RICE WITH SALSICCIA RÖKT PAPRIKA

And one more thing: the lemon is non-negotiable! Squeeze plenty of lemon over the rice when serving for the perfect balance of flavours. This is the little extra that takes the dish to the next level.

ingredients

• 300 g Nonna Elide SALSICCIA RÖKT PAPRIKA
• 1 yellow onion (approx. 100 grams)
• 1 red pepper (approx. 100 grams)
• 1 dl crushed or passata tomatoes
• 3 dl round-grain rice (Spanish or Italian)
• 500 ml vegetable stock
• Salt
• Flat-leaf parsley
• 1 lemon, cut into wedges

Here's how

• Start by preparing the vegetables for a sofrito. Finely chop the onion and cut the pepper into pieces. Rinse the rice 3–4 times in cold water to remove some of the starch, and set aside.
• Prick the salsiccia with a fork and fry it over low to medium heat for a few minutes. Turn the sausages so they get a seared surface all round. Then remove the salsiccia and set aside.
• In the same pan, fry the onion and red pepper in the fat that has melted out from the salsiccia, over medium heat, for about 5-10 minutes.
• Add the crushed or passata tomatoes and let them cook/reduce until they take on a darker red colour, which takes about 5-10 minutes.
• Add the rice and stir. Then add the vegetable stock and put the salsiccia back into the pan. Season with salt and let it cook for 15–20 minutes over low heat. Avoid stirring during cooking so as not to release the starch in the rice.
• When the rice is done, take out the salsiccia and slice it. Put the slices back in the pan. Fluff up the rice, top with chopped parsley and serve with lemon wedges.
• Don't forget to squeeze lemon over the rice when serving for extra flavour.

Nonna vet bäst.