INGREDIENTS
500g Tilda Arborio Rice
Good quality cooking oil
1½ medium sized onions, chopped
2/3 garlic cloves finely chopped
200g Chorizo sausage, sliced
125ml white wine
1.5L vegetable stock (flavour optional)
2 kilo mixed vegetables
500g mixed fish
500g tiger prawns
500g chicken breast, diced
Salt and pepper to taste
2tblsp tomato puree
Method
1. Heat the oil in a pan. Add the chopped onion and garlic and heat until soft and transparent.
2. Add the Chorizo and diced chicken to the pan and cook until the meat is golden and oil has been released from the sausage.
3. Stir in the Tilda Arborio rice, turning over in the mixture until all the grains are coated by the oil. Cook for 5 minutes.
4. Add the wine to the pan and build up the consistency of the dish adding in the stock gradually.
5. Add the tomato puree and mixed vegetables (peppers, courgette and tomatoes work well) and continue to cook, ensuring to taste the rice frequently to ensure it does not overcook.
6. When the rice is ten minutes from ready, add in the fish and prawns.
7. Check all ingredient are cooked through, season with salt and pepper to taste, and serve hot.
Serves 8-10
|
