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Gordon Ramsay Spicy Sausage Rice
4
| prepPeel and slice 1 red onion | ||
| prepDeseed and chop 1 red pepper | ||
| prepPeel and finely slice 2 garlic cloves | ||
| prepSlit skins and crumble 5 spiced sausages | ||
| prepTrim and chop 4 spring onions | ||
| prepChop 1 tomato | ||
| prepRoughly chop small bunch of flat-leaf parsley | ||
| 1 tbsp olive oil | Fry onion 5 min | Fold in spring onions, tomato, parsley |
| 1 red onion, peeled and sliced | ||
| 1 red pepper, deseeded and chopped | Add pepper and garlic, cook 2 min | |
| 2 garlic cloves, peeled and finely sliced | ||
| 5 spiced sausages, skins slit and crumbled | Crumble sausage, cook 4–5 min | |
| 1 heaped tsp smoked paprika | Stir in paprika, season | |
| 7 oz / 200 g long-grain rice | Add rice, stir 30 sec | |
| 1/2 glass white wine | Deglaze with wine, add stock, simmer 15–20 min | |
| 17 fl oz / 500 ml chicken stock | ||
| 4 spring onions, trimmed and chopped | ||
| 1 tomato, chopped | ||
| Small bunch of flat-leaf parsley, roughly chopped | ||
| Sea salt and freshly ground black pepper | ||
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