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Saffron Corn and Chorizo Risotto with Argentinian Red Shrimp

Hello friends, can you believe it's the end of 2018? Where did it go. For me it's been a very busy, exciting, emotional and dynamic year. Lots of firsts. I became a grandmother, Carlos become our town's Mayor, youngest in the town's history and one of the first Portuguese mayors in the United Kingdom's history! I went to Portugal, the U.S.A and to France. The blog's popularity has soared and I am finally drafting my book. Phew...that is a lot.

With our busy schedules, I decided to stay in this year. Just us and a few of our closest friends. A little dinner, music and two surprise Champagne cocktails at midnight. They aren't new, but you are gonna love them.

This risotto is creamy and delicious, with little spoonfuls of corn and chorizo in every bite. The Argentinian red shrimp is large and succulent. Marinated before pan frying and then flambéed with a shot of fine brandy! Topped off with a soft poached egg.

Breaking the yolk at the table and stirring it into the rice....OMG!! This dish just might be better than sex...ok so we won't go that far, but it's pretty damn close.

I wish you all a very happy, healthy and prosperous New Year.


Saffron Corn and Chorizo Risotto with Argentinian Red Shrimp

Serves 4

Tip: Make the eggs first and the shrimp after risotto is cooked, but before adding butter and cheese to finish. Read recipe all the way through before you begin to ensure success.