Jumbo King Prawn, Chorizo & Saffron Risotto, Grape & Chicory Salad
Our juicy, jumbo king prawns bring succulent sweetness to this fragrant dish. Your risotto brings together the powerful flavour of chorizo and the subtle sophistication of saffron. A bittersweet grape and chicory salad makes an enticing side dish.
Ingredients for 2 people
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Start cooking the chorizo
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.
Once hot, add the diced chorizo and cook for 4-5 minutes or until starting to crisp.
Meanwhile, peel and finely dice the brown onions.
Peel and finely chop (or grate) the garlic. Boil a kettle.
Prepare your saffron stock
Once the chorizo is starting to crisp, add the diced onion and chopped garlic and cook for 5-6 minutes further or until the onion has softened.
Meanwhile, dissolve the chicken stock cube[s] in 800ml [1.6L] boiled water, add the saffron and set aside to infuse – this is your saffron stock.
Begin the risotto
Once the onion has softened, add the Chinese rice wine and arborio rice and cook for 1 minute, stirring to coat the grains in the oil.
Continue to cook your saffron risotto
Add 1/3 of the saffron stock and stir continuously with a wooden spoon until it has absorbed.
Continue to add the stock a little at a time, stirring continuously for 30-35 minutes or until the stock has been absorbed and the rice is cooked.
Tip: add a splash more boiled water if it's looking a little dry or the rice isn't quite cooked!
Prepare the grape & chicory salad
Meanwhile, chop the grapes in half.
Separate the chicory leaves until you're just left with the core. Cut the core into quarters.
Combine the balsamic vinegar and 2 tbsp [4 tbsp] olive oil in a bowl. Add a pinch of salt and sugar and mix well until combined – this is your balsamic dressing.
Finish your saffron risotto
Chop the parsley finely, including the stalks.
Chop the lemon[s] in half.
Once the rice is cooked, add a large knob of butter, most of the chopped parsley and the juice of 1/2 [1] lemon – this is your chorizo & saffron risotto.
Cook the jumbo king prawns
Heat a separate frying pan (preferably non-stick) with a knob of butter and drizzle of olive oil over a high heat.
Pat the jumbo king prawns dry with kitchen roll.
Once hot, add the jumbo king prawns with a pinch of salt and pepper and cook for 3-4 minutes, turning frequently, or until cooked through.
Serve up!
Combine the chicory, grapes and balsamic dressing and give everything a good mix up.
Serve the jumbo king prawns over the chorizo & saffron risotto and spoon over any juices from the prawn pan.
Sprinkle over the remaining parsley and garnish with a lemon wedge.
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, fish, mollusc, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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