I am a massive fan of risottos and paella is one of my favourite dishes to make (although I still haven’t put one on the blog!) I wanted to make a spicy rice dish and so put together elements of a jambalaya, risotto and paella. I love these kind of dinners where it can all be made in the same pot. I had also bought some spicy paprika at London’s Borough Market and wanted to try it; it was the perfect addition to add a bit of heat.
1 small white onion
1 clove garlic
1 red pepper
100g king prawns
1 cup peas
200g arborio/paella rice
100ml white wine
550ml chicken stock
50ml tomato passata or a large tomato
2 tsp hot paprika powder (use sweet if you don’t like spice)
2 tbsp oil
Salt and pepper, to season
A few spoonfuls of creme fraiche to soften the blow of the spicy paprika
1. Finely chop the onion and garlic and heat the oil in a large saucepan. Fry off the onions for a few minutes then add the garlic.
2. Slice the chorizo and chop the pepper into strips then add them both to the pan and cook for a few minutes.
3. Stir in the rice thoroughly and fry off for 2 minutes then add the paprika and tomato. When this is combined well gradually start adding the liquid. (I usually start with the wine then the stock but doesn’t matter too much). Wait for each bit of liquid to be absorbed then add more. It should take about 15 minutes for the rice to cook. Make sure you keep trying it along the way so you can season accordingly.
4.Add the prawns about 5 minutes from the end then the peas. The prawns I used were already cooked so just as long as they’re piping hot they’ll be fine. If you cook them for too long they start to go rubbery.
5. Season well with salt and pepper. Make sure the rice isn’t too dry when serving as it shouldn’t be clumpy, so just add a bit of liquid to loosen before serving. Serve with creme fraiche if you wish.
I hope you enjoy my version of a Jambalaya, Risotto and Paella all in one!