SAFFRON RISOTTO RECIPE | BBC GOOD FOOD
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
Nutrition Facts : Calories 548 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.1 milligram of sodium
FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES
Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder
Total Time 45 minutes
Yield 2
Number Of Ingredients 19
Steps:
- It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
- To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
- Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
- Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
- Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
- Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.
Nutrition Facts : Calories 470 calories, FatContent 17.2 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 42.2 g protein, CarbohydrateContent 26.9 g carbohydrate, SugarContent 5.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
- Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
- Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
- Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
- Meanwhile, gently heat the chicken stock and infuse half with the saffron.
- Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
- Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
- When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
- Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
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