Extra Rice, Please: Arroz Valenciana

Arroz Valenciana

Ingredients:

2 tbsp olive oil
500 grams chicken (cut into 1-2 inch pieces)
1 Spanish chorizo (sliced)
1 medium onion (chopped)
2 tomatoes (chopped)
1 tsp saffron (optional)
1 cup bell peppers (sliced)
2 cups risotto or glutinous rice
2 cups chicken stock
1 cup coconut milk
3 tbsp tomato paste
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp chili flakes
1/4 cup fresh parsley (chopped)
Salt and Pepper


Directions:

1. Sauté the onions for about a minute and add the chicken.  Cook for about 5 minutes.

2. Add the chorizo and cook for about a minute.

3. Add the tomatoes.

4. Season with salt, pepper and saffron.  Cook for about 3-5 minutes.

5. Add some of the bell peppers.  Cook for about a minute.

6. Add the rice and stir.  Roast for about a minute.

7. Add the chicken stock and coconut milk.  Simmer for about 5 minutes.

8. Add the tomato paste.

9. Season with salt, pepper, paprika, cayenne and chili flakes.  Cook for about 10 minutes.
Stir occasionally to avoid having the rice stick to the bottom of the pan.

10. Taste and adjust the seasoning.  I added more tomato paste.

11. Add the peas and the rest of the bell peppers.  Simmer until the rice is completely cooked.
Plate and Enjoy! :)

Fish Be With You: Fish Croquettas

Fish Croquetas

Ingredients:

Vegetable oil for frying
500 grams fish fillet (Boiled and Flaked)
2 potatoes (Boiled and Mashed)
1 small onion (Minced)
1 tsp garlic (Minced)
1 tbsp fresh parsley (Chopped)
2 tbsp milk
1/2 cup panko bread crumbs
1 egg
Salt and Pepper


Directions:

1. Combine the fish flakes and mashed potatoes. Add the onions, garlic, parsley and milk.  Season with salt and pepper.
Roll into football-shaped pieces.  Dip in the egg and then coat with the breadcrumbs.

2. Fry in the heated oil until golden brown.

3. Serve with Romesco sauce.  Plate and Enjoy! :)

Sugar, Spice and Everything Nice: Chocolate Fudge Cake

Chocolate Fudge Cake

Ingredients:
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups sugar
3 eggs
1 cup butter (softened)
1 cup water
1 tsp vanilla extract

Chocolate frosting - I cheated and just used store-bought Betty Crocker frosting because I ran out of chocolate :p

Directions:

1. Pre-heat the oven at 180/ 350 degrees.  Combine the wet ingredients in one bowl and stir.

2. Combine the dry ingredients and sift to remove all the lumps.

3. Slowly add the dry ingredients to the wet one.  Do this in batches.  You can use your electric mixer, but I prefer to just use a spatula or a whisk.

4. Mix until well-combined but be sure not to over mix to avoid having a tough cake texture.

5. You can use a round 9 inch cake pan, but I decided to just use a big flat baking tray for today.

6. Bake for about 30 - 35 minutes if you're using the round pan.  For the flat baking tray like mine, cook for about 20 - 25 minutes only.  Use the toothpick test and remove from the oven once cooked.

7. Set aside and let cool before cutting or frosting.  I divided my cake into 4 pieces and frosted half of it.

8. Top 'em with the other half.

9. Frost and place in the fridge for at least an hour.

10. Serve with vanilla ice cream on the side.  Plate and Enjoy! :)