2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
2 cured Spanish chorizo sausages, sliced 1cm
1 cup risotto rice (use Arborio or Vialone Nano)
3½ cups chicken stock
1 x 400 gram tin whole cherry tomatoes
12–16 large raw, peeled prawns
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
Preheat the oven to 200°C.
Heat the oil in a large 30cm ovenproof sauté pan and cook the onion with a good pinch of salt until tender. Add the garlic, rosemary and chorizo and cook for 2 minutes. (If you’re using a regular sausage instead of chorizo add 1 teaspoon of smoked paprika at this stage).
Add the rice and turn to coat in the oil then add the stock and tomatoes with their juice. Season and bring to the boil. Transfer to the oven and bake for 10 minutes. Stir the rice then cook for a further
10 minutes. Place the prawns in the rice and bake for 5 minutes. Add the parsley and serve.
Cook’s tips: If your sauté pan isn’t ovenproof, then after you have added the stock and tomatoes tip everything into a large baking dish and bake as above.