June 10, 2016 | Serves 4
- 0.5g of Saffron
- 1L of Chicken Stock
- 100g of Chorizo
- 1 White Onion, Diced
- 3 Cloves of Garlic, Minced
- 1 Teaspoon of Paprika
- 1 & 1/4 Cups of Buckwheat Groats (225g)
- 150 of Cooked Tiger Prawns
To Serve: Fresh Parsley, Lemon Wedges
This is such a delicious twist on the classic. I’ve swapped traditional rice for buckwheat groats, which mirror the texture perfectly and pack in way more nutrients. The chorizo has incredible flavour which infuses the whole dish, along with garlic, paprika and of course saffron.
Add the saffron to the hot stock to infuse. Slice the chorizo. Place a large deep frying pan on medium heat and add in the chorizo, cook until crispy.
Add in the garlic and onion and cook until soft. Adjust the heat down if necessary, you don’t want them to brown.
Sprinkle in the paprika and then add in the buckwheat groats and three quarters of the stock. Stir to combine and then leave it to simmer on medium heat for about 20 minutes, stirring once or twice.
When most of that has been stock absorbed, add in the remaining stock and prawns. Cook for another 5-10 minutes, depending on how dry you like it.
Serve with a sprinkling of fresh parsley and a squeeze of lemon if desired.