My friend gave me this recipe but she makes it with Shell fish. I think I like it better with sausages
Soak saffron in ½ glass of hot water. Heat olive oil in a paella pan. Fry sausages. Set aside.
Fry onion and garlic without browning.
Add in the rice, grated carrots, red pepper, tomatoes, chilli, olives, ½ teaspoon salt and paprika. Stir well
Add in saffron and the water and the chicken stock. Cook the paella for about 15 minutes. Stir well. Add in the peas. Cook for further 5 minutes.
Turn off the heat. Cover the paella with a greaseproof paper and let it stand for 10 minutes.Season with salt and pepper. Garnish with lemon wedges and sprig of parsley.
Chopped herbs like basil or rosemary can be added flavour.
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