Seafood Paella

Ingredients:

• a tbsp of olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 375 grams long grain white rice
• 1 liter chicken stock
• a pinch of saffron threads
• 250 grams squid, cleaned and cut into rings
• 185 grams smoked ham, sliced
• 250 grams chorizo de bilbao, sliced
• 440 grams can peeled tomatoes, undrained and mashed
• 315 grams white fish fillet, cubed
• 250 grams medium sized prawns, shelled and deveined
• 500 grams mussels, scrubbed and beards removed
• 125 grams green peas

Procedure:

1. In a large deep frying pan, heat oil over a medium heat. Add onions and garlic. Stir-fry for 3 minutes or until onions are soft.
2. Add rice. Cook with continuous stirring for 4-5 minutes or until rice is translucent.
3. Put the stock, saffron, squid, ham, sausage and tomatoes into the pan and bring to boil. Reduce heat and simmer, stirring occasionally, for 25 minutes or until rice is tender and liquid is absorbed.
4. Place the fish fillet, prawns, mussels and peas on top of the rice mixture, add a little extra hot stock or water if needed. Reduce heat to low, cover and cook for 10 minutes or until seafood and peas are cooked. Discard any mussels that did not open after 5 minutes.
5. Serve immediately.

Norr's Chicken Sotanghon Soup

Ingredients:

• 2 tbsps vegetable oil
• 4 cloves garlic, finely minced
• 1 medium red onion, coarsely chopped
• 1 pc chicken breast, flaked
• a tbsp of achuete oil*
• 3-1/2 to 4 cups hot water
• 2 pcs chicken cubes
• 50 grams mung bean noodles (sotanghon), soaked in water for 15 minutes

for garnishing:

• chopped spring onions
• toasted garlic

Procedure:

1. Saute garlic and onion in oil. Add chicken breast. Mix.
2. Add achuete oil. Pour in hot water and chicken cubes. Bring to boil.
3. Put the mung bean noodles. Stir. Bring to a brisk boil.
4. Serve in individual bowls. Garnish with spring onion and toasted garlic.

*To make achuete oil: Heat lightly 2 tbsps of oil in a pan. remove from heat. Add immediately a tablespoon of achuete seeds with lye water. Steep for 15 minutes. Remove seeds. Use the oil.

Penne alla Puttanesca

Here's how:
In a skillet, heat 2 tbsps olive oil then saute a tbsp of chopped garlic and 2 tbsps chopped onions. Add 6 fillets anchovies, a tbsp chopped capers, 1/2 cup sliced black olives and saute for a minute. Add 1/4 cup chopped green bell pepper, 2 tsps chopped finger chilis, 1/4 cup chopped fresh basil leaves and a cup of canned tomatoes. Season with 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper powder. Simmer for a minute, then, add cooked penne pasta. Toss to blend. Serve topped with Parmesan cheese.

Spicy Tuna Marinara

Ingredients:

• 400 grams spagheti noodles
• 1/4 cup olive oil
• 5 cloves garlic, crushed
• 2 cans (400 grams each) stewed tomatoes
• 1 can (150 grams) spicy tuna flakes, drained
• 1/4 cup bottled capers
• salt to taste
• 2 tbsps fresh basil
• grated Parmesan cheese

Procedure:

1. Cook spaghetti noodles according to package directions.
2. Heat olive oil in a saucepan, add the garlic and brown over medium heat. Add the stewed tomatoes and simmer uncovered for 5 minutes.
3. Put the tuna flakes, stir. Simmer on low fire for another 10 minutes or until sauce has thickened. Mash chunks of tomatoes, if there is any.
4. Add the capers and season with salt. Turn off the heat and stir in the basil leaves.
5. Serve over the spaghetti noodles with generous sprinkle of Parmesan cheese.

Barbecued Chicken Gado

Ingredients:

• 500 grams chicken thighs
• a cup of satay marinade
• 1-1/2 cup short-grained rice
• 200 grams green beans, halved
• 60 grams roasted unsalted peanuts

Satay marinade:

• 125 grsm peanut butter
• 1/2 tsp chili powder
• 1/2 tsp ground ginger
• 2 tbsps lemon juice
• a tbsp of brown sugar
• 1/2 cup coconut milk

Procedure:

1. In a small sauce pan, place all marinade ingredients, heat and stir to combine. Place chicken in a non-metal dish and add enough marinade to coat well, reserving the remainder. Cover and stand for 30 minutes or longer inside the refrigerator.
2. Cook rice in boiling, salted water for about 15 minutes or until tender. Drain well. Boil beans until tender but still crisp, drain. Mix rice, beans and half of the peanuts together. Keep hot.
3. Place a sheet of silicon baking paper on top of hot barbeque grill bars and place the chicken thighs on top of paper. Cook for 2 minutes on each side on high heat, brushing with the marinade during grilling and when cooked.
4. Pile rice mixture on heated plates. Arrange 2-3 chicken thighs on top. Sprinkle some more with peanuts. Serve at once