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Summary

Preparation Time: 20 mins.
Cook Time: 15 mins.
Servings: 2 large portions.
Meal type: Main
Grocery Cost: $23.63 (good enough to feed 4)

Recipe Rating:  

Ingredients for Risotto

• 1 cup of Arborio rice ($2.00)
• 1/2 medium white onion, diced ($0.20)
• 1 1/2 cups of vegetable stock (1 onion + 2 celery stalks + 2 carrots = $1.00)
• 2 oz. white wine ($2.00)

Ingredients for Paella

2 Tbsp olive oil

6 large P.E.I. mussels ($5.00 for 20 mussels)

4 black tiger shrimp ($4.00 for 12 shrimps)

4 oz. chicken breast, diced ($3.00 for 1 chicken breast)

4 oz. chorizo sausage, sliced ($4.00 for 3 sausages)

2 Tbsp Cajun seasoning

3 oz. julienne red and yellow bell pepper (1.20)

3 oz. julienne red onion ($0.50)

1 Tbsp chopped shallots ($0.23)

1 Tbsp butter

2 Tbsp olive oil

1/2 tsp marjarom

1/2 tsp oregano

1/2 cup white wine

1 1/2 cups of vegetable stock

1 Tbsp Tomato Paste ($0.50)

Sausages, mussels, and chicken breast along with the other prepped ingredients in the La Maquette kitchen.

The cut up chorizo sausage pieces, ready to go in the pan

Julienned peppers for colour

Instructions for Risotto

To prepare the risotto (can be prepared ahead of time and refrigerated):
1. Sautee white onion with oil over medium heat until translucent, about 2 mins.
2. Add Arborio rice and sautee for another 3 mins. stirring occasionally (do not let rice go brown, cook just long enough to remove starch, should be gluey).
See our previous Risotto post for details on how to cook risotto.
3. Add white wine and vegetable stock and cook for about 8-10 mins until rice is half cooked.
4. Spread risotto on a non-stick baking sheet to cool.

Instructions for Paella

1. Sautee red onions and shallots with butter and olive oil over medium heat, about 2 mins.

2.Add cajun seasoning and white wine

Chef’s tip: Make sure you follow the correct order to add in the chicken, mussels, shrimp, and sausage because shrimp can’t be overcooked and the sausage is precooked so it will fall apart if you cook it for too long.
3. Add diced chicken and cook for another 2 mins.

4. Add mussels and enough vegetable stock to cover the bottom of the pan. Cook for another 2 mins.

Chef’s tip: To add some flavour and colour, you can spoon in a scoop of tomato paste.

5.Take mussels out and set aside

6. Add shrimps and cook for another 2 mins.

7.Add sausage

8.Add marjarom, oregano, and the rest of the vegetable stock. Bring to a boil. Add red/yellow peppers.
9. Add rice and simmer on medium-low heat for about 10 mins, stirring occasionally. Add salt and pepper to taste.

Variations

Chef Easton suggests that you substitute different meats into the dish according to your taste. Try out different meats or seafood and see what you like!

Results

Add some grated beets for garnish and VOILA! A beautiful, flavourful dish that’s very quick to make.

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