45 minutes

Risotto with seafood and chorizo

300gr of clean and deburred mussels
2 onions
2 cloves of garlic
40gr of olive oil
200gr squid rings
100gr of red pepper (cut into small pieces)
100gr of green pepper (cut into small pieces)
50gr of spicy sausage cut into thin slices
1 can of peeled tomatoes in its juice (400gr)
2 tablespoons coarse salt
a few strands of saffron
200gr of water
1/2 tablet of homemade chicken broth
350gr of rice (to cook in 11 minutes)
50 gr peeled shrimp

1.- Put the mussels clean in the Varoma and reserve.
2.- Put the onions and garlic in the glass and chop 5 seconds, speed 4.
3.- Lower the remains of the walls and add the oil, saletea 4 minutes, varoma, spoon speed.
4.- Add squid rings, pepper and chorizo. Put the varoma on the lid and program 15 minutes, 100º, left turn and spoon speed.
5.- Add the peeled tomatoes, salt, saffron, water and chicken broth. Put the varoma back in its position and program 10 minutes, varoma, left turn and spoon speed.
6.- Add the rice and prawns to the glass, put the varoma back on top and program 11 minutes, varoma, left turn and spoon speed.
Serve the rice in a bowl with the mussels on top.

Note: If you read the recipe you will see that they put the varoma with the mussels too long for my taste. I would not put the last 11 minutes. You can also add chicken pieces, season with spices for paella, etc ...

Book Recipe "Full steam"


Video: Easy Chicken and Chorizo Risotto. One Pot Chef (April 2020).