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 7,389
printed 43

saved 0

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

Share

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!

HOME
Tobuchan
I’ve got 308 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.
Chicken thighs, Okra, Baby aubergines (eggplant), Onion, Mushrooms, Soy sauce, Sesame oil, Salt & pepper, Cornflour, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Miso, Sugar, Chicken stock, Cornflour in a bit of water
HOME
It's a mix of Chinese and Italian flavours and works better with rice rather than pasta.
MInced pork, Chicken stock granules, Tinned tomatoes (227g), Sesame oil, Sugar, Soy sauce, Miso (red), Chinese chilli bean sauce, Tofu, Green beans, Mushrooms, Carrot (medium), Leek, Onion (medium), Potato starch in a bit of water
HOME
Remember to fry the minced pork with the miso first to get a good rich flavour.
Courgette (large), Cornstarch, Minced pork, Garlic, Ginger, Leek, Sweet miso (Tianmenjiang), Chinese chilli bean sauce, Sake, Light soy sauce, Sugar, Pepper, Chicken stock, Potato starch or cornflour in a bit of water, Vinegar
HOME
Anyone can make this, starting the cooking in a cold frying pan.
Egg, Vegatable oil, Water
HOME
Marinate the chicken in miso sauce to give a lovely deep taste to this popular dish.
Chicken wings, Miso sauce:, Miso (white), Sake, Mirin, Sugar, Salt
HOME
Nice and crispy using all butter puff pastry. Nice and tasty with chocolate!
Puff pastry sheet, Bananas, Chocolate chips (milk), Melted butter, Egg yolk, Granulated sugar, Cinnamon powder, Icing sugar (to dust)
HOME

Similar Recipe

A tasty salad of prawn and surimi with a baguette.
Surimi (crab sticks), Frozen prawns, Hard boiled egg, Spring onions, Mayonnaise, Salt & pepper, Thin slices of baguette
Let's survive the hot days with some delicious cold pasta!
Tomatoes (medium), Piquillo pepper, Green pepper, Onion, Cucumber, Garlic, Baguette or bread slice, Water, Vinegar, Extra virgin olive oil, Salt & pepper, Cumin powder, Spaghetti, Salt for the pasta
Use both frozen prawns and squid to make this really delicious rice dish.
Prawns with heads (frozen), Squid (frozen), Onion (medium), Garlic, Carrot, Celery, Risotto rice, Chicken stock cube, Hot water, Mushrooms (medium), Paprika, Turmeric, Salt & pepper
KitchenCIB
HOME
A simple quick rice dish with a hint of 'paella'!
Squid, Mussels, Prawns, Clams, Peppers (any 2 colours) , Garlic, Salt & pepper, Fish stock, Cherry tomatoes, Bay leaf, Saffron, Rice
The first half of the recipe is the pasta recipe followed by a rice recipe...it makes a wonderful paella risotto.
Risotto rice, Prawns with heads (frozen), Mediterranean vegetables (frozen), Vegetable oil, Garlic, Onion (medium), Butter, Pancetta or bacon, Paprika, Pepper, Chicken stock cube, Hot water, Parmigiano reggiano
Tobuchan
HOME
An easy peasy fideua made at home!
Long pasta, Chicken thigh, Cod, Prawns, Squid or mussels, Garlic, White wine, Anchovy fillets, Peppers in oil (optional), Tomato, Olives, Saffron, Paprika, Fish or chicken stock cube, Lemon, Olive oil, Salt
Mizue
PRO

All New Recipes

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard