Time: 40 minutes

Ingredients

• Salt and pepper
• 2 tablespoons olive oil
• 4 Packets of Shazan Firecracker Sausages 200g
• 2 litres hot lamb stock (I used 1 Knorr Vegetable stock cube)
• Pinch saffron
• 1 onion sliced
• 1 red pepper sliced
• 3 cloves garlic crushed or grated
• ½ to 1 teaspoon dried chilli flakes (or to taste)
• 3 teaspoons smoked paprika
• 2 medium tomatoes roughly chopped
• 300 g paella rice
• 100 g frozen peas
• 2 lemons cut into quarters
• 2 tablespoons chopped parsley (plus extra for garnish)

Method

• Drizzle 1 tablespoon of oil into a frying pan, allow to heat up before putting in the sausages. Place the sausages in a griddle pan over a medium/high heat and heat for 12 minutes, or until juices are running clear. Only cooked throughout, remove from the pan and allow to rest.
• Add the saffron to the hot lamb stock, stir thoroughly and set aside.
• Place the remaining 1 tablespoon of olive oil in a large, wide frying pan and add the onion and red pepper. Cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.
• Remove the lid, turn down the heat and add the garlic, chilli and paprika. Cook for 1 more minute, stirring frequently
• Add the tomatoes, paella rice and lamb stock, plus a little black pepper (to taste). Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.
• When the sausages has rested for 10 minutes, chop into bite-sized pieces
• After the paella has been cooking for 15 minutes, add the frozen peas and sausage pieces to the paella and cook for a further 3 minutes. By this time all the stock should have all been absorbed and the peas should be just cooked.
• Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.