from the heat,
  • allow to cool then slice into rounds.
  • In the same pan, add the onion, red pepper, garlic and oregano. Stir-fry for 5-6 minutes until softened.
  • Add the remaining chicken stock and bring to a simmer.
  • Stir in the tomatoes, rice, sausages and chicken. Simmer for 10 minutes or until the liquid is absorbed.
  • Add the peas and heat through for 2 minutes.
  • Season with more salt and pepper, toss the parsley through and serve hot, sprinkled with a little more parsley.

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