Hot Chocolate Cake Roll

Ingredients:

2 pinches coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil, divided

1 medium zucchini, sliced into half moons

1/4 cup fresh basil slivers, for garnish

2 links chicken sausages, sliced

1/2 white onion, finely chopped

1 tablespoons smoked paprika

12 extra-large shrimp, peeled 

2 1/2 cups chicken stock

3 cloves garlic, minced

1/2 lemon, for the juice

1 cup cherry tomatoes

1 cup arborio rice

Instrutions:

In a small food processor, blitz the tomatoes until smooth. Set aside.

Heat 1 tablespoon oil in a paella pan, or a large straight-sided pan. Add the chicken sausages and cook until browned on both sides, 4 minutes. Remove from pan and set aside.

Add the remaining oil to the pan. Add the onions and sauté 3 minutes, or until they start to soften. Add the garlic and smoked paprika, bloom 30 seconds.

Add the rice and toss to coat with the onions. Toast 1 minute. Add the chicken stock and pureed tomatoes. Stir to combine. Arrange the zucchini slices on top of the rice, season with salt and pepper, cover the lid and simmer on medium for 20 minutes.

Remove the lid and add the chicken sausages and shrimp to the pan. Sprinkle with a little salt and pepper, cover and simmer 3 more minutes, until shrimp is opaque.

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