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Rice with Chicken and Prawns

When you're after a proper one-pot meal, nothing beats a good rice dish. Today we're making surf and turf rice! Ingredients for 4 people 500g bomba rice. 1.8 litres chicken stock. 12 prawns. 2 chicken thighs and 2 wings. 1 large onion. 2 garlic cloves. 1 green pepper (Italian style). 1/2 red pepper. 1/2 courgette. salt. extra virgin olive oil. Preparation Chop the thighs and wings into small pieces and brown them in a paella pan with 2 tablespoons of oil. Season with salt and set aside. Using the same oil, sauté the garlic and onion, finely chopped. Add the peppers and courgette cut into long strips, almost like little batons. Stir the reserved chicken back into the sofrito along with the rice. Let everything cook together for a couple of minutes, then pour in the hot stock—it should be just about to boil. Cook according to the rice packet instructions and check the seasoning. When you're ready to take it off the heat, toss in the peeled ...

Green Soupy Rice with Zucchini and Artichoke


Ingredients

For 4 people
  • 400g bomba rice.
  • 400g white zucchini flesh.
  • 4 or 5 artichokes.
  • 250g sweet onion.
  • 200g leek.
  • 4 garlic cloves.
  • 150cc dry white wine.
  • 2.5 liters vegetable broth.
  • Plenty of black pepper.
  • Salt.
  • Extra virgin olive oil.
  • 80g grated Parmesan cheese.

For the green oil:

  • Green zucchini peel.
  • 80g extra virgin olive oil.
  • Chopped parsley.

Preparation

To make the green oil: peel the zucchini, keeping the peel separate from the flesh...
Blend the zucchini peel with a generous handful of parsley leaves and the 80g of oil, then set aside...
Chop the onion, leek, and garlic into small pieces and sauté them.
When the sofrito starts to soften, add the zucchini flesh, diced small...
And continue cooking...
Next, add the artichokes, peeled and chopped into very small pieces.
After 3 or 4 minutes, pour in the wine...
Let it evaporate, then add the rice...
Give it a good stir, then add the hot broth in three or four additions, always keeping it at a near boil.
The second time you add broth, stir in the green oil and continue adding broth as the rice absorbs it. In total, cook for about 18 minutes.
When you turn off the heat, stir the grated Parmesan into the rice, give it a final mix, and bring it to the table...

Enjoy!




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