- Serves: 4
- Cook Time: 20 minutes plus up to 12 hours overnight marinating
- Prep Time: 15 minutes
- Effort: medium
For the chicken
- 2 tbsp olive oil
- 1 lemon, juice only
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 4 chicken legs
For the prawn jambalaya risotto
- 2 tbsp extra virgin olive oil
- 100 g chorizo sausages, cut in small dice
- 1 onion, finely sliced
- 1 red pepper, cut in small dice
- 2 cloves garlic, chopped
- 200 g arborio risotto rice
- 1 tsp paprika
- 2 tomatoes, chopped
- 150 ml white wine
- 300 ml chicken stock
- 200 g large raw prawns, shells removed
- 100 g parmesan, freshly grated
Tips and Suggestions
Use the chunky textured raw sausage chorizo rather than the salami type.
1. Mix the olive oil, lemon juice, cayenne pepper and paprika in a small bowl and brush generously over the chicken legs, rubbing in well.
2. Marinate for at least 2 hours; preferably overnight.
3. Preheat the oven to 200C/gas 6.
4. Place the chicken legs in a small ovenproof baking dish; season to taste with salt and pepper.
5. Cook for 30 minutes until the chicken is tender.
6. To make the prawn jambalaya risotto; heat the oil in a large heavy non-stick pan over a medium heat.
7. Add the chorizo sausage, onion, pepper and garlic and cook for 2-3 minutes until everything is lightly coloured.
8. Add the rice and cook for a further 2 minutes until the rice becomes slightly translucent. Add the paprika.
9. Tip in the tomatoes, and then gradually pour in almost all the wine and stock (keep a little aside to add with the prawns later). Stir constantly, allowing the liquid to be almost completely absorbed before adding a splash more.
10. When almost all the liquid has been added and the rice has a creamy texture, stir in the prawns with any remaining liquid.
11. Cook for a few minutes, stirring constantly until the prawns are thoroughly cooked.
12. Sprinkle with the grated Parmesan and serve immediately with the chicken legs.
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