Paella-Style Risotto

Name: Paella-Style Risotto
Ingredients: 2 tablespoons olive oil; 4 chicken drumsticks or thighs; 1/2 green pepper red, yellow and, seeded, sliced; 4 shallots peeled, quartered; 8 ounces risotto rice; 3 teaspoons ground turmeric; 4 cups chicken stock; 3 1/2 ounces shell on shrimp; 6 ounces mussels scrubbed, beards removed; fresh oregano leaves to garnish; crusty bread fresh, to serve, optional

11 ingredients

3 steps

Ingredients

2 tablespoons olive oil
4 chicken drumsticks or thighs
1/2 green pepper red, yellow and, seeded, sliced
4 shallots peeled, quartered
8 ounces risotto rice
3 teaspoons ground turmeric
4 cups chicken stock
3 1/2 ounces shell on shrimp
6 ounces mussels scrubbed, beards removed
fresh oregano leaves to garnish
crusty bread fresh, 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.