Prawn Paella Risotto

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Risotto rice		200g
Prawns with heads (frozen)		12
Mediterranean vegetables (frozen)		6 tbsp
Vegetable oil		4 tbsp
Garlic		2-3 cloves
Onion (medium)		1/2
Butter		1 tsp
Pancetta or bacon		50g
Paprika		1 tbsp
Pepper		a pinch
Chicken stock cube		1
Hot water		200-300ml
Parmigiano reggiano		as you like

Method

Cook

30min

Put the oil in a large frying pan and add the smashed garlic and frozen prawns.

Add the pancetta to brown when the prawns are defrosted. Add the chopped onion.

Press down the prawn heads to release flavour - this is critical to get a really tasty dish.

Add the frozen vegetables and unwashed rice. Sprinkle with paprika and pepper.

Add the butter and fry the rice for 1 minute. Add 200ml of the stock and cook on medium heat.

When the liquid has been absorbed, if the rice is not yet cooked, add more stock.

Keep repeating until the rice is cooked to your taste. Turn the heat up to high and bun the bottom a bit, now it's ready (you should be able to hear it crisp up).

Serve and sprinkle with the cheese if you like.

Tips & Note

●Prawns with heads are essential for pasta recipes, I always keep some in the freezer
●Fry the prawns well before you press down the heads otherwise you'll get a rather fishy smell
●You can adjust the taste at any time as there is no lid. Make a thin stock so that it will be less concentrated as it evaporates off

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