Wednesday, 13 April 2011


A cross between paella and risotto, this was a leftover supper for two which worked rather nicely.

A cup of risotto rice
A length of chorizo, sliced
A few raw king prawns
A small onion, finely chopped
A small shallot, finely chopped
Some cloves of garlic, sliced
Green beans
Cognac or white wine
Chicken stock
A pinch of saffron
Tomato purée
A teaspoon or two of dried herbes de Provence
Crème fraîche
Lemon juice
Fresh thyme
Olive oil

Set the stock to warm with a pinch of saffron in it. Heat enough olive oil to cover a large pan, then add the finely chopped onion and shallot and cook gently for a few minutes, until soft. Add the chorizo, along with the garlic and dried herbs, and cook till it starts to release its oil. Add a teaspoon of tomato purée and cook for a minute. Turn up the heat and add a good glug of cognac or white wine, letting it reduce. Stir in the rice to coat the grains, then add some stock and proceed to cook as a risotto. If you're not grilling the king prawns separately, add them around ten minutes before the rice will be cooked - if grilling, just give them a minute in with the rice at the end. Add the green beans with five minutes to go.
Finish off by stirring in a dollop of crème fraîche, a squeeze of lemon juice and a good sprinkling of fresh thyme leaves.

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