Spanish rice with chorizo and sausage

SPANISH CHORIZO RICE 02662 and Sage INGREDIENTS for 4 PERSONS 200 g of long grain rice, 400 g tomato pulp, 175 g of spicy sausage, 200 g of peas, a red pepper, a bunch of Sage, an onion, a clove of garlic, one teaspoon of turmeric, 30 cl of chicken broth, olive oil, salt, pepper.

Heat the broth.

Wash the peppers, remove the seeds and pith.

Cut it into strips.

Wash the Sage, tamponatela with paper towels and coarsely chop the pulp finely.

Keep it aside.

Peel and chop the onion and let it Sauté 3 minutes in a saucepan with a tablespoon of olive oil.

Add the pepper, rice and turmeric.

Stir thoroughly.

Pour the broth and tomato pulp.

Add salt and pepper.

Lower the heat and simmer with coeprchio 5 minutes, stirring regularly.

Cut the chorizo slices to add it to the rice.

Continue cooking 5 minutes.

Sprinkle with Sage, add the peas and stir.

Prolonged cooking 5 minutes, until the rice is cooked and the liquid absorbed.

Serve immediately.