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Rice with Chicken and Prawns

When you're after a proper one-pot meal, nothing beats a good rice dish. Today we're making surf and turf rice! Ingredients for 4 people 500g bomba rice. 1.8 litres chicken stock. 12 prawns. 2 chicken thighs and 2 wings. 1 large onion. 2 garlic cloves. 1 green pepper (Italian style). 1/2 red pepper. 1/2 courgette. salt. extra virgin olive oil. Preparation Chop the thighs and wings into small pieces and brown them in a paella pan with 2 tablespoons of oil. Season with salt and set aside. Using the same oil, sauté the garlic and onion, finely chopped. Add the peppers and courgette cut into long strips, almost like little batons. Stir the reserved chicken back into the sofrito along with the rice. Let everything cook together for a couple of minutes, then pour in the hot stock—