Ingredients:
6 ounces spicy sausage, casings removed
2 teaspoons olive oil
1 cup onions, chopped
1 garlic cloves, finely minced
2 cups potatoes, peeled and diced
2 cups chicken stock
1/4 teaspoon saffron threads
1/2 cup frozen peas, thawed
salt and pepper, to taste
Directions:
Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.
Add the garlic and cook for 1 minute more.
Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
Add stock and saffron; bring to a boil.
Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
Return sausage to stew and add the peas as well; season with salt and pepper if desired.
Simmer just until the peas are warmed through, then serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 45 min.