Saffron Risotto with Cajun Chicken and Shrimps with Tomato-Mango Salsa

RISOTTO:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is almost done add 1 cup of chopped Leeks (white part only).
9. Add ¼ cup each of Red Bell Pepper (diced) and Green Bell Pepper (diced).

CAJUN CHICKEN and CAJUN SHRIMPS:
1. Butterfly 4 pieces of skinless chicken breast and place in a re-sealable bag and marinate in fresh milk (preferably 12 hours).
2. In a bowl mix the following spices 1 tsp each of Sweet Paprika powder, White Pepper, and Garlic powder. ½ tsp each of salt and Cayenne Pepper.
3. Drain the chicken breasts and dry with paper towels. In another re-sealable bag place the spice mixture and the chicken breasts and toss the breasts to evenly coat the chicken breasts.
4. Pan fry the each breasts in ½ tsp olive oil and set aside. Cover with foil and set aside.
5. Remove the head and shell of 250g of large white shrimps (keep tail and last segment).
6. In a bowl mix the following spices 1 tsp each of Mirin and olive oil, ½ tsp each of Sweet Paprika powder and Garlic powder, ¼ tsp each of salt, Black Pepper and Cayenne Pepper and a dash of Tabasco.
7. Toss the shrimps in the mixture to coat thoroughly. Marinate for 30 minutes.
8. Pan fry in high heat in a pan or skillet until it turns pink and cover with foil and set aside.

SALAD with TOMATO-MANGO SALSA:
1. Mix in a bowl 2 large diced Roma tomatoes (remove pulp and seeds), 1 small red onion, and 1 cup diced ripe mango (make sure the mango is still firm and not too soft).
2. Add some finely chopped Flat Leaf Parsley.
3. Drizzle with dressing made from juice of 1 lemon, 4 tsp red wine vinegar seasoned with sugar, salt and pepper. Toss salsa gently so as not to crush the tomatoes and mangoes.

To serve, place some mixed greens on a plate and top with the Tomato-Mango Salsa. Add a ladle of the Risotto and slice the chicken into strips before placing on the plate. Place the shrimps on the side and top it with pureed mangoes with chopped Cilantro.