Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, scallop and prawn risotto with chorizo. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Scallop and Prawn Risotto with Chorizo is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Scallop and Prawn Risotto with Chorizo is something which I’ve loved my whole life. They are nice and they look fantastic.
We absolutely love to treat ourselves to this risotto when the fishmonger has king scallops. There's something about the smoky flavour of the chorizo with the fresh and creamy taste of the scallops that makes me utterly addicted to this dish. We collect tidal samphire and adding it to this dish takes it to a.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Scallop and Prawn Risotto with Chorizo:
- Prepare 150 grams fresh scallops
- Get 175 grams king prawns
- Get 100 grams chorizo cubed
- Prepare 125 grams frozen peas
- Prepare 1 stick celery finely chopped
- Take 1 small red onion finely chopped
- Make ready 25 grams butter
- Make ready 150 grams risotto rice
- Prepare 400 ml veg stock
- Make ready 1 medium bunch of fresh basil chopped
- Prepare 100 ml white wine
- Prepare 1 lemon
- Get 1 pinch salt and pepper for seasoning
- Take 1 dash olive oil
Add the prawns when the rice is done but still al dente, then season and add the lemon zest and juice. Turn the prawns over so they cook on both sides, and. Use only the freshest scallops and best quality prawns for this dish. The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Steps to make Scallop and Prawn Risotto with Chorizo:
- You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo.
- Melt butter in risotto pan with a little olive oil and a dash of water over a low heat.
- Add onion and celery and cook over low heat until soft.
- Add rice to pan and stir gently for a minute. Then add wine.
- When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock.
- When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides.
- While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water.
- When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally.
- When Chorizo is ready add to risotto with Scallops.
- When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon.
- Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes.
- Serve with a glass or two of leftover wine. Enjoy.
Bring the stock to a gentle simmer over low heat. Return the chorizo to the pan with the scallops, add the lemon Pretty basic huh? On a whim I researched alternatives for my latest catch and have to say Scallops and Chorizo with lemon juice is the best! Risotto in a rich Chorizo flavoured tomato broth! It's creamy, packs plenty of flavour and is definitely a step up from the basic risotto!
So that’s going to wrap this up for this exceptional food scallop and prawn risotto with chorizo recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
