3 tbsp chopped parsley To garnish - 1 lemon cut into wedges & olives
Warm a pan and spray with low calorie cooking spray. Cut each sausage into bite-sized chunks and fry until golden 3-4 minutes, reserve
Fry the onions and garlic in low calorie oil spray, gently until soft and golden, add a little water if the onions start to stick to the pan. Add the peppers and fry for a further 4-5 minutes. Stir in the tomatoes, beans and peas and cook for 6 minutes
Add the rice, paprika, saffron, turmeric, chilli, lemon zest and juice stir well
Stir in the stock and simmer for about 15 minutes. Stir in the Quorn Sausage, continue simmering for a further 10 minutes or until the rice is tender adding more liquid if required
Season to taste, sprinkle over the parsley and serve with the lemon wedges and olives
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