Paella Risotto
This Paella Risotto is a lot easier to make than the classic Spanish dish, and you don’t even need a fancy pan to perfect it. Speaking of risotto, I feel like it gets a bad rap for two things, one being that you have to baby sit it. I wont deny that because you really do but honestly it’s worth the stirring and the slow additions of the stock. I feel like people normally think of it as hotel or wedding food because you can most often find it there. However this risotto will make you a believer (if you aren’t already) and the best part is that it tastes like Paella! So really it’s a win-win.
I’m fully aware that parmesan does not go on paella and that Italians don’t add cheese to seafood, but hear me out. Because this is a cross between risotto and paella and because I love parmesan on risotto, I decided to add it on top anyway and let me just say that it’s delicious. Give it a try before you think it’s bad.
Paella Risotto
Equipment
- Medium pot
- Saucepan
- Ladle
Ingredients
- 1 tablespoon olive oil
- 2 medium boneless skinless thighs cut into small pieces
- 4 ounces cured Spanish chorizo chopped
- 1 small Spanish onion diced
- 2 garlic cloves peeled and minced
- 1 1/2 cups arborio rice
- 1 medium roma tomato diced
- Kosher salt and coarse black pepper
- 2 teaspoons sweet or hot paprika
- 1/2 cup dry white wine
- 1/2 teaspoon saffron strands
- 4 cups chicken stock or broth warmed
- 1 cup frozen peas thawed
- 3/4 pound large peeled and deveined shrimp
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon fresh chopped parsley
- 1 lemon cut into wedges
Instructions
- Heat a large pot or skillet with high sides over moderate heat. Once hot, drizzle in the oil and add the chicken. Cook, stirring often, until the chicken has browned and cooked through, 5 to 8 minutes. Stir in the chorizo and cook until just beginning to brown, another 2 to 4 minutes. Use a slotted spoon to remove the chicken and chorizo, transferring to a plate or platter. Set aside.
- Add in the onion and garlic and cook for 1 to 2 minutes to softened. Stir in the rice and give it a stir to fully coat in the fat and onions. Season with a large pinch of salt and black pepper. Add the tomatoes and cook until the rice has toasted a bit and the tomatoes have softened. Stir in the paprika.
- Meanwhile, pour the wine into a measuring cup or small bowl and stir in the saffron. Allow to steep for a few minutes to bloom the saffron. Then add to the pot and deglaze the bottom of the pan, using a wooden spoon to scrape up any bits. Cook until the wine has almost evaporated completely.
- Keep your stock warm in a small saucepan over very low heat. Using warmed stock is crucial when making risotto, ensuring that the rice cooks properly. Add a ladleful of warm stock to the risotto and give it a stir.
- Once the stock has almost completely evaporated, add another ladleful. Give it a stir every now and then to ensure that the rice doesn’t stick and burn. Continue adding the stock, one ladle at a time, until the rice has softened, cooking for about 20 minutes. The rice should puff up but still have a soft bite to it. You don’t want it to be mushy.
- Once ready to go, give it a taste and adjust seasoning accordingly, adding more salt or pepper if needed. Return the chicken and chorizo from earlier to the risotto, and add in the peas and shrimp. Cook until the peas have warmed through and the shrimp turns pink, 10 minutes.
- Remove from heat and serve onto plates or bowls. Garnish with parmesan, parsley and a lemon wedge. Enjoy!
