1 packet VEGANSAUSAGE Chorizo 300 g Arborio rice 1 small cucumber 150 g mushrooms 1 red pepper pod 1 bunch spring onion 1 small glas of artichoke hearts 1 small tin of green peas 2 cloves of garlic 2-3 tbsp olive oil 1 chilli pod 1 bay leaf salt 1 bunch of thyme ½ tbsp turmeric 120 ml white wine 700 ml vegetable stock
Chorizo paella
Cut the Chorizo sausages lengthways and dice them. Peel and chop the garlic cloves, peel the cucumber, deseed and dice.
Heat up the oil in a pan, sauté the rice, cucumber and garlic. Finely chop and add the chilli pod. Season with turmeric and salt, deglaze with white wine and 350 ml of vegetable stock. Add the bay leaf.
Keep adding the remaining vegetable stock and let the food cook for 25 minutes. Cut the pepper pod into small bits and the spring onion into small rolls. Cut the mushrooms and artichokes into quarters. Mix everything together with the Chorizo cubes and peas. Season again.
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