Well, really, it's more of a Spanish style rice dish than anything more authentic than that but it is absolutely delicious!
- 1/2 ring of chorizo, sliced
- 1 small red onion, roughly chopped
- 150 g risotto rice (or paella rice such as bomba)
- 1 roasted red or yellow pepper, chopped
- 275 ml chicken or vegetable stock
- Fat pinch saffron threads
- 1 tbsp chopped parsley
- 1 small can sweetcorn (about 200g)
- 100 g frozen peas
- 1-2 cooked chicken thighs, meat shredded (optional)
- 100-200 g frozen tiger prawns (shells off)
- 1 lemon, quartered
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Start by placing the Instant Pot onto Sauté and add the chopped chorizo and red onion. Cook until the onion starts to soften and the chorizo fat has lost its raw appearance.
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Add in the rice and cook until it starts to turn translucent (2-3 minutes). Stir in the peppers then the stock, saffron, and parsley. Stir very well.
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Pour over the sweetcorn, with any liquid in the can. Sprinkle over the frozen peas. If using the chicken, add that on top. Then scatter over the frozen prawns. Do not stir. Tuck the lemons in lightly with the cut surfaces up
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Place the lid on, programme Manual High for 7 minutes and when done, do a QPR.
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Fish out the lemon and carefully give it a squeeze - I do this safely with tongs. Stir and serve. If needed, you can add a little extra stock or boiled water if it looks a little dry but there should be plenty of water from the veg and prawns to cook the rice to perfection.
If you have some frozen squid, you can cook that in the same way on top of everything with the prawns.