Easy Palma Ceia Paella Risotto Style
1 7 oz. package of Risotto "Milano" with Saffron
4 oz of Chirizo and Manchego Dried Cured Sausage diced into 1/2" pieces
6 oz chicken breast, trimmed of fat and cut into 1" chunks
6 oz of raw, large peeled, cleaned and deveined shrimp
1/2 yellow onion, diced
1/2 cup frozen peas, thawed.
1/2 tsp salt
1/2 tsp pepper
1/3 cup Green Peppercorn Olive Oil
Preheat a large skillet over medium heat and add 2 tablespoons of Green Peppercorn Olive Oil. Once olive oil is hot an shimmering, add the onion and Chirizo. Sauté until onion is tender and translucent. Add in package of Risotto "Milano" with Saffron, and allow to cook dry for about 2 minutes, continually stirring. Add in 3 1/4 cups water and included package of saffron. Cover and cook till most of the water has absorbed (about 16-18 minutes). Meanwhile, while the risotto is cooking, season the shrimp and chicken with salt, pepper and Roasted Garlic Powder. In another skillet over medium heat, add 2 tablespoons of Green Peppercorn Olive Oil. Add the chicken and brown on both sides. about 5 minutes. Add the shrimp and cook till opaque, about another 2 -3 minutes. Add the Oregano White Balsamic Vinegar and cook for about a minute until the balsamic begins to thicken. Set aside. Once risotto is finished, stir in the peas, chicken, shrimp and all the juices. Drizzle with remaining 2 tablespoons of Green Peppercorn Olive Oil. Garnish with thinly sliced green onions (optional) and serve.
