Baked Spanish risotto
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!
Method
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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.
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Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
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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.
Ingredients
- 250g/9oz cherry tomatoes
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 300g/10oz risotto rice
- 4 chicken thigh fillets, halved
- 200g/7oz chorizo, thickly sliced
- 2 tsp chopped fresh rosemary
- 1 litre/1¾ pints hot chicken stock
- pinch of saffron strands
- 8 large, raw prawns
- salt and freshly ground black pepper
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