Chilli Pig’s Paella

by Powters Sausages

Spice up supper time with this yummy paella. It is easy to make and a hit with all the family!

Cooking Time 30 minutes
Fry Fry
Serves Serves 4


  • 1 pack Chilli Pig Sausages, cut into bitesize chunks
  • 2 cloves garlic
  • 1 yellow or orange pepper, sliced into strips
  • 1 onion, diced
  • 1 red chilli, sliced
  • 1 green chilli, sliced
  • 750ml Chicken stock
  • 125ml white wine (optional)
  • 1 Tbsp Tomato puree
  • 300g paella rice
  • Black pepper
  • Salt
  • 1 Tsp paprika
  • Hillfarm Rapeseed Oil
  • 1 Tbsp chopped flat-leaf parsley
  • Lemon wedges, to serve


  1. Put a lug of oil into a large saucepan or casserole dish and place over a low heat, once the oil is hot, add the diced onion and cook for 5 minutes until softened, stirring regularly.
  2. Add the peppers and chilli and continue to cook for a further 3 minutes, then add the garlic and cook for another 1 minute.
  3. Stir in the rice, ensuring it gets a good coating of oil, then add the tomato puree, paprika and wine (if using). Then add the hot chicken stock.
  4. Leave on a low heat until the rice is cooked, about 15 minutes Add a splash of water if necessary.
  5. Whilst the rice is cooking, heat a frying pan over a medium heat. Fry the Chilli Pig chunks in some Hillfarm Rapeseed Oil until nicely browned and cooked through. Add to the rice.
  6. Season to taste with salt and pepper. Scatter over the chopped parsley and serve with lemon wedges.

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