… as many of you out there will know, there’s stock and then there’s stock. If i’m honest and I like to think I am, I am very lazy when it comes to stock and it’s very rare that I will make my own stock, even if there’s a chicken carcass to be had I tend not to bother and because The Viking is a die-hard vegetarian I try and settle on a good quality stock such as the marigold Swiss Vegetable Bouillon powder which i’ve always been very happy with – it has a great taste and has none of that chemical tanginess that you would find in say an Oxo cube perhaps… so it is always nice to be introduced to a new stock powder that has a quality that I can be confident in, wether it goes into soup, stews or something like this paella… the good people at Essential Cuisine sent me a little pot of their vegetable stock and bloody good it is too, i’ve even had a warm mug of the stuff for lunch on one of my diet days and it went down an absolute treat and not too salty either, which is always a bonus…
sausage and wild garlic oven-baked paella
this is now my new favourite quick family-style meal for when the hoards descend… there’s actually very little to distinguish this from my oven-baked chicken thigh risotto but the paella rice is slightly shorter and the saffron does in fact add rather a wonderful fragrance to the finished dish. I’ve spiced this up with some smoked paprika but you could add some chunks of chorizo to the same effect…
i’ve made a veggie version at the same time using Quorn sausages and treating them in exactly the same way as the meat dish apart from some added olive oil for lubrication – simply double the vegetable quantity…
feeds 6 hungry people
6 good quality pork sausages or 10 good quality chipolata sausages – halved
1 large onion – roughly chopped
1 large carrot – roughly chopped
2 sticks of celery – roughly chopped
a handful of small mushrooms – halved
a handfull of green beans – halved
a large handful of wild garlic – roughly torn
a handful of frozen peas
3 cloves of garlic – un-peeled
300g paella rice
salt and pepper
fresh herbs of your choice
1 teaspoon smoked paprika
a few strands of saffron soaked in 1 and a half pints of essential cuisine vegetable stock
1 glass of white wine
throw all the veg apart from the wild garlic and peas and the herbs and seasoning into a large oven-proof dish (I line a massive oven tray with foil) and lay the sausages on top. Cover in foil and bake on 160C for 30 mins
remove the foil, turn the heat up and roast for another 10 mins until everything starts to brown a little
throw in the white wine and rice, shimmy around with a wooden spoon and pop back in the oven for another 5 mins, then add the stock and saffron, lay the foil back on and bake for another 15 mins or until the rice is just cooked
stir in the wild garlic and peas, foil back on and bake for a last 10 mins before consuming
eat and of course, enjoy!
sorry about the ‘snap-shot’ photo’s… the dishes hit the table and before I had a chance to turn around and grab my camera the food was all but gone!
Another great 'tray in the oven' dish, Dom. My favourite kind of cooking. I agree about Essential Cuisine stocks, the meat ones are awesome too
Mmm… we are heading into winter here in New Zealand and that looks like a comforting dish for a cold evening 🙂
Thanks Janice. I haven't tried the other stocks but I will!!
Yes a perfect dish for cooler days. Heard up the house too!
This looks superb, and a great way to use the Ramsons while they are around. Showcases our county's superlative snag in a nice way too, eh?
What a wonderful one pot meal! No wonder It gone darn fast..
Paella with sausages? Perfect!
This makes me hungry, so many lovely things in this paella.
What a hearty and delicious looking meal! I'd take it as a compliment that they dug in while you had your back turned! Their mouths must have been watering! I wish I could scoop a spoonful out through my laptop screen! LOL!
Thanks. It was great to see it all get wolfed up x
Thanks Oliver. We have an abundance if Ramsoms this year which is great.
Perfect winter food, our weather has just started to cool, and this is perfect to feed the crowd that always seems to be at my house.
Oh paella…it's such a yummy food
I love all-in-one tray roasts. Your paella looks so flavoursome! I have planted some wild garlic in the garden this year, but will leave it until the next year to grow properly and hopefully expand.
I love marigold and intrigued about a new one on the market!
Your paella is very similar to my Sunday night jambalya, cooked on the hob instead but great for lunchboxes for the following days. I do like the idea though of shoving in oven whilst I get on with other things, remember years back making oven baked risotto but stopped once I sold my casserole dish, seeing your roasting tin reminds me I can just use my baking tray – like for example yesterdays pasta bake, so thanks for the inspiration too Dom! Just need to find me some wild garlic now..
I loved your chicken thigh risotto so I know I will love this tea. It looks so hearty and delicious and slightly different to a traditional paella which we cooked only recently. I think I'm leaving this page open in the hopes that it will appear on my dinner table for real! 😉 xx
This looks yummy. I love a one dish meal and it is my experience so do most people. There is something very comforting when you place a casserole dish in the middle of the table and everyone digs in.
I like this, it looks great. I am thinking to add some other vegetables that I like, such as eggplant, okra or potato. 🙂