Spanish Risotto


This recipe is neither strictly Spanish nor risotto, but it’s somewhere between a paella and a risotto and I don’t know what else to call it, so here we are. I learned this recipe from my late dad. He used to make it for dinners on weekdays. He never really had a recipe, so I learned it by watching. This is the closest approximation to the old man’s ‘risotto’ as I could get to.

Prep Time: 10 minutes

Cooking Time: 70 minutes


  • 100g chicken breast, cubed

  • 100g bacon, chopped

  • 100g chorizo, sliced

  • 1x brown onion, diced

  • 2 cloves of garlic, minced

  • 1 tin of chopped tomato

  • 1 Tbsp tomato paste

  • 1 tsp pimentón (smoked paprika)

  • 1 tsp cumin

  • 1 tsp cayenne pepper

  • 1 cup frozen peas

  • 1 cup frozen sweetcorn

  • 1/2 cup white wine

  • 2 cups water

  • Olive Oil

  • Salt and pepper

  • 1 cup long-grain rice


Heat a good glug of olive oil in a heavy-bottomed pot on medium-low heat. Add the diced onions and a pinch of salt and soften for a few minutes. Once the onions become slightly translucent, add the garlic and all of the meat and brown for a few minutes.

Once the meat is browned, add the spices and stir through. Then add the tomato paste and stir for 30 seconds. Add the cup of rice and and stir. The bottom of the pan should be getting sticky now. Never fear, that’s flavour! Pour the wine into the pot and deglaze the bottom of the pot.

Once the alcohol is evaporated and the wine has mostly been absorbed, add the water and tinned tomatoes. Turn the heat up to medium-high and bring to the boil. Let the mixture boil for a few minutes, then turn the heat all the way down. Put the lid on the pot slightly ajar and let simmer for approximately one hour.

After 40 minutes, add the peas and corn to the pot. Top the water up a little if the liquid has reduced too far much and the rice is sticking to the bottom. Once the liquid has completely reduced, it’s ready to serve!

Finish with a crack fresh of black pepper.