Simple and Delicious Spanish Risotto

To make things simple I usually refer to this recipe as a paella, but don’t want to offend any Spaniards as this isn’t a real paella! This Spanish-style risotto is so simple to make and delicious, perfect for the summer to eat out in the garden (or in a cottage overlooking the sea). I would usually try and get a mixed bag of seafood – a selection of prawns, mussels and squid but as I was cooking for someone with a severe allergy to mussels I stuck to squid instead. It’s also a one-pot recipe, which I love as it saves on washing up after too!


Simple and Delicious Spanish Risotto
Prep time
Cook time
Total time
This simple one-pot risotto is perfect for a dinner party - delicious, and makes washing up easier too!
Recipe type: Dinner
Cuisine: Spanish
Serves: 4 Portions
  • One leek
  • Chorizo sausage
  • 300g rice (doesn’t have to be risotto rice – basmati will do!)
  • Olive oil
  • 1 tsp turmeric
  • Lemons
  • Peas
  • 300g seafood (prawns, squid, mussels)
  • 700ml chicken or beef stock
  • 300ml white wine
  1. Start by chopping up your leeks and chorizo sausages into bite sized pieces, and set to one side. Start heating up some olive oil in a pan on a medium setting.
  2. Fry the chorizo first.
  3. It will start to release its oils and will be a lovely orange colour at the bottom of your saucepan. When the chorizo pieces have browned slightly, add your leeks and fry until they have softened.
  4. Once softened, add the uncooked rice.
  5. Stir constantly to make sure the rice doesn’t stick to the pan, and let the rice soak up the chorizo oil. Coating the rice before adding any liquid will give the dish bite, and soak up all the lovely flavours.
  6. Add the teaspoon of turmeric, and follow that step by adding the white wine.
  7. Keep stirring constantly until the rice has soaked up the wine before adding the stock.
  8. Let simmer for half an hour on a low heat until it has almost cooked completely.
  9. Add the seafood and peas and leave the pan, stirring occasionally for another twenty minutes. Remember to test the rice, and add more wine or stock if it needs helping along.
leeksleek and chorizoleek and chorizofrying chorizoleeks and chorizoSpanish risotto/paella2014-05-10 14.37.49

Serve up with a wedge of lemon and a glass of white or rose! So simple, delicious and more-ish. It also improves with time (must be the wine!) and it will be great to take the leftovers in for lunch the next day.

Spanish risotto/paellaSpanish risotto/paella

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