Prawn and Chorizo Risotto

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You could argue this is more of a paella than a risotto, however it’s largely the flavours of a paella but made in the style of a risotto to allow for a creamy texture to the rice. Be sure to take the rice to ‘al-dente’ with just a slight resistance in the centre of the grain for perfect risotto.

Prawn and Chorizo Risotto
Serves 4
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Ingredients
  1. 225g Chorizo Ring (Picante if possible), diced
  2. 2 Large shallots, peeled and finely sliced
  3. 2 Garlic cloves, peeled and finely sliced
  4. 4 Large handfuls Arborio risotto rice
  5. 1 tbsp. Tomato puree
  6. 1 tbsp. Smoked paprika (Pimenton)
  7. 200g Raw king prawns, shelled and deveined
  8. 50ml White wine or dry sherry
  9. Pinch of saffron threads
  10. 750ml Chicken stock
  11. 50g Unsalted butter
  12. Lemon wedges, to serve and to season
  13. Bunch of fresh flat leaf parsley
  14. Olive oil
Instructions
  1. In a large non-stick frying pan, fry the chorizo over a medium heat until golden in colour and the oils released. Keep warm.
  2. In a large saucepan, add a generous amount of olive oil, just enough to cover the base. Turn the heat up to medium-high and add the shallots and garlic. Fry gently until soft and add the rice. Stir to coat with the oil and add the wine.
  3. Once the wine has evaporated, pour in the tomato puree and paprika. Stir to coat the rice and add a small amount of stock. Stir continuously until the rice has absorbed the liquid and add the same amount of stock again. Repeat this until the rice has just the slightest resistance in the centre of the grain.
  4. Remove the pan from the heat and add the butter, stir to combine and chop a handful of parsley. Stir the parsley into the risotto and season with salt and a good squeeze of lemon. Remove the chorizo from the pan using a slotted spoon, leaving behind the oil. Add the chorizo to the risotto and stir.
  5. Place the pan used to cook the chorizo on a high heat. Once smoking add the prawns and fry for around 2 minutes until pink in colour and just firm to the touch, season with salt and lemon juice.
  6. Mix the prawns into the risotto and serve in deep bowls with lemon wedges.
Artisan Traveller https://www.artisantraveller.com/

2 COMMENTS

  1. Excellent and VERY easy. Found myself with a lump of Chorizo and some prawns and limited inspiration until I found this – will defo be doing this one again!

    • Thank you very much Tony! I’m so glad that the recipe worked out well for you, it’s a good one if you’ve got prawns and chorizo spare.

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