LEMONY PRAWN & PEA RISOTTO
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium
LOBSTER AND PRAWN RISOTTO
Steps:
- Preheat the oven to 350 degrees F.
- Add 1 tablespoon olive oil to a skillet over low heat. Stir in the garlic and onions. Cook 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes. Stir in the Parmesan and mascarpone. Finish with the black truffle oil, salt and pepper to taste.
- In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat. Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes. Flip over and spoon some infused oil onto the lobster tails. Place the pan into the oven and cook for 2 minutes.
- Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop. On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes. Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.
- Take the shrimp and remove the tails. Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.
- Spoon the risotto onto plates and place the lobster tails onto the risotto. Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto. Once plated, cut the lime in half and serve with half a lime on each plate. Drizzle more vanilla-infused olive oil on and around each plate and serve.
PRAWN AND PEA RISOTTO WITH BASIL AND MINT
For me this risotto really works because of the natural sweetness you get in peas and prawns. With a little help from some delicate herbs it will put a smile on your face. Remember not to use any Parmesan in your basic recipe - not good with fish.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
- Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
- Yield: 6 servings
PRAWN AND PEA RISOTTO
Low in saturated fat, this summery risotto with prawns and peas makes a great weeknight dinner
Provided by Co-op
Categories ['Dinner']
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- 1. Heat the stock in a saucepan
- 2. Meanwhile, melt the butter in a large pan and gently fry the onion for 8-10 mins, until soft but not coloured
- 3. Stir in the rice to coat all the grains and increase the heat to medium
- 4. Spoon a ladleful of the stock into the rice and stir until absorbed
- 5. Repeat, adding a ladleful at a time
- 6. With the last ladleful, add the prawns and peas, then cook for 5-7 mins, until the prawns are heated through and the rice is tender
- 7. Stir the lemon juice and some of the zest through the rice, along with some of the parsley
- 8. Scatter over the remaining zest, parsley and chilli flakes, to serve
Nutrition Facts : Calories 401 calories
PRAWN RISOTTO (SHRIMP)
This is a great everyday prawn risotto that's a cut above basic risottos. Searing the prawn (shrimp) makes a terrific flavour base that compensates for not using a homemade seafood stock. And as long as you use a large pot, you don't need to stand at the stove for 20 minutes to stir constantly and add hot broth a ladle at a time for ultra creamy risotto - read more in post. Recipe video below.
Provided by Nagi
Categories Main
Time 35m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
- Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
- Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
- Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
- Add rice and stir for 30 seconds until rice is translucent on edges.
- Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently.
- Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
- Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
- Risotto should be soupy and rice still a tiny bit undercooked.
- Add peas and parmesan, quickly stir.
- Taste, then add salt and pepper, then quickly stir.
- Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
- Lastly, gently stir through prawns (tip in any juices too).
- Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
- Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.
Nutrition Facts : Calories 511 kcal, ServingSize 1 serving
PRAWN RISOTTO
Try this authentic seafood risotto, typical of Venetian cooking
Provided by Carmelita Caruana
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
- Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
- Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
- Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium
AVOCADO & PRAWN RISOTTO (GLUTEN-FREE)
Make and share this Avocado & Prawn Risotto (Gluten-Free) recipe from Food.com.
Provided by Sonya01
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
- Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
- Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.
Nutrition Facts : Calories 840, Fat 32.2, SaturatedFat 10.4, Cholesterol 192.9, Sodium 1102.2, Carbohydrate 95.2, Fiber 10.2, Sugar 2.8, Protein 35.8
GARLIC PRAWN AND TOMATO RISOTTO
This Garlic Prawn and Tomato Risotto is light and creamy with big juicy prawns, bold garlic and rich colourful cherry tomatoes. It's an easy and warming bowl of seaside seafood on a cool winters night.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat a frypan on the stovetop over medium heat and sauté the butter, onion and garlic.
- Add the white wine and stir for another 3 minutes.
- Add in the rice and coat it all over with the butter mixture for 3 to 4 minutes.
- Add 1 cup of stock at a time and bring stir for a minute or two, then add the second cup of stock. Repeat until all stock is added.
- Stock should now be very hot. Add the thyme, sale and chilli flakes
- Add the uncooked prawns with heads removed. As they cook they will go from translucent to white. Try not to stir them to much after you've added them.
