12 September 2014




This dish is one my nephew's favorite. He is quite picky with his food, but he always love prawns. He calls them zwemband (= pool float donut). This recipe comes from the OPPERDEPOP cookbook. It's a special recipe book for kids food from age 0 - 4. 

  • 1 large pan
  • 1 package saffran
  • 1 liter fish bouillon, made from 2 fish bouillon tablets
  • 1 onion, chopped
  • 250 gr chicken, cut to bite size
  • 2 cloves garlic, minced
  • 250 gr chicken, diced
  • 1 large paprika, diced
  • 250 gr risotto rice
  • 400 gr diced canned tomato
  • 250 gr medium prawns 
  • 150 gr frozen peas 
  • Remove the seeds from the paprika and cut to small pieces. Add the saffran to the fish bouillon.
  • Heat the oil in the pan and sauté the onion for 1 minute. Add the chicken and cook for another minute. Add in the paprika and the risotto rice, cook and stir for 2 minutes. Add in the tomatoes and stir well. Add in bouillon until until it is enough to cover the rice. Cook on medium heat for 20 minutes, add in the bouillon if needed.
  • Add in the frozen peas and let cook until soft for about 10 minutes. Add in more bouillon if the rice becomes dry. Add in the prawns and let cook. 
  • Ready to serve, salt and pepper to taste. 

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