Seafood Paella Risotto

This recipe uses a sauce of chicken stock blended with prawns with heads - it's so tasty!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 15 min Cook: 25 min

Ingredients

Frozen prawns with heads 8-10
Frozen prawns 6-8
Chicken stock cube 1/2
Hot water 400ml
Pancetta 30g
Onion 1/4
Yellow pepper 1/2
Broccoli 4 florets
Carrot 1/3
Paprika powder 2 tsp
Turmeric 2 tsp
Short grain rice 120g

Method

1
Put 2 tsp vegetable oil in a large frying pan and fry the prawns with heads for 4-5 minutes.
2
When you get a nice smell from the prawns, press the heads down firmly with tongs to extract the juice. Add the chicken stock 300ml.
3
Reduce Step 2 a little, then turn off the heat. Blend to make a prawn juice.
4
In the same frying pan, add some oil, pancetta and all the vegetables.
5
When the pancetta fat melts, add the unwashed rice, paprika powder and turmeric and stir together for 1 minute.
6
Add the prawn juice from Step 3 and 100ml hot water and simmer on low heat without a lid.
7
Keep checking for the rice to cook, add a bit of water as necessary.
8
Just before it's cooked, add the other prawns and cook for 3 minutes, it's now ready to serve with lemon on the side.

Tips & Note

●The more prawns with heads you use, the deeper the flavour.
●You can use whichever vegetables you like, but colourful peppers really make this dish look attractive.
●This is not really a paella because there is no saffron, so I called it paella risotto but it tastes almost like a paella!

Seafood Paella Risotto

This recipe uses a sauce of chicken stock blended with prawns with heads - it's so tasty!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 15 min

Cook: 25 min

Ingredients

Frozen prawns with heads 8-10
Frozen prawns 6-8
Chicken stock cube 1/2
Hot water 400ml
Pancetta 30g
Onion 1/4
Yellow pepper 1/2
Broccoli 4 florets
Carrot 1/3
Paprika powder 2 tsp
Turmeric 2 tsp
Short grain rice 120g

Seafood Paella Risotto

Recipe ID :1698 Posted on 25 FEB 2016

Serves 1

Prep 15min
Cook 25min
views 8,022
printed 43

saved 0

This recipe uses a sauce of chicken stock blended with prawns with heads - it's so tasty!

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Ingredients

Print Ingredients Email Ingredients
8-10
6-8
1/2
400ml
30g
1/4
1/2
4 florets
1/3
2 tsp
2 tsp
120g

Method

Prep
15min
Cook
25min
1
Put 2 tsp vegetable oil in a large frying pan and fry the prawns with heads for 4-5 minutes.
2
When you get a nice smell from the prawns, press the heads down firmly with tongs to extract the juice. Add the chicken stock 300ml.
3
Reduce Step 2 a little, then turn off the heat. Blend to make a prawn juice.
4
In the same frying pan, add some oil, pancetta and all the vegetables.
5
When the pancetta fat melts, add the unwashed rice, paprika powder and turmeric and stir together for 1 minute.
6
Add the prawn juice from Step 3 and 100ml hot water and simmer on low heat without a lid.
7
Keep checking for the rice to cook, add a bit of water as necessary.
8
Just before it's cooked, add the other prawns and cook for 3 minutes, it's now ready to serve with lemon on the side.

Tips & Note

●The more prawns with heads you use, the deeper the flavour.
●You can use whichever vegetables you like, but colourful peppers really make this dish look attractive.
●This is not really a paella because there is no saffron, so I called it paella risotto but it tastes almost like a paella!

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This recipe uses a sauce of chicken stock blended with prawns with heads - it's so tasty!
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