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The Baba Blog

10th July 2020

Seafood Risotto

Ingredients

200g risotto rice

150g prawns

1 skinless cod fillet, chopped into chunks

1 skinless salmon fillet, chopped into chunks

250g chorizo, chopped into cubes

2 cloves garlic, finely chopped

1 tbsp ginger, peeled and finely chopped

1 red onion, finely chopped

1 leek, finely chopped

1 green pepper, finely chopped

250g peas

500ml fish stock

150ml white wine

1 tsp garam masala

1 tsp turmeric

1 tsp smoked paprika

salt and pepper to taste

olive oil

handful of parsley 

Step 1 - heat a pan with a little olive oil and saute the garlic, ginger, onion and chorizo.

Step 2 - season with garam masala, tumeric, smoked paprika, salt and pepper. Stir well and leave to saute for 5 minutes.

Step 3 - add the risotto rice to the pan. Bit by bit, add the white wine and the fish stock to the pan and mix well. Cover the pan with a lid and leave to simmer on a medium heat for 20-25 minutes, or until the risotto rice is just slightly under-cooked.

Step 4 - once the liquid is nearly all gone, add the peas, leeks and peppers to the pan. Mix well and leave to simmer for 5 minutes. 

Step 5 - once the liquid had completely soaked into the rice (the rice should look fluffly and tender ) add the cod, salmon and prawns. Put the lid on the pan and steam until the fish is cooked.

Step 6 - remove from the heat and garnish with a generous amount of parsley. 

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