Big Rock


October 26, 2017



500g chorizo or hot italian sausage
2 onions, chopped
1 tbs oil
1/4 cup garlic, chopped
796ml can diced tomatoes
2 cups arborio rice
2 chicken breasts, cooked and shredded
1 bottle Big Rock Grasshopper Kristallweizen
3 cups chicken stock
2 tsp smoked paprika
1 tsp saffron
2 lbs mussels, rinsed and debearded
300g prawns, shelled
1/2 cup parsley, chopped
Salt and pepper to taste


Heat a large saucepan over medium heat. Remove the sausage from the casing and add to the pan. Stir to cook the sausage until it is no longer pink and is in bite-sized chunks. Set aside on a plate with paper towel to soak up the excess fat.

In the same pan, add the onions and oil. Saute until onions start to turn translucent and add the garlic. Stir until the garlic is fragrant and starts to turn a golden brown. Add the chicken, the sausage you cooked earlier, the tomatoes and rice. Cook for about 5 mins until there is minimal liquid left and the bottom starts to brown. Add the beer, stock, paprika and saffron. Season with salt and pepper.

Cover and cook for 15 mins until most of the liquid is gone. Stir and nestle the mussels and prawns on top. Cover again and cook for about 5 mins longer until the mussels are open and the prawns are cooked.

Remove from heat and sprinkle the parsley on top.

Serve immediately.

Serves 6-8.

Recipe courtesy of Wine, Food & Friends.