Saffron Sausage Rice Pan

Prep Slice beef sirloin into 1cm thin strips. Slice chorizo into thick rounds. Season beef with 0.5 tsp salt and pepper. Crumble saffron into 2 tbsp hot chicken stock and rest 5 minutes. Dice onion. Mince 3 garlic cloves for the paella, 1 for the chimichurri. Slice bell pepper into thick strips. Dice tomato. Finely chop parsley and oregano. Cut lemon into wedges.

Sear Heat 2 tbsp olive oil in a 24cm heavy skillet over medium-high 90 seconds. Add chorizo and brown 2 minutes until edges crisp and oil turns deep red. Add beef strips and sear 90 seconds per side until edges char. Lift beef and chorizo to a plate.

Build 1 Reduce heat to medium. Add bell pepper to the same skillet and char 3 minutes turning once, until edges blacken. Lift to a plate. Add 1 tbsp olive oil, onion, and cook 3 minutes until soft. Stir in paella garlic, smoked paprika, tomato, tomato paste, and remaining 0.5 tsp salt 90 seconds until tomato breaks down.

Simmer Scatter rice across the pan and stir 60 seconds to coat. Pour in saffron stock and remaining chicken stock. Spread rice evenly and reduce to medium-low. Simmer uncovered 16 minutes without stirring, until liquid is absorbed and rice is just tender.

Build 2 Whisk minced chimichurri garlic, parsley, oregano, red wine vinegar, red pepper flakes, 2 tbsp olive oil, and a pinch of salt in a small bowl.

Plate Return beef strips, chorizo, and charred peppers to the pan in the final 90 seconds, raising heat to medium-high to develop the soccarat crust. Rest off the heat 3 minutes. Tip the whole skillet into a wide bowl, spoon chimichurri across in zigzags, and serve with lemon wedges.