To make the sofrito, place all the ingredients in a food processor and process until chunky. If you don’t have a food processor, roughly grate the tomatoes, capsicums and garlic and roughly chop the parsley, chives and thyme, then combine with the oil, saffron and paprika in a mixing bowl.

Heat a 30cm frying pan or paella pan over high heat, and add a splash of olive oil and the spicy Spanish v2sausage®. Cook for 5 minutes until golden brown.

Add the sofrito, cook for 3–4 minutes until the tomato starts to break down and become juicy.

Pour in the stock and bring to the boil. Stir in the rice and bring to a simmer, then continue to simmer for about 18 minutes.

When the rice is tender and most of the liquid has been absorbed (there should still be some liquid in the pan), add the beans and cook, without stirring, for another 2 minutes to form a nice ‘soccarrada’ or crust on the bottom.

Season to taste with salt and garnish with chives. Squeeze over the lemon juice just before serving with aioli. Ole!

In the glass of a stick blender, crack egg, add pinot grigio wine vinegar, garlic and a pinch of salt.

Insert stick blender all the way to the bottom of the glass, blend until set and slowly remove blender up the glass until of mayonnaise consistency.