Seafood Paella Risotto

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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

Prep

15min

Cook

25min

Put 2 tsp vegetable oil in a large frying pan and fry the prawns with heads for 4-5 minutes.

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.

Reduce Step 2 a little, then turn off the heat. Blend to make a prawn juice.

In the same frying pan, add some oil, pancetta and all the vegetables.

When the pancetta fat melts, add the unwashed rice, paprika powder and turmeric and stir together for 1 minute.

Add the prawn juice from Step 3 and 100ml hot water and simmer on low heat without a lid.

Keep checking for the rice to cook, add a bit of water as necessary.

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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