#Shorts #seafoodpaella
Make chicken stock by slow cooking about 250g of chicken carcass with one stalk of leek. Heat up some oil in a buffet casserole.
Add 1 sliced onion and 2 minced garlic. Sauté for about 2 minutes or until the onion is softened. Add 3 chorizo that is cut into chunks and 1 mini red pepper (capsicum) that is julienned.
Sauté for about a minute to brown the chorizo slightly. Add 1/2 cup of canned tomatoes. Stir to mix all the ingredients together for a couple of minutes.
Pour 300ml of chicken stock and bring it to a boil. Then add 1 cup of Arborio rice. Immerse the rice into the stock and cook over medium heat.
When the water level goes low, add 50ml of stock each time. Stir and continue to add stock until the rice is soft which should be about 13 to 15 minutes, about 500ml of stock in total.
Chorizo is used here which is good enough to flavour the sauce. If you use other types of sausages, add about 1/2 tsp of salt and some smoked paprika.
Taste and season accordingly before adding the seafood. Add some clams, mussels and prawns on top of the rice. Cover with the lid and cook for 4 minutes or until the prawns are orange.
Turn off the heat. Sprinkle a pinch of salt and squeeze a dash of lemon juice over the seafood.
Garnish with sliced lemon and parsley. Serve using the buffet casserole.
