Well last night we viewed yet another house, I fell in love with it, but unfortunately Hubby didn’t !!!
So when we got home I must admit I was not very happy, my eldest Son Simon had come to stay and was in the pub with his Brother Stephen, so I decided to join them for a glass of wine to cheer me up. I never see enough of Simon and I miss him so much, so any time with him is always quality time.
Well rather begrudgingly, whilst we were out, Hubby cooked dinner and the recipe is below. It was so yummy, a summery dish that is reminiscent of summer holidays abroad, this paprika rice with prawns is stunning, so much so that Simon and I warmed the left-overs up for lunch today. Thanks Hubby for cooking, I love you loads.
Buon appetito
Serves 4
Good pinch saffron
1 litre hot chicken stock
100g sliced chorizo
1 tbsp olive oil
1 large Spanish onion, finely chopped
250g risotto rice
1 tsp paprika
2 garlic cloves, chopped
1 glass dry white wine
1 large red pepper, peeled & diced
100g French beans, trimmed & halved
12 – 16 large raw prawns (recipe says to leave the tails on, but we removed ours) chopped flat-leaf parsley & lemon wedges to serve
Drop the saffron into the hot chicken stock.
Fry the chorizo in the oil in a lidded pan until crisp, then lift out with a slotted spoon. Tip away all but 1 tbsp of the oil, add the onion to the pan and cook, stirring often, until soft. Now add the rice, paprika and garlic. Briefly stir over the heat, then pour in the wine and let it bubble away.
Tip in three-quarters of the stock, stir well, cover and cook for 10 minutes. Add the pepper and beans. If the rice is a little dry, add the remaining stock, then cover and cook for 8 minutes more. Stir in the prawns and chorizo, cook until the prawns are pink, then scatter with parsley and serve with lemon wedges and crusty bread.
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