Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, scallop and prawn risotto with chorizo. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Scallop and Prawn Risotto with Chorizo is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Scallop and Prawn Risotto with Chorizo is something which I’ve loved my whole life. They’re fine and they look wonderful.
This sumptuous seafood risotto with scallops and prawns from Richard du Pille of Duchy of Cornwall Nursery Cafe is the perfect summer supper. Melt the butter in a heavy-based pan, add the onion and garlic, and sweat until translucent in colour. Add the risotto rice, stir for a few minutes, and then add a.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Scallop and Prawn Risotto with Chorizo:
- Get 150 grams fresh scallops
- Take 175 grams king prawns
- Make ready 100 grams chorizo cubed
- Make ready 125 grams frozen peas
- Take 1 stick celery finely chopped
- Prepare 1 small red onion finely chopped
- Get 25 grams butter
- Get 150 grams risotto rice
- Get 400 ml veg stock
- Take 1 medium bunch of fresh basil chopped
- Get 100 ml white wine
- Get 1 lemon
- Take 1 pinch salt and pepper for seasoning
- Take 1 dash olive oil
Chorizo and Prawns, a match made in heaven - this is comfort food at its best! Mains included pork belly for myself and the lamb shank. Instead of lime, cilantro, buttermilk, and chorizo I used what I had. Use only the freshest scallops and best quality prawns for this dish.
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast. Bring the stock to a gentle simmer over low heat. The Best Scallops With Chorizo Recipes on Yummly Easy Scallops & Chorizo Paella, Scallop And Chorizo Salad, Seared Scallop And Chorizo Appetisers. Set you pressure cooker on 'simmer'.
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