Paella Risotto Recipe| In Easy Way

The feast blends the flavors and techniques of Spanish and Italian cuisine by combining parts of Spanish paella, such as saffron, shellfish, and chorizo, with an Italian risotto preparation. Spanish paella is a rice dish with a variety of seafood and meats.

Ingredients:

2 medium-sized, skinless, boneless chicken breasts, chopped into little pieces
2 tablespoons of extra virgin olive oil
4 ounces chopped cured Portuguese or Spanish chorizo
1 little onion, chopped
2 minced and peeled garlic cloves
1 and a half cups arborio rice
1 can of plum tomatoes
Sea salt and freshly ground black pepper
1/2 tsp. sweet or hot paprika
A half-cup of white, dry wine
Half a teaspoonful of strands of saffron
4 cups of chicken stock or broth
1 small cup of peas, frozen
1 huge pound of cut and peeled shrimp
500 grams of peeled and roughly chopped crab
250-gram little cut octopus (optional)
A half-cup of Parmesan cheese, shredded
1 tablespoon of freshly chopped parsley
1 lemon, sliced into halves
1 finely chopped red pepper
One-half teaspoon of cayenne
2 tablespoons of red wine

Directions:

Over medium heat, preheat a big pot or skillet with high sides. After it’s heated, add the chicken and sprinkle with oil. Let the chicken cook for 8 to 10 minutes, stirring often, until it’s nicely browned & fully cooked. Add the chorizo and let it simmer for another 3 to 5 minutes, or until it starts to turn brown. The chicken and chorizo can be taken out and placed on a tray or plate using a slotted spoon. Put aside.
Add the chopped onion and garlic, and cook for 2 minutes, or until they are softened. When the rice is added, mix it to coat it in oil and onions thoroughly.
Add a generous amount of cayenne, black pepper, and salt for seasoning. Once the rice has been slightly browned and the tomatoes have softened, add the tomatoes and continue cooking.
Incorporate the paprika.
In the meantime, transfer the wine into a tiny bowl or measuring cup and mix in the saffron. To allow the saffron to bloom, soak for a few minutes.
Next, add to the saucepan and use a wooden spoon to scrape up any particles from the pan’s bottom as you combine them. Simmer until the wine has nearly totally absorbed.
Keep the temperature of your stock in a small saucepan at very little heat. When cooking risotto, it’s important to use hot stock so the rice cooks through. Lift out a ladleful of warm stock and toss it into the risotto.
When the liquid has nearly disappeared, pour in one more ladleful stock. Stir the rice often to prevent it from sticking and burning. After adding the stock one spoonful at a time, cook the rice for about 20 minutes, or until it has cooked.
The rice should get fluffy without losing its tender bite. Don’t let it get too soft.
After it’s done, taste it and, if necessary, adjust the seasoning by adding more salt or pepper. Add the chorizo and chicken to the risotto along with the peas, red pepper, crab, octopus, and shrimp—heat for 10 to 15 minutes, or until the shrimp turn pink and the peas are soft.
Take off the stove and transfer to bowls or plates. Add a lemon wedge, parsley, and parmesan as garnish. Have fun!