Vegan Chorizo & Red Pepper Sausage Paella



Impress friends by cooking them this easy and colourful Spanish inspired paella with Linda McCartney’s Vegetarian Chorizo and Red Pepper Sausages.

Recipe by Nourishing Amelia


1 litre vegetable stock
300g paella rice
1 onion
1 clove garlic
1 red pepper - finely chopped
12 cherry tomatoes - halved
100g frozen petits pois
pinch of saffron
1 tsp smoked paprika
pinch of chillies flakes
salt & pepper
1 tbsp olive oil
Juice 1/2 lemon
2 tbsp fresh chopped coriander
4 Linda McCartney Chorizo & Red Pepper Sausages


  1. Preheat the oven to 180 degrees celsius.
  2. Place the olive oil in a large, wide pan over a medium heat.
  3. Add the onion to the pan and gently cook for a few minutes to soften the onion.
  4. Add the garlic to the pan followed by the red pepper and cherry tomatoes. Gently cook for 3 minutes.
  5. Add the paella rice to the pan followed by the stock. Then add the saffron, paprika, chilli flakes, salt & pepper.
  6. Allow to simmer and cook for 15-20 minutes, stirring regularly.
  7. Place your Linda McCartney Sausages into the oven and cook for around 16 minutes, turning half way through cooking.
  8. Once the paella rice is almost cooked add the frozen petits pots and allow to finish cooking.
  9. Chop the cooked sausages into bite-sized pieces and stir into the cooked paella along with the lemon juice and chopped coriander.
  10. Serve and enjoy!

Share & Print

Back To Our Kitchen