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.

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

Menudillo Rice

Ingredients:

• 1/2 kilo of lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 4 tbsps cooking oil
• 4 cloves garlic, finely crushed
• 1 large (50 grams) red onion, finely minced
• 1 large (50 grams) red ripe tomato, finely minced
• 1 small (100 grams) carrot, minced
• 1 medium (130 grams) potato, minced
• 1 tbsp fish sauce
• 1 pc (40 grams) red bell pepper, finely minced
• 1-3/4 water
• 1 pouch (115 grams) tomato sauce
• 2 tbsps cheddar cheese, finely minced
• 2 tbsps green peas
  
• steamed rice to serve

Procedure:

1. In a bowl, combine the first-three ingredients. Mix well. Set aside.
2. In a wok, put oil. Put over medium-high fire. Saute garlic until golden brown. Follow with onion and tomato. Saute and mash until soft.
3. Add the carrot and potato. Saute fo 3 minutes. Put marinated pork and red bell pepper. Saute until pork changes color and separates.
4. Put water, tomato sauce and cheese. Mix. Cover. Bring to boil. Then, decrease to medium-low, gently simmer for 8 minutes. Add the green peas, cook for another 2 minutes.
5. Serve over hot steamed rice or you can mix it with freshly cooked rice.
   

Baked Chicken and Mushroom Curry Rice

Ingredients:

• 1 can condensed cream of mushroom soup
• 1/4 cup coconut milk
• 1/3 cup water
• 3 tbsps butter
• 2 tbsps oil
• 3 cloves garlic, chopped
• 1/2 an onion, chopped
• 1 boneless chicken breast, cubed
• 6 pcs fresh buton mushrooms, sliced
• 2 tsps curry powder
• 1 large tomato, chunks
• 3 cups day-old rice
• salt and pepper to taste
• mozzarella cheese, grated

Procedure:

1. In a bowl, mix condensed soup, coconut milk and water. Use a whisk to make the mixture smooth. Set aside.
2. Saute garlic and onion in butter and oil. When onion is translucent and garlic is aromatic. Add the cubed chicken. Cook thoroughly. Put in the mushrooms, curry powder and tomato. Mix well.
3. Add rice, making sure each grain is coated with curry. Pour in the liquid mixture. Mix.
4. Heat through. Thew rice should have a creamy consistency like risotto. Season with salt and pepper to taste.
5. Preheat oven at 350 degrees Fahrenheit.
6. Transfer rice mixture into an oven proof dish. Top with cheese.
7. Bake for 10 minutes or until cheese melts.
8. Serve immediately.