- When Risotto has become a thick soup consistency, remove from the heat and add in the parmesan chopped cherry tomatoes and frozen peas. Gently stir these in.
- Serve with lemon wedges.
- This dish is best eaten at the time it is cooked. However you can keep leftovers in the fridge in an air tight container for 24 hours. Discard after this time.
Nutrition Facts : Calories 458 kcal, Carbohydrate 45 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LEMONY PRAWN AND PEA RISOTTO
Love shrimp? Lemony Prawn and Pea Risotto is Italian comfort food at its finest - creamy, filling, and packed with flavour.
Provided by Marie Beausoleil
Categories Main dish
Time 1h4m
Number Of Ingredients 16
Steps:
- Place the top oven rack in the center position and pre-heat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
- Add the prawns to a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine.
- Spread shrimp into an even layer on the prepared baking sheet. Set aside.
- In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic.
- Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
- Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
- Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes.
- Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.
- Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
- Once the peas are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
- When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined.
- Roughly chop about half of the prawns and stir them into the risotto.
- Serve immediately topped with the remaining prawns and fresh lemon wedges on the side.
GARLIC PRAWN RISOTTO
Make and share this Garlic Prawn Risotto recipe from Food.com.
Provided by Poppy
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
- Set aside.
- Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
- Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
- Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
- Repeat twice by separately adding the remaining thirds of stock.
- Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
- Stir in parsley and season.
PRAWN RISOTTO WITH TOMATOES AND PEAS
This creamy shrimp aka prawn risotto with tomatoes and green peas is an easy one pan meal that is delicious and comforting.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 11
Steps:
- In a large and deep pan heat the olive oil and sauté the onion or shallot for 5-7 minutes over low heat until translucent. Add the Arborio rice and stir fry for 1 minute until the rice is fully coated in oil, add the of dry white wine and let it bubble away for 2-3 minutes until it's reduced in volume.
- Then add ¼ of the stock, 1 grated tomato and stir. Let it simmer for a few minutes over medium heat. The stock should be just above the rice when you first add it. Once you see the stock going down, add a bit more and stir. Repeat until all stock is gone and the rice is cooked but still slightly chewy. Just before you add the last ladle of the stock, add the raw prawns and green peas (could be frozen) and let them cook with the rice for about 5-7 minutes. Give everything a quick stir every time you add more stock.
- Once the rice is cooked and the risotto is nice and creamy, stir in grated Parmesan cheese. Keep stirring until melted, then taste it and season with salt. Cover with a lid and let it stand for 5 minutes. Serve with more grated Parmesan and black pepper.
Nutrition Facts : Calories 322 kcal, Carbohydrate 45 g, Protein 16 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 78 mg, Sodium 590 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
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PRAWN RISOTTO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Heat the stock, wine and 250 ml (1 cup) water in a saucepan (with the saffron, if you're using it), cover and keep at a low simmer.
- Heat the butter and oil in a large saucepan over medium heat until the butter melts, then add the onion and cook for 5 minutes, or until soft. Add the garlic and rice and stir until well coated in the buttery oil.
- Ladle 125 ml (½ cup) hot liquid into the rice and stir constantly until it is all absorbed. Continue adding stock, 125 ml (½ cup) at a time, stirring constantly for about 20 minutes. Add the raw prawns and lemon zest with the final portion of stock. When the prawns are pink and curled and the rice is tender and creamy, stir in the parsley and lemon juice. Serve with Parmesan.
PRAWN AND VEG RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesEstimated Reading Time 1 minServings 2
- Cook the chopped shallots and garlic with 1 tbsp olive oil in a saucepan over a low heat for 5 minutes to soften. Add the risotto rice and cook for 1 minute, stirring to coat. One ladleful at a time, add the chicken stock to the pan, making sure it’s fully absorbed before adding another. Continue for 15-20 minutes, stirring, until all the stock is absorbed and the rice is tender.
- Meanwhile, add a splash of olive oil to a frying pan and fry the chilli and julienned vegetables for 1-2 minutes. Stir the fried vegetables through the cooked rice, then stir through the soured cream and cooked prawns, along with the lemon zest and juice. Heat through and serve.
BEST PRAWN RISOTTO RECIPE - HOW TO MAKE PRAWN RISOTTO
From delish.com
Cuisine AmericanCategory Valentine's Day, DinnerServings 4Total Time 40 mins
- Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more.
