Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, scallop and prawn risotto with chorizo. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Scallop and Prawn Risotto with Chorizo is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Scallop and Prawn Risotto with Chorizo is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Scallop and Prawn Risotto with Chorizo:
- Prepare 150 grams fresh scallops
- Take 175 grams king prawns
- Get 100 grams chorizo cubed
- Prepare 125 grams frozen peas
- Get 1 stick celery finely chopped
- Prepare 1 small red onion finely chopped
- Get 25 grams butter
- Prepare 150 grams risotto rice
- Make ready 400 ml veg stock
- Prepare 1 medium bunch of fresh basil chopped
- Take 100 ml white wine
- Get 1 lemon
- Get 1 pinch salt and pepper for seasoning
- Make ready 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 is going to wrap it up for this exceptional food scallop and prawn risotto with chorizo recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
