Paella Risotto

This dish takes the ingredients of a Paella recipe but uses Arborio rice instead, creating a really tasty risotto that is perfect for a dinner party.

DIFFICULTY: 2/5

Serves 4

• 1 tbsp Olive Oil
• 250g Arborio Rice
• 1 Red Onion
• 2 Cloves Smoked Garlic (standard garlic is fine otherwise)
• 2 large Chicken Breasts 
• 70g Chorizo 
• 100g raw King Prawns 
• 100g Frozen Peas
• Handful of Flat Leaf Parsley 
• Zest & juice of 1 Lemon 
• 1/2 tsp Smoked Paprika
• 1/2 tsp Paprika
• Pinch of Saffron
• 1 tbsp Tomato Puree
• 800ml Chicken Stock 
• 125ml White Wine 
• 25g Parmesan 
• Salt & Pepper to season 

Takes 10 minutes to prepare and around 25 minutes on the hob to cook

1. Finely chop the onion, garlic and flat leaf parsley
2. Dice the chorizo and chop the chicken into medium sized chunks
3. Heat the olive oil in a large frying pan on a medium heat and add the onion. Fry for a few minutes until softened and then add the garlic and fry for 30 seconds before adding the chorizo and chicken. Cook the chicken until almost cooked through and then add the king prawns
4. Once the prawns have turned pink, transfer the ingredients to a plate to rest
5. Put your stock in a saucepan and leave over a low heat on the hob to stay warm and steep your saffron threads in a couple of spoons of water in a ramekin or small bowl
6. Using the same large frying pan (don't clean it as you want the cooking juices to remain), add the arborio rice and stir until it begins to go a little see-through on the ends
7. Pour in the white wine and cook until absorbed into the rice. Add the smoked paprika, paprika, tomato puree, lemon zest and saffron (with the water) and and stir into the rice
8. Add a ladle of stock and when this has been absorbed into the rice, add another ladle and repeat the process until the rice is almost cooked, adding your frozen peas when the rice is almost done (this should take about 15minutes)
9. Pop the cooked chicken, chorizo, prawns, red onion and garlic into the pan with the rice and mix everything together before adding the lemon juice, chopped parsley, grated parmesan and season with salt and pepper
10. Leave on the heat for a few minutes then taste to check if the rice is cooked. If not, leave to cook for a few minutes longer with a bit more stock or boiling water, if it's all been used 
11. Serve with a little more chopped parsley and grated parmesan if you wish