For the first recipe in my new Trashing The Takeaway series, I wanted to share one of my favourites. Very important to note, this is not a recipe for paella. If the internet has taught me anything, you should never try to call a personalised recipe the things that’s it’s based on. Otherwise you’ll get a bunch of angry people in your comments calling you a disgrace. So again, this isn’t a paella recipe. It’s a spicy risotto with chicken and prawns, and it serves two people. Let’s get to business
1 pack of king prawns
2 packs of sliced chicken or three-four chicken breasts
1 large onion
1-2 peppers (depending on preference)
1 red chilli
1 garlic clove
Cup of/2 handfuls of peas
Risotto rice (roughly 250-350g)
Paprika, Tabasco, Salt & Pepper, Saffron/Paella Spice Mix
1. First step is to prepare the meat and the pan. I use a little bit of olive oil and set the pan to a low heat. Usually I buy chicken breasts as opposed to sliced chicken (just because it often works out cheaper) which means I have to slice it myself. I also slice up some chorizo sausage at this stage, but only add the chicken to the pan.
2. Whilst the chicken is in the pan, I prepare the veg; I cut an onion, a clove of garlic, then finely dice my peppers and chilli and add this to the pan once the chicken has fully browned. I also add a couple of handfuls of peas at this stage, frozen works just fine.
3. Next up I add chorizo, allowing its flavour to soak into the other ingredients, and then add a dash of paprika, salt and pepper. I often add a little dash of Tobasco here too, as I like a nice kick to this dish.
4. I leave this all to cook for about five minutes, boiling the kettle during this stage, before adding the rice. I add roughly 300-400ml of water, depending on how much rice I’ve used. The easiest way to check if the dish needs more water is to taste the rice and see if it’s too hard.
5. Lastly, I add the king prawns to the pan. I simply stir these in until they turn a healthy pink, and lastly, I add a pinch of saffron or a pre-packaged paella spice mix. I leave the pan to simmer again for roughly ten minutes to allow all the flavour to permeate through.
6. Last step is to serve it up and enjoy!
Would you try this recipe out, and what sort of recipes would you like me to post about next? Leave me a comment below and let me know!