Chicken and Seafood Risotto

Extra Special Chicken and Seafood Risotto

Get a taste of mixed seafood like clams, mussels and prawns in one really special recipe. This recipe is a good source of calcium and protein. It’s mouthwatering and filling because of the rice that’s added to the dish.

Extra Special Chicken and Seafood Risotto


2 Bay leaves
1 Onion, peeled and chopped
36 Clams and/or mussels, well scrubbed
4 Garlic cloves, peeled and finely chopped
2 Red or yellow peppers, deseeded, cut into 1-inch pieces
1 teaspoon Dried thyme
1 teaspoon Saffron strands, lightly crushed
2 tablespoon Freshly chopped parsley
4 fl oz Olive oil
7 fl oz Dry white wine
2 3/4 pints Chicken stock
1 lb Uncooked prawns
4 oz Fresh shelled peas
4 oz Cured ham, diced
3 lb Chicken, cut into 8 pieces
1 lb 10 oz Short-grain Spanish rice or Arborio rice
12 oz Spicy chorizo sausage, cut into 1/2-inch pieces
Salt and freshly ground black pepper

To garnish:

Lemon wedges
Fresh parsley sprigs


Heat half the oil in a 18-inch paella pan or deep wide frying pan. Add the chicken pieces and fry for 15 minutes, turning constantly, until golden. Remove from the pan and reserve. Add the chorizo and ham to the pan and cook for 6 minutes until crisp, stirring occasionally. Remove and add to the chicken. Add the onion to the pan and cook for 3 minutes, or until it begins to soften. Add the peppers and garlic and cook for 2 minutes; add to the reserved chicken, chorizo and ham.

Add the remaining oil to the pan and stir in the rice until well coated. Stir in the bay leaves, thyme and saffron, then pour in the wine and let it bubble until it evaporates, stir and scrape any bits on the bottom of the pan. Stir in the stock and bring to a boil, stirring occasionally.

Return the chicken, chorizo, ham and vegetables to the pan, burying them gently in the rice. Season to taste with salt and pepper. Reduce the heat and simmer for 10 minutes, stirring occasionally. Add the peas and seafood, pushing them gently into the rice. Cover, cook over a low heat for 5 minutes, or until the rice and prawns are tender, and the clams and mussels open (discard any that do not open). Let it stand for 5 minutes. Sprinkle with the parsley, garnish and serve.

Seafood Risotto photo

Photo by dunce002917

Did you know that seafood could help prevent heart attacks? Eating seafood at least once a week lowers your risk of heart disease because it’s a good source of Omega-3 fatty acids.