Chicken & Seafood Risotto Recipe

Ingredients :

Serves 6-9

• 125ml / 4 fl oz olive oil

• 1.4kg / 3lb chicken, cut into 8 pieces

• 350g /12oz spicy chorizo sausage, cut into 1cm / ½ inch pieces

• 125g / 4oz cured ham, diced

• 1 onion, peeled and chopped

• 2 red or yellow peppers, deseeded and cut into 2.5cm / 1 inch pieces

• 4 garlic cloves, peeled and finely chopped

• 750g / 1lb 10oz short-grain Spanish rice, or Arborio rice

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp saffron strands, lightly crushed

• 200ml / 7 fl oz dry white wine

• 1.6 liters / 2¾ pints gluten-free chicken stock

• salt and freshly ground black pepper

• 125g / 4oz freshly shelled peas

• 450g / 1lb uncooked prawns

• 36 clams and / or mussels, well scrubbed

• 2 tbsp freshly chopped parsley

• fresh parsley sprigs, to garnish

Method :

1. Heat half the oil in a 45.5cm / 18 inch paella pan or deep, wide frying pan. Add the chicken pieces and fry for 15 minutes, turning constantly, until golden. Remove from the pan and reserve. Add the chorizo and ham to the pan and cook for 6 minutes until crisp, stirring occasionally. Remove and add to the chicken.

2. Add the onion to the pan and cook for 3 minutes until beginning to soften. Add the peppers and garlic and cook for 2 minutes, then add to the reserved chicken, chorizo and ham.

3. Add the remaining oil to the pan and stir in the rice until well coated. Stir in the bay leaves, thyme and saffron, then pour in the wine and bubble until evaporated, stirring and scraping up any bits on the bottom of the pan. Stir in the stock and bring to the boil, stirring occasionally.

4. Return the chicken, chorizo, ham and vegetables to the pan, burying them gently in the rice. Season to taste with salt and pepper. Reduce the heat and simmer for 10 minutes, stirring occasionally.

5. Add the peas and seafood, pushing them gently into the rice. Cover, cook over a low heat for 5 minutes, or until the rice and prawns are tender and the clams and mussels open — discard any that do not open. Stand for 5 minutes. Sprinkle with the parsley and serve.

Nutritional Facts per 100g :

energy 152kcals/638kj

protein 17g

carbohydrate 7g

fat 6g

fiber 0.3g

sugar 0.8g

sodium 0.5g

√  cow's milk-free    √  egg-free    √  gluten-free    √  wheat-free     √  nut-free