Paella-Style Risotto

Name: Paella-Style Risotto
Ingredients: 2 tbsp olive oil; 4 None chicken drumsticks or thighs; 1/2 None red, yellow and green pepper, seeded, sliced; 4 None shallots, peeled, quartered; 8 oz risotto rice; 3 tsp ground turmeric; 4 cups chicken stock; 3.5 oz shell-on shrimp; 6 oz mussels, scrubbed, beards removed; None None fresh oregano leaves, to garnish; None None fresh crusty bread, to serve (optional)

11 ingredients

3 steps

Ingredients

2 tbsp olive oil
4 None chicken drumsticks or thighs
1/2 None red, yellow and green pepper, seeded, sliced
4 None shallots, peeled, quartered
8 oz risotto rice
3 tsp ground turmeric
4 cups chicken stock
3.5 oz shell-on shrimp
6 oz mussels, scrubbed, beards removed
None None fresh oregano leaves, to garnish
None None fresh crusty bread, to serve (optional)

Directions

1

Heat oil in a large frying pan or paella pan. Cook chicken over medium-high heat for 10-15 mins, turning frequently, until browned and cooked through. Set aside and keep warm.
2

Add peppers and shallots to pan and cook for 5 mins, stirring occasionally, until softened and golden. Set aside with chicken. Add rice to pan along with turmeric and cook for 1 min. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins.
3

Return chicken to pan along with peppers, shallots, shrimp and mussels. Cover and cook for 3-4 mins, adding a little more stock if necessary, until shrimp and mussels are cooked. Garnish with oregano leaves and serve with fresh crusty bread, if desired.