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! :)

Romesco Sauce

 Romesco Sauce

Ingredients:
4 pieces capsicums (seeds removed)
1 medium onion
2 tomatoes
1/2 cup blanched almonds
1/4 cup fresh parsley (chopped)
1/4 cup fresh onion leaves (chopped)
2 tbsp thyme leaves
1 tsp garlic
2 tbsp sherry vinegar
1/4 cup olive oil
1 tbsp paprika
1/4 tsp cayenne
Salt and Pepper

Directions:

1. Pre-heat the oven to 375°F or 190°C.  Place the vegetables (capsicums, onions, tomatoes and garlic in a baking sheet
and lightly coat with some olive oil.  You can leave the veggies whole, but I chose to slice them up.

2. Roast in the oven for about 10-15 minutes.

3. Remove the charred skin and place in a mixing bowl.  Add the rest of the ingredients.

4. Blend until well-combined.

5. Serve with your favourite fried food (above: fish croquetas).  Plate and Enjoy! :)

Bread Crumbs: Ham and Cheese Empanadas

Ham and Cheese Empanadas

Ingredients:

Filo pastry
8 pcs Ham of your choice (chopped)
1/4 cup red and white cheddar cheese
1/4 cup mozzarella cheese
1 tbsp fresh parsley (chopped)
1/4 cup cream
Salt and Pepper
1 egg for the egg wash (beaten)


Directions:

1. Pre-heat the oven to 180°C.  Combine the ham, cheese and parsley.

2. Pour in the cream.

3. Cut your pasty into your preferred size.  Place the filling in the centre.

4. Seal the sides with a little egg yolk.

5. Crimp the sides or Press down with a fork.  Place on top of a baking tray lined with baking paper.
Brush with the egg wash.  Bake for about 20-25 minutes until golden brown and flaky.

6. Serve with a Spinach dip.  Plate and Enjoy! :)