I have been asked for this recipe in the past so here’s my recipe of this wonderful dish.  

Three basic styles of this dish are chicken, seafood or combination.

PREP:

INGREDIENTS: For 4 serves.

BASE:

3 x tbsp extra Virgin olive oil

2 x tbsp butter

2 x tsp minced garlic

1 x medium onion chopped

2 x large tomatoes chopped

1 x cup frozen peas

1 x red capsicum chopped de-seeded

150g arborio rice

500ml either chicken stock or vegeta (mixed in water)

Salt and Pepper

1 x tsp saffron powder 

2 x tsp mixed herbs

Parsley for garnish

CHICKEN VERSION 

2 x skinned lean chorizo cubed

600g chicken breast cubed

SEAFOOD VERSION 

2 x skinned lean chorizo cubed

Here is where you can get creative, you will need dependant on your taste approximately 600 – 1000g of any, or any mix of the following

Prawn meat

Lobster

Mussels ( will change flavour )

Scallops

Calamari

Crab

Use your favourites here, can be all prawn, all calamari, could be a mix 200g of each!

You can use whole prawns, quartered crab it’s up to you.

COMBINATION:

You can even add the chicken version to the seafood!  It’s a very forgiving dish.

COOKING:

BASE: Traditionalists please don’t shoot me but I cook my base in an electric Wok, I find it easier to control and less labour intensive.

1. Heat oil, butter, garlic, onion and capsicum till soft. (3 mins)

2. Add rice, herbs, saffron, peas and tomatoes stir for 2 mins.

3. Add stock bring to boil then simmer. I put the lid on the Wok and continue to monitor the rice to ensure it cooks till soft.

YOUR VERSION : Chicken, seafood or combination.

Cook your version in separate frying pans, I’m mindful of this as I want to ensure the meat product is cooked through.  This also speeds up cooking time. Season with salt and pepper.

Add cooked meat to base and combine. Allow to simmer on low so the flavours are transferred.

Serve and garnish!    

Enjoy…