Ingredients (serves 3)
- olive oil (for frying)
- 2 store-bought spicy chorizos, thinly sliced
- 1 salmon fillet (about 200 gr total), skin removed, diced into about 2 cm cubes
- 1 teaspoon of sweet paprika powder
- 1/2 red capsicum, diced into about 5 mm cubes
- 1/2 green capsicum, diced into about 5 mm cubes
- 1 tomato, seed removed, diced into about 5 mm cubes
- 1 brown onion, finely diced
- 3 cloves of garlic, finely chopped
- 1 cup of risotto rice
- 3 tablespoons of tomato pasta sauce
- 1/4 cup of dry white wine
- 2.75 cups of chicken stock
Method
- Put a splash of olive oil in the pan. Fry the chorizos until they are brown then removed from the pan and put aside.
- Combine the diced salmon and the sweet paprika powder. Fry the salmon in the same pan until they are brown then removed from the pan and put aside.
- In the same pan, fry the onions, garlic, chilli, tomato and capsicum for a few minutes then add the rice and cook for a further minute.
- Add the tomato pasta sauce and mix well.
- Pour the white wine and let it cook for a further minute until the wine evaporates.
- Spread the rice mixture evenly over the base of the pan and then top with the precooked chorizos and salmon cubes. Then pour all the water or stock.
- Simmer for about 25 minutes until the liquid is absorbed and the rice is al dente. Turn off the fire and cover the pan for a minute or so.
|
