This recipe blends Italian street-food spirit with bold, fresh flavours designed
for sharing, snacking, and impressing.
Ingredients
- 150g chorizo, diced
- 100g onion, chopped
- 170g mixed peppers, small dice
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 3 tbsp of red wine
- 400g tin chopped tomatoes
- 2 tbsp of Paprika
- 1 tsp of saffron (optional)
- 250ml of chicken or vegetable stock
- 200g of paella or risotto rice
- 200g prawns (frozen, without shell, raw or cooked)
- 50 g of butter
- Juice from 1 lemon
- Handful of parsley
- 200g of flour
- 350 ml of water
- 1tbsp of paprika
- Panko
Method
- 1. Heat a large pan over medium heat and cook the chorizo for 4 minutes to release its oil. Increase the heat slightly, add the onion and cook for 2 minutes. Stir in peppers and garlic, cooking for 3 more minutes.
- 2. Add paprika and tomato purée, then stir in the rice and toast for 1 minute. Pour in the wine and let it evaporate. Add chopped tomatoes, stock, saffron (if using), butter, salt, and pepper.
- 3. Simmer on low-medium heat for 15 minutes, stirring occasionally, until the rice is just tender with some liquid remaining. Add prawns or seafood and cook for 5 minutes more, until just done.
- 4. Stir in another knob of butter to help the rice stick—perfect for arancini. (For paella, skip the butter.) Chill the mixture completely in the fridge for at least 2 hours or overnight.
- 5. Once cold, whisk flour, water, salt, pepper, and paprika into a loose batter (thinner than pancake batter, thicker than beaten eggs).
- 6. Take 50g of rice, roll into a ball, flatten, place a prawn in the centre, then seal and re-roll. Repeat with the rest.
- 7. Dip each ball in the batter, let excess drip off, and roll in panko breadcrumbs. Cook immediately or refrigerate until ready.
- 8. To cook either deep-fry for 4 minutes until golden and hot inside, or bake at 180°C for 15–20 minutes, or air fry at 190°C for 10–15 minutes.
