Cabernet Sauvignon & SMOKY CHORIZO AND PRAWN PAELLA – Alto Wines

Ingredients

• 100g chorizo sausage, sliced into rounds
• 200g smoked pork belly, sliced
• 250g cherry tomatoes
• 1 large brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 10ml Spanish smoked paprika
• 400g risotto (Arborio) rice
• 180ml dry red wine
• 1 litre fish or chicken stock
• Olive oil
• Coarse ground sea salt and black pepper
• Flatleaf parsley, to serve
• 300g queen or king prawns, shell-on and deveined
• 15ml Spanish smoked paprika
• 45ml melted butter
• 2 garlic cloves, finely chopped
• 2 red chillies, finely sliced
• 1 large lemon, zested and juiced