Saturday, July 05, 2008

Occasional recipes: baked Spanish risotto

This is Silvana Franco's recipe from BBC Food. Serves 4.

  • 250g cherry tomatoes
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped [as usual the garlic is hugely underestimated. Five, minimum.]
  • 2 tbsp olive oil
  • 300g risotto rice [if you can GET risotto rice. But Tesco easy cook rice works just as well.]
  • 4 chicken thigh fillets, halved [or even just chicken thighs, not filleted.]
  • 200g/7oz chorizo, thickly sliced [it comes in packs of thin slices so bung it all in. From the one time we did use a proper bit of chorizo, you have to remember to remove the skin ...]
  • 2 tsp chopped fresh rosemary [optional, i.e. we didn't have any, which was an oversight on our part because it grows in Tesco carpark.]
  • 1¾ pints hot chicken stock
  • pinch of saffron strands [also optional, and to my knowledge this doesn't grow in Tesco]
  • 8 large, raw prawns [or a pack of small cooked and peeled prawns from, yes, Tesco ...]
  • salt and freshly ground black pepper
  1. Preheat the oven to 220C/425F/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
  2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together [and listening to The Now Show]. Return to the oven for 20 minutes.
  3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
This one bulks out very nicely - plus, okay, there were three people eating a meal for four. The prawns, the tomatoes and the chorizo give it three distinct background flavours that combine nicely. Very Mediterranean.

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