Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring chicken paella
Details
- Servings: 18
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 6 chicken thighs, skin-on
- 2 tbsp plain flour
- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, finely sliced
- 400g paella rice
- 1 tsp sweet paprika
- 2 good pinches of saffron
- zest and juice 2 lemons
- 1 ½l chicken stock
- 200g fresh or frozen peas and broad bean (weight after podding and skinning)
- ½ small bunch dill, chopped
- ½ small bunch mint, chopped
- ½ small bunch parsley, chopped
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