Ingredients
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1 large pinch saffron, optional
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4 cups chicken stock
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6 tomatoes
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2 onions
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4 cloves garlic
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1 (3.5 oz) pkg dry chorizo
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2 tbsp olive oil
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1½ cups Arborio rice
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1 (10 oz) cod fillet
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1½ cups cherry tomatoes
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1 lb (use 1/2 of package) pkg frozen shrimp, thawed
Steps
1
Warm the stock. If using saffron, place in a small bowl and cover with 2 tbsp stock (optional).
2
Halve the tomatoes, remove seeds and grate the cut sides over the coarse holes of a grater. Chop the onion and slice the garlic. Dice the chorizo.
3
Heat the oil in a pan and sauté the onion and chorizo over medium heat until onion is translucent, 5 min. Add the garlic and cook for 1 min.
4
Add the rice and toast for 2 min. Stir in the grated tomato and sauté for 3 min.
5
Cut the green beans into pieces and set aside. Pour the chicken stock and saffron stock if using over the rice and bring to a boil.
6
Cut the cod into pieces and halve the cherry tomatoes. Place the cod, shrimp, beans and cherry tomatoes on top of the rice.
7
Reduce heat to low and simmer until the rice is tender and stock has reduced, 20 min.
