Summary

Ingredients

• 250 g cherry tomato (s)
• 1 onion (s), red
• 2 cloves garlic
• 2 tablespoon olive oil
• 300 g rice (risotto rice)
• 4 chicken breast fillet (s)
• 200 g sausae (chorizo)
• 2 tablespoon rosemary, freshly chopped
• 1 liter chicken broth
• 1 bag saffron
• 8 king prawns
• Salt and pepper, freshly ground
• 2 lemon (s)

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Instructions

1. Preheat the oven to 220 degrees
2. Halve the cocktail tomatoes, finely chop the onion and garlic. Peel the prawns, remove the intestines and leave just a bit of the shell on the tail. Halve the chicken breast fillets and lightly season with salt & pepper. Cut the chorizo into thick slices.
3. Put the tomatoes, garlic and onions in the (flat) baking dish, pour the oil over them and cook until soft for 20 minutes. Then add the rice, saffron, chicken, chorizo, rosemary and finally the broth - mix everything well. Bake for another 20 minutes, then add the prawns and finish cooking for about 10 minutes (or until the rice is cooked through and the chicken is tender).
4. Cut the lemons lengthways into eighths and serve with the rice arranged on hot plates.
5. A good red wine goes well with it.