You’ll be ready to tackle winter with this delicious beef paella recipe, adapted from Australian Beef. Ziggys Thick Beef Sausages are the star of the show and accompany the smoky flavours perfectly.
At a glance
Approx 40 minutes
500g Ziggys Thick Beef Sausages
1 yellow capsicum, 1cm diced
1 red capsicum, 1cm diced
1 red onion, 1cm diced
1 tsp turmeric powder
2 tsp smoked paprika
1 cup white quinoa, rinsed in a fine sieve
2 cups beef stock
1 can Cannelini beans, drained and rinsed
1 punnet grape tomatoes
Lime zest and slices
Greek yoghurt, to serve
Lightly spray a deep frying pan with oil and cook sausages on all sides, until well browned and cooked through, about 10 minutes. Set aside on a plate.
Add capsicum and onion to pan and cook for 2 to 3 minutes, add spice and quinoa and stir to coat. Add stock, beans and tomatoes and bring to the boil. Simmer covered for 15 minutes until grains have started to open up.
Slice sausages into 1cm slices and return to the pan, cook for another 5 minutes until heated through.
Top with rocket, lime zest and slices and yoghurt to serve.