Paella risotto with prawn skewers


    This isn't really paella, just a paella-inspired risotto. It's simple to prepare once you've got all the ingredients, and a sure way to impress your special someone. There are a few keys: make sure your fish stock is hot when you add it to the rice (and in two batches, not all at one go), and don't be tempted to overcook the prawns.

    2 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 garlic clove, chopped
    • 1 bouquet garni
    • 300g Arborio risotto rice
    • 1 pinch saffron
    • 1 red pepper, finely chopped
    • 50g fresh garden peas
    • 100ml white wine
    • 300ml hot fish stock
    • 100ml single cream
    • 30g Parmesan cheese, grated
    • 6 prawns, peeled
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the olive oil over medium heat in a frying pan. Add the onion, garlic and bouquet garmi and cook until translucent.
    2. Add the rice to the pan. Stir and cook until coated in oil and slightly translucent. Add the saffron, red pepper and fresh garden peas.
    3. Add the white wine and reduce till liquid is almost entirely absorbed. Add half of the fish stock, reduce by half then add the rest. Once absorbed, add the cream and Parmesan.
    4. Put the prawns on a skewer, season with salt, pepper and a drizzle of olive oil. Preheat the oven grill and cook in the oven for 3 minutes, turning once. Serve over the risotto.

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