Sausage paella

Method

1. Pour the olive oil into a paella pan over a medium-high heat. Add the sausages, spare ribs, red onion wedges and mushrooms. Fry for 15 minutes, stirring regularly, until everything is nicely caramelised. Season with salt.

2. Move the solid pieces to the edges of the paella pan. Add the garlic, stir for no more than 30 seconds, then add the paprika and tomato. Cook for 3-4 minutes until the liquid from the tomato has reduced.

3. Add the rice and stir everything together, toasting the rice for a few minutes in the oil.

4. Pour in the red wine, cook for a few minutes until the rice absorbs it all .

5. Pour the stock into the pan. Season with plenty of pepper, add the rosemary sprigs and turn the heat up to high. Cook for 8 minutes, then turn the heat to low.

6. Cook for another 8 minutes, without stirring, until the stock has been fully absorbed and a crispy bottom (socarrat) has formed. Serve immediately.