‘ Scottish’ paella
Directions
Start by preheating a large sauté pan. 1. Add the chorizo to the dry pan and cook over a medium heat for 2–3 minutes until some of the fat has rendered down.
Add the peppers and onion to the pan 2. and continue cooking for 3–4 minutes over a medium heat. There should be enough oil from the chorizo, meaning you don’t need to add any extra oil to the pan.
Now, stir in the chicken and turmeric. 3. Cook for a further 3 minutes before adding the risotto rice and stock. Simmer gently for about 18 minutes until the liquid has been absorbed and rice is tender; depending on the rice and how hard you cook the risotto, you might need to add a touch more liquid, so keep an eye on it.
Next, add the diced raw fish or prawns 4. and the peas. Cook gently for a further 2–3 minutes, then remove from the heat and allow to sit for a few minutes for the rice to fluff up. Finally, adjust the seasoning with sea salt, freshly ground black pepper and smoked paprika and you are there!
Serves 2-3
100g (3 oz) smoked chorizo, diced 1 red pepper, deseeded and diced 1 yellow pepper, deseeded and diced 1 onion, peeled and diced 200g (7oz) skinless chicken breast, diced 2 tsp dried turmeric 200g (7oz) Arborio (risotto) rice 650ml (2 cups) chicken or vegetable stock (good-quality stock cubes or shop-bought stock)
200g (7oz) diced firm fish (such as salmon, haddock or halibut, or shelled raw prawns)
100g (3 oz) frozen peas, defrosted sea salt and freshly ground black pepper a pinch of smoked paprika Nutrition per serving: Calories 616 | Total carbohydrate 70g | Sugars 6g | Fat 17g Protein 46g | Sodium 397mg