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It’s no surprise here that I love risotto, as I’ve touted it’s awesomeness in the past, so it was only a matter of time till a new recipe would be popping up.
The inspiration behind this recipe is oddly enough my new braiser pan. Strange, I know, but let me explain. When this beauty arrived home after purchasing it from the Le Creuset store in Charleston, I took a look and said you know this would make a great substitute for a paella pan.
So now you are probably asking, why didn’t I just make regular paella, right?
This is the reason why:
Marx Foods is holding a Risotto challenge and let’s face it, I love a good recipe contest. They supplied all of the contestants with a sample of the Integrale rice for our use.
Be forewarned, in two days time, when the voting goes live I’ll be politely pestering you (is there such a thing? 🙂 ) for votes!
A little note on the rice before we continue on with the recipe. Integrale is different than your regular arborio rice used for risotto. It is a brown rice, technique and taste wise, there is no difference, but be prepared to use more liquid. Brown rice is fickle, the amount of liquid that worked for me when I prepared this the first time, might not work the next. I always suggest heating a little more than you need, even adding some water to your stock would be fine if you didn’t have more stock on hand.
This dish brings together all the traditional elements of Paella with a risotto base. Developing the fond that you usually see at the bottom of paella rice was a bit of a challenge due to the extra liquid the clams released, but it could be possible if you raised the heat to high and cooked the excess liquid off.
2 links (8oz) Spanish chorizo, sliced diagonally into 1/2 slices
1 teaspoon olive oil
1 medium onion finely diced
3 garlic cloves, minced
1 cup integrale rice
1/2 cup dry white wine
1/2 pound squid (cleaned) cut into 1/2 inch rings, including tentacles
1 1/2 dozen little neck clams, scrubbed
1 red bell pepper cut into 1/4 inch strips
1/2 cup fresh or frozen green peas
3/4 cup parmigiana cheese, grated
Salt and pepper
Parsley to garnish
Lemon wedges to garnish
Pre-heat your oven to 400 degree F.
In a large oven-safe skillet, over medium heat add 1/2 teaspoon of olive oil.
Add the chicken skin side down and cook 10-12 minutes until the skin is crisp.
Flip the chicken and place the skillet in the oven to cook for an additional 15-20 minutes, until cooked through and the juices run clear when pricked with a knife.
Set the chicken aside and tent with foil to keep warm.
Meanwhile, in a medium-sized stock pot. Whisk together the chicken stock, saffron - which you should crush gently between your fingers and the smoked paprika.
Bring the stock to a simmer, then reduce the heat to low and keep warm during the risotto making process.
In a wide, but shallow dish, such as a braiser - heat 1 teaspoon of olive oil over medium heat.
Add the chorizo and brown on both sides, about 10 minutes total.
Remove the chorizo, and add the diced onion. Adding a little more olive oil if necessary.
Cook the onion 5-6 minutes until soft, then add the garlic and cook for 30 seconds.
Add the Integrale rice, cook for 1 minute, then add the wine stirring occasionally.
Once the wine has been mostly absorbed, start to add the stock in 1/2 cup increments. Stirring occasionally.
When most of the stock has been absorbed by the rice, add more.
Add the last 1/2 cup of stock and once it has been mostly absorbed stir in the red bell peppers and arrange the clams on the outside of the pan, cover and let the clams open up. Depending on the size of the clams this can take anywhere from 1 minute to 5.
When the clams are open, add the squid, peas and parmigiana cheese. Stir to combine. Cook for an additional minute.
Disgard any clams that did not open.
Season with salt and pepper and garnish with chopped parsley.
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