- In batches, begin adding stock, 120ml at a time, making sure stock is fully absorbed before adding the next batch.
EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES
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Servings 6Total Time 45 minsCategory MainsCalories 446 per serving
- Finely grate the Parmesan.In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
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PRAWN RISOTTO RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory EntreesServings 4Total Time 35 mins
- Heat half the oil in a large pan and cook prawns over medium-high heat until they have changed colour. Remove from pan.
- Add remaining oil to first pan. Add leek and cook over low heat until soft. Add garlic and rice. Stir until rice is coated with oil and lightly toasted. Add wine and stir until absorbed.
PRAWN & PEA RISOTTO (OVEN-BAKED) - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 9Category Main CourseCuisine Fusion, ItalianTotal Time 35 mins
- Heat the oil in an oven proof pan with lid and gently fry the onion, garlic and thyme for a few minutes until soft.
- Stir in the risotto rice and coat in the onion mixture. Add the white wine, stir and allow to evaporate.
- Now pour in the stock, give it a stir and place the lid on the pan. Cook in the oven for 20 minutes. Add the prawns, peas and parmesan and return to the oven for 5 more minutes. If the risotto is looking a little dry add more stock at this point too.
PRAWN AND TOMATO RISOTTO - ANOTHERFOODBLOGGER
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5/5 (12)Total Time 40 minsCategory Appetizers, Main CourseCalories 639 per serving
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GARLIC PRAWN RISOTTO (SHRIMP) - ADORE FOODS
From adorefoods.com
4.6/5 (34)Total Time 35 minsCategory Main DishesCalories 563 per serving
- In a medium saucepan heat the stock to simmer, then reduce the heat so the stock stays hot through the whole time.
- In a large saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. When the butter has melted add the spring onion and sauté for 2 minutes or until translucent. Add the rice and stir until coated with the oil and butter. Sauté for another 2 minutes. Add the white wine and cook while stirring until the liquid is fully absorbed. Add the stock, about a cup at a time, stirring until absorbed adding more when the rice appears almost dry. Continue adding stock and cooking it for 20 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in 1tablespoon butter and the Parmesan cheese and season with salt pepper.
- In a separate pan, heat the remaining 1tablespoon olive oil and sauté for a couple of seconds minced garlic. Add the raw prawns and cooked them 2 minutes on each side.
PRAWN RISOTTO RECIPE (AKA SHRIMP RISOTTO) - SAVORY WITH SOUL
From savorywithsoul.com
5/5 (17)Total Time 40 minsCategory Main CourseCalories 694 per serving
- Heat Dutch oven to medium on stove top for 2-3 minutes. Add 1 Tbs each of butter and oil. Cook shrimp 2-4 minutes, stirring halfway through to brown on both sides. Remove shrimp from the pan.
- De-glaze pan with lemon juice by adding it to the pan and stirring to combine the brown bits, still on medium heat (1 minute max).
- Quickly add 1 Tbs oil garlic, thyme, paprika, lemon zest, and rice. Stir and cook on medium for 2 minutes uncovered.
- Add all the broth, salt, and black pepper, and other 1 Tbs of butter and stir. Still on medium heat, cook uncovered for about 20 minutes, stirring frequently.
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SHRIMP-ASPARAGUS RISOTTO RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 6
- Cook the asparagus in salted boiling water until crisp-tender. Drain and cool under running water; cut into 1-inch pieces.
- Season the shrimp with salt and pepper. In a skillet, heat the oil. Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes. Transfer to a plate.
- In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus and shrimp. Season with salt and pepper.
SUMMER FISH AND PRAWN RISOTTO - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
5/5 (6)Total Time 1 hrCategory Main CourseCalories 568 per serving
- Meanwhile, add vegetable stock to a separate saucepan, and heat over low to medium heat until warm (not boiling).
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CHORIZO & PRAWN RISOTTO - BEST RECIPES UK
From bestrecipesuk.com
Cuisine ItalianCategory Comfort Food, Dinner PartyServings 4Total Time 1 hr
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.
- Heat a tablespoon of oil in a large frying pan and add the onions, celery and red pepper. Cook on a low heat for 4-5 minutes or until softened. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.
- Add the wine and stir through (and pour a glass for yourself). Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander and continue stirring until the prawns turn pink.
- Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish. Serve on warmed plates with a sprinkling of fresh coriander, enjoy!
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