Smoked sausage pilaf with tomato juice

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons water
• 250 g smoked sausage
• 1 red onion (150 g)
• 1 white onion (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon paella seasoning
• zest of 1/2 lemon
• 300 g tomato juice (homemade)
• 300 g rice
• 600 ml chicken stock
• 2 bay leaves
• 1 dried hot chili pepper (chopped)
• 15 g fresh parsley (chopped)

Preparation

1. In a saucepan, add 2 tablespoons of olive oil, the sausage cut into pieces, the red onion and white onion finely chopped and 3 tablespoons of water. Fry for 2-3 minutes, until the sausage releases a little fat. 2. Add 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1 teaspoon of sweet paprika, 1 teaspoon of paella seasoning, the zest of 1/2 lemon grated on the small grater and 300 g of tomato juice. Stir well. 3. In the same pan, add the rice and toast it for 2-3 minutes, stirring. Then add 600 ml of chicken stock, 2 bay leaves and 1 dried hot chili pepper (chopped). 4. Let it simmer for 20 minutes, stirring from time to time, until the rice is cooked and the grains are soft to the bite. 5. Turn off the heat, cover the pot with the lid and leave it like that for 10 minutes. 6. Serve the pilaf sprinkled with chopped fresh parsley.