Serious food porn warning.
Have you ever had a meal that you thought was so delicious that you wished you never felt full so you could continue eating it forever? Or had a meal that you kept thinking about for days, or weeks, or months, even years after you’ve eaten it?
There are only a couple of times this has happened to me because usually as soon as the next amazing dish comes along the memory of its predecessor fades. Once was when we were at the London flat of our amazing friends Massimo and Paula and they cooked us an Italian feast that still makes my mouth water almost two years later. We started our meal at 7pm and didn’t finish it until 1am. The wine was flowing (as was the limoncello and grappa), the food was out-of-this-world amazing and the company was even better. I will never forget it, and am still gutted that we can’t relive it on a weekly basis given their move to Singapore, but that is a story for another day in any case.
On the other end of the spectrum was that deliciously fresh fish my sister and I had in Croatia – not the wide selection of a feast that we had at Mass and Paula’s but amazing, fresh, simple and memorable none the less.
There were also meals like the suckling pig in Madrid, the paella in Valencia, the feast we cooked up after a visit to a French markets, the prawns and fresh bread we had in Barcelona, or the amazing food we cooked while we were at the villa in Portugal. All wonderful in their own way and all distinct memories in my mind. (Ok, perhaps there were more than I thought, but when you consider we eat three times a day this isn’t THAT many heavenly memories, right?)
This dish is not quite to the same scale as the extended Italian feast we had at Mass and Paula’s but it is definitely a dish that has lasted in my memory since I made it last week and one I am still salivating over.
Chorizo and Smoked Paprika Risotto, sounds amazing when you think about it but I’m telling you it was more amazing than it sounds. I was in serious food porn heaven when I made it, and again the next two days when I had it for lunch. The flavours, and colours, of this dish were simply a match made in heaven. Red Risotto! Who knew?
Admittedly it did have a distinctly Spanish flavour compared to it’s Italian counterparts but that only serves to make it a better, more surprising, more taste-bud-tantalising dish.
Ok, Ok I think I may need help if I’m getting this descriptive and full-on about a plate of food (sorry) but before I give you the recipe I just have to say one more thing – the dish was all the better due to the amazing freshness of our ingredients. We got the chorizo from the local butcher close to our house and the vegetables from the local green grocer. The red pepper (capsicum) was the reddest, juiciest pepper I have EVER seen. I’m telling you, the instant the knife cut through the perfectly ripe skin blood-red juice sprayed up onto my face!! (The photo doesn’t do it justice).
The recipe has been adapted from one I found on a fellow blogger’s site but I can’t for the life of me work out what the source was. Usually I make a note of where I find them or who gives me recipes but I must have been having a bad filing day. So, I am terribly sorry if I’ve stolen your recipe dear blogger whoever you may be. If it’s you, let me know and I’ll happily pingback to the original source.
Ingredients (it is gluten and dairy free too!!):
– 4-5 chorizo sausages
– 1 tbsp coconut oil (or alternative)
– 1 large or 2 medium red onion/s – sliced
– 2-3 medium red peppers (capsicums) or one massive one – roughly chopped
– 1 courgette (zucchini)
– 3 clove garlic – crushed
– 500g risotto/Arborio rice
– 500ml red wine
– 3-4 tsp smoked paprika (you might want less if you don’t like it spicy)
– 2-3 pints of homemade vegetable stock (or as much as you need, for risotto it can be hard to calculate)
– Fresh thyme.
1. In a large saucepan fry the onion, garlic and chorizo in the coconut oil for 3-5 minutes until the onions are soft.
2. Add the other vegetables and paprika and fry for further minute.
3. Add the rice and stir so it is well coated and then fry for another minute or so.
4. Pour in the red wine and stir until absorbed and then add the stock a ladle at a time and continue to stir until each batch has been absorbed by the rice. (Risotto is a bit of a labour of love, but it’s worth it)
5. If the rice is still not cooked once you have added the last batch then add more stock until the rice is cooked.
6. Stir in the fresh thyme
7. Plate up, serve with a glass of red wine and savour every bite
After an instagram and twitter post of this a friend recommended adding mushrooms and parsley so I’m definitely going to try that next time.
It would be amazing to keep travelling the world and discover new foods and flavours and recipe ideas that I can come home and cook for my family. If you haven’t yet voted for my entry in the Biggest Baddest Bucket List competition then please take a minute or so to do it and also share with your friends. The web address can be found here and you can vote via the green vote box as many times as you like and via all of the social media channels shown.
Here is the link: http://www.mydestination.com/users/fibot/bbb?#tab