Hot Chocolate Cake Roll

Fixings: 

2 squeezes coarse salt and newly ground pepper 

3 tablespoons additional virgin olive oil, separated 

1 medium zucchini, cut into half moons 

1/4 container new basil bits, for trimming 

2 joins chicken hotdogs, cut 

1/2 white onion, finely hacked 

1 tablespoons smoked paprika 

12 additional huge shrimp, peeled 

2 1/2 containers chicken stock 

3 cloves garlic, minced 

1/2 lemon, for the juice 

1 container cherry tomatoes 

1 container arborio rice 

Instrutions: 

In a little nourishment processor, rush the tomatoes until smooth. Put aside. 

Heat 1 tablespoon oil in a paella dish, or an extensive straight-sided skillet. Include the chicken hotdogs and cook until sautéed on both sides, 4 minutes. Expel from skillet and put aside. 

Add the remaining oil to the dish. Include the onions and sauté 3 minutes, or until they begin to mellow. Include the garlic and smoked paprika, sprout 30 seconds. 

Add the rice and hurl to coat with the onions. Toast 1 minute. Include the chicken stock and pureed tomatoes. Mix to consolidate. Mastermind the zucchini cuts on top of the rice, season with salt and pepper, cover the top and stew on medium for 20 minutes. 

Uproot the cover and include the chicken frankfurters and shrimp to the container. Sprinkle with somewhat salt and pepper, cover and stew 3 more minutes, until shrimp is murk