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For a really special risotto recipe that’s full of meaty and fishy flavours give this seafood and chorizo dish a go.
It might sound complicated, but using diced chorizo sausage and frozen seafood, it’s actually really quick and easy to make. Onion, garlic and saffron also help to flavour this wholesome dish.
What’s even better is that it only takes about 35 minutes to cook, so you can have a tasty dinner in a flash. It might just become your new family favourite.
HOW TO MAKE SEAFOOD, SAFFRON AND CHORIZO RISOTTO
Method
- Melt the butter in a large pan and sweat the onion for 10 minutes, then add the garlic and chorizo and continue to cook for another 5 minutes. Add the rice and saffron and stir well so that each grain is coated with the butter. Gradually add a ladleful of hot stock at a time and stir the risotto continuously until the liquid has been absorbed and all of the stock has been used up.
- The trick to a great risotto is steam and stirring – it should take about 20 minutes to cook from start to finish. When ready, stir in the seafood and make sure it’s thoroughly heated through, which will take a few minutes more. Finally, stir in the chopped parsley and check the seasoning. Divide the mixture among four warmed bowls, garnish with salad leaves and serve.
Ingredients
- 50g (2oz) unsalted butter
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 175g (6oz) chorizo sausage, diced
- 200g (7oz) arborio rice
- good pinch saffron
- 1 litre (1¾pt) hot vegetable stock
- 1 x 400g packet frozen seafood selection, defrosted
- 1 bunch fresh parsley, finely chopped