Ingredients :
- 375 g short grain rice (arborio, paella, risotto whatever they call it by you)
- 1 litre boiling hot chicken stock (always keep hot when adding to rice)
- 2 LG mackerel fillets (deboned and skinned)
- 150 g spicy chorizo thinly sliced
- 1 LG onion finely chopped
- 1 bell pepper chopped small
- 3 tbsp veg oil
- 2 cloves garlic minced
- 2-3 tsp smoked paprika
- 1 tsp hot chilli powder
- 1 tbsp chopped parsley
- to taste salt and pepper
- 1 small tin sweet corn (optional)
Method :
- In a pot bring stock to a boil, then in a large saute pan heat oil to medium add onions and saute for 2-3 minutes (no colour)
- Add sliced chorizo cook out oils and then add garlic,peppers and seasonings after 2 minutes add rice and over a gentle heat coating grains until they slightly become translucent on the edges.
- Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal.
- Gradually add stock a ladle at a time as each previous ladle is absorbed totally, keep stirring. You will see a change in the texture of the rice as the starch releases
- In the last few minutes as u are nearly out of stock flake in the mackerel and sweet corn (optional), finish cooking check seasonings u may or may not need salt as the mackerel us salty.
- Stir in parsley and serve immediately. Enjoy๐๐
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