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Spanish-style risotto
Bring a taste of Spain to your kitchen with this paella-style dish
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Each serving contains:
LOW
SALT
0.8g
LOW
SUGAR
4.0g
MED
SAT
4.1g
MED
FAT
11.3g
Ingredients
switch to imperial- 300g cherry tomatoes
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 tsp olive oil
- 300g risotto rice
- 4 chicken thighs, boneless and skinned, cut into 4cm cubes
- 200g chorizo, chopped or sliced
- 1 large sprig rosemary
- generous pinch saffron strands
- ½ tsp smoked paprika
- 1L hot chicken stock (low-salt stock cube)
- 8 large raw prawns, preferably with head and shells
- handful of mussels
Method
Heat the oven to 220°C/gas 8. Put the cherry tomatoes in a roasting tin and cover with the onion, chopped garlic and olive oil. Roast for 20 minutes until the tomatoes have softened.
Stir in the rice, chicken pieces, chorizo, rosemary, saffron, paprika, and the chicken stock. Continue cooking for 20 minutes in the uncovered tin until the grains are tender and the stock has been absorbed.
Stir in the prawns and return to the oven for another 5 minutes.
Clean the mussels under running water. If any of the shells have opened, give them a firm tap against the counter and they should close straight away. Discard any mussels that remain open.
Add the mussels to the tin and bake for a further 5 minutes. Discard any mussels that haven’t opened after cooking. Serve straight away.
Nutritional information
| Nutrient | Per 100g | Per 259g portion |
|---|---|---|
| Energy | 139kcal (582Kj) | 360kcal (1506kJ) |
| Protein | 7.7g | 20.0g |
| Carbohydrate | 17.4g | 45.1g |
| (of which sugars) | 1.5g | 4.0g |
| Fat | 4.4g | 11.3g |
| (of which saturates) | 1.6g | 4.1g |
| Fibre | 0.7g | 1.8g |
| Sodium | 0.1g | 0.3g |
| Salt | 0.3g | 0.8g |
Allergy advice
Contains: Shellfish (both crustaceans and molluscs). Chorizo may contain milk, wheat (gluten) and sulphites. Some stock cubes contain wheat and mustard – always check the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking and after handling raw meat and shellfish. Use separate cutting boards, knives, plates, etc for preparing raw meat and shellfish. Keep raw meat and uncooked shellfish away from ready-to-eat foods such as salad, fruit and bread.
You should wash or peel raw vegetables before use – this will help clean them and remove any harmful bacteria that might be on the outside.
Make sure that the chicken is cooked until steaming hot all the way through, that no pink meat is left and any juices run clear.
Raw or partly cooked shellfish are not suitable for people who are very young (babies and toddlers), elderly, pregnant or already unwell.
Cook the rice as required. Use immediately or cool within one hour and refrigerate, use within 24 hours.
Any leftovers should be cooled within one to two hours and placed in the fridge (for up to two days) or frozen. When reheating always make sure the dish is steaming hot all the way through before serving and never reheat food more than once.
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