Homemade Recipes

Ingredients:

3 tablespoons extra-virgin olive oil, divided

1/2 white onion, finely chopped

3 cloves garlic, minced

1 tablespoons smoked paprika

2 1/2 cups chicken stock

1 cup cherry tomatoes

2 links chicken sausages, sliced

1 medium zucchini, sliced into half moons

12 extra-large shrimp, peeled and deveined

2 pinches coarse salt and freshly ground pepper

1/4 cup fresh basil slivers, for garnish

1 cup arborio rice

1/2 lemon, for the juice

Method:

In a small food processor, blitz the tomatoes until smooth. Set aside.

Heat 1 tablespoon oil in a paella pan, or a large straight-sided pan. Add the chicken sausages and cook until browned on both sides, 4 minutes. Remove from pan and set aside.

Add the remaining oil to the pan. Add the onions and sauté 3 minutes, or until they start to soften. Add the garlic and smoked paprika, bloom 30 seconds.

Add the rice and toss to coat with the onions. Toast 1 minute. Add the chicken stock and pureed tomatoes. Stir to combine. Arrange the zucchini slices on top of the rice, season with salt and pepper, cover the lid and simmer on medium for 20 minutes.

Remove the lid and add the chicken sausages (their accumulated juices) and shrimp to the pan. Sprinkle with a little salt and pepper, cover and simmer 3 more minutes, until shrimp is opaque.

You should have a slight crust on the bottom. Lightly toss everything together. Spritz with fresh lemon juice and basil slivers. Serve immediately.