Smokey chorizo salmon

Another one from Jamie Oliver’s ‘5’, and another one in which the name says pretty much all you need to know.

Chorizo (in my opinion) makes everything better, it’s just wonderful, and the flavours of the sausage work well with the salmon (which can handle it.) Tomato and basil is a tried and tested combo, and this is just another ‘why didn’t I think of that’ simple dish.

Beautiful.

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Novice chorizo and tomato risotto

I personally think this is one of my best recipes so far. Beautiful risotto, still with a little bite to it, with the different textures of the peas, chorizo and onion, covered in a tomato sauce with a depth of creaminess from parmesan cheese – not to mention the smokiness from the paprika that is released from the chorizo. The below recipe is for four people. Next time, I would probably garnish with some parsley.

Ingredients

  • 1 tsp olive oil
  • 400g chorizo peeled and diced
  • 1 onion, chopped
  • 350g risotto rice
  • 1 tbsp red wine vinegar
  • 400g can chopped tomatoes
  • 900ml hot chicken stock
  • 90g frozen peas
  • 30g grated Parmesan, plus extra to serve (optional)

Cost

If you had to buy all of these ingredients, this would cost you around £12. That really isn’t bad value to feed four people a rich and warm dinner that they’ll love.

Method

  • As with all the novice recipes, get all the ingredients prepped in advance.
  • In addition to this, have your stock heating up on anther hob ready to be used.
  • Heat the olive oil in a large saucepan and chuck in your chorizo for a minute or two to let out that delicious paprika oil.
  • Now whack in the onion and cook for around five minutes or until the onion is soft.
  • Once the onion and chorizo are softened and covered in orange coloured oil, pop in the risotto rice and give everything a good old stir for around a minute to coat all of the grains in the oil. Once this is done, splash in the vinegar and then add the tomatoes and have another good stir.
  • Now you are ready to start adding the stock a ladleful at a time. If you haven’t got a ladle, like me, carefully pour some stock in around half a cup at a time. Stir the rice until the stock is absorbed, then add the next ladleful.
  • When you pour in the last ladleful stick the peas in too and keep stirring until the last bit of stock has been absorbed.
  • Take the pan off the heat, chuck in the parmesan and serve immediately.