Ingredients (four portions):
- 500 grams of thick pasta
- 200 grams of prawns
- 250 grams of monkfish
- 250 grams of cuttlefish or squid
- 4 large crayfish
- 1 large cup of crushed tomatoes
- 2 garlic cloves
- 1 red pepper
- Saffron, olive oil and salt
- Separate the prawn’s shells but don’t throw them out. Clean the cuttlefish or squid and monkfish under the running cold water tap. Preheat the oven
- Cook the prawn shells and the leftovers from the monkfish for 20 minutes in a large pan filled with water and some salt, this will be the base of the broth. Once this is done strain the shells through fine woven cloth
- In a paella or wide sauce pan heat oil, once it’s reached a high temperature add the whole crayfish, the prawns, the monkfish and sliced squid or cuttlefish
- Saute the ingredients for a few minutes, take off the heat and place on a plate
- In the same oil fry the garlic, adding the saffron, red pepper, the crushed tomato and salt. This must be lightly fried for 8 to 10 minutes
- Add the broth, the pasta and cook at maximum heat for 10 minutes. Add the fish and shellfish.
- Put the paella or sauce pan in the oven and keep there until the fideua has browned
- Serve very hot and enjoy!
Paella Valenciana | Valencian Paella
Ingredients (for four portions):
- 500 grams of Spanish rice
- 800 grams of chopped chicken
- 600 grams of chopped rabbit
- 250 grams of wide green beans
- 200 grams of large white lima beans
- 100 grams of crushed or grated tomato
- 150 cc of olive oil
- Fresh saffron strands, if not available you can use another food dye. It won’t be the same though!
- 1 tbs of paprika
- 1 litre of water
- First level the paella (pan) so the rice will be evenly distributed. Pour some olive oil and put the paella down, the oil must pool in the center. Once it’s leveled, light the fire and wait till it’s very hot
- Spread the oil throughout the paella with a spreader. Add the chicken and rabbit with salt to taste. The bigger pieces go in the center and the smaller pieces closer to the edge, in this way we avoid burning any of them. Turn the pieces over until they are browned all over. This must be a slow process, without rushing. The secret of a good paella is that the meat is properly fried!
- Once the meat is well browned, remove it from the center towards the edges (where the heat is less intense). Add the wide green beans to the center of the paella. The green beans must be properly fried too, they take less time than the meat, and we must turn it over constantly as not to burn them.
- When the green beans are done we add the crushed tomato (natural, not canned). As before, we push the friend beans towards the exterior and place the tomatoes in the center. Saute until the tomato has released all its liquid.
- Once all these ingredients are ready stir the contents to spread them well in the paella. Add the paprika and stir quickly so it doesn’t burn.
- In paella the amount of water should double the amount of rice, so if we use 500 grams of rice we should use 1 liter of water, in any case the water should cover all the ingredients
- Add the saffron strands or food dye and the lima beans. Check salt and add more if necessary, no more salt should be added after the rice.
- Once the broth reaches boiling point, let it boil for 5 minutes at high heat and then simmer at low heat for 40 minutes
- After the 40 minutes we turn the heat up again and add the rice evenly in the paella. Instead of measuring, the expert make a cross like shape that about 1 finger higher than the paella. Cook for 5 minutes at high heat, then 5 at medium heat and then for 8-10 minutes at minimum heat. In total the rice cooks in 18 to 20 minutes, it should never be more than this even if there’s still some broth, as the rice will overcook.
It’s traditional to let the paella stand for a few minutes, but it also serves a purpose. If the rice is still hard it will get more cooked, and if there’s too much broth, it will soak in the rice
- 2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
- 1 whole Onion, Peeled And Halved
- 2 cloves Garlic, Peeled
- 1 whole Small Green Bell Pepper, Seeded And Quartered
- 1 can (156ml Can) Tomato Paste
- 1 can (about 400ml Can) Coconut Milk
- 1-½ teaspoon Salt
- 1 Tablespoon Curry Powder
- 1 Tablespoon Garam Masala (Indian Spice Mix)
- 2 whole Dry Red Chili Peppers (optional For Extra Heat))
- 2 Tablespoons Water
- 1-½ Tablespoon Cornstarch
1. Place chicken cubes inside the slow cooker.
2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.
3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!
Bread Pudding Ingredients:
4 cups heavy whipping cream
4 cups half and half
2 pounds of sugar
4 cups of milk
1 teaspoon of pure vanilla
2 loafs of Sams Club style French bread
2 loaf Texas toast bread
Cognac Sauce Ingredients:
1 pound of butter
8 cups of water
2 pounds of sugar
1/2 cup of cognac
Bread Pudding Instructions:
Combine heavy whipping cream, half and half, vanilla, milk, eggs and sugar. Mix until smooth and creamy. Put 6 cups in one bowl and the remaining mixture in another bowl.
Spray a 2” Hotel Pan heavily with Pam. Cover the bottom of the pan with whole slices of Texas Toast Bread. Break the French Bread loaf into pieces and lay pieces on top of the Texas Toast. Pour all the creamy mixture (except for 6 cups set aside) on top of the bread. Lightly press them with your hand to make sure the French bread is soaked in the mixture. Top with a layer of Texas Toast slices over the French Bread pieces. Gradually pour the remaining 6 cups of mixture on top of the Texas Toast. Make sure the bread is well soaked. Press with your hand to completely soak bread with mixture. Spray heavily the top of the bread with Pam. Cover the bread with plastic wrap than cover with foil.
Place the hotel pan on a sheet pan. Put water on the sheet pan. Bake for 1 hour at 375. Remove the film and foil. Cook for about 45 minutes or until top of bread is evenly brown. Remove from the oven. Spray the top of the bread with Pam again. Scrape the sides of the pan to loosen the bread pudding from the pan. Spray a second 2” hotel pan with Pam. Place the empty pan on top of the bread pudding – turn over so cooked bread pudding is now upside down in the second hotel pan. Scrape any remaining bread pudding from 1st pan and put on top of 2nd pan. Cook for another 35 minutes or until brown. Spray a 3rd hotel pan lightly with Pam. Put 3rd hotel pan on top of bread pudding and turn over. Cook for another 25 minutes. Remove from oven. Allow it to set in refrig for 2 hours. Cut and serve warm with hot cognac sauce.
Add butter, sugar, and 7 cups of water in saucepan (leave 1 cup for later use) and bring to boil until it is reduced to half its size. Add cognac and remaining 1 cup of water. Mix it with a whip and bring back to boil. Take off heat and gradually cool it down by whipping it.
The shredded chicken perfectly compliments the smoothness of the avocado in this wonderfully filling soup.
2 chicken breasts
3 teaspoons olive oil, divided
salt & freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 – 14.5oz cans chicken broth
1/8 teaspoon cumin
1 teaspoon coarse kosher salt
2 avocados, diced
1/2 cup cilantro, finely chopped
- Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
- In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
- Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
- Add diced tomato; Sauté 1 minute, until soft.
- Add chicken broth, cumin, and salt to pot.
- Stir well and bring to a boil.
- Cover pot and simmer on low for 15 to 20 minutes.
Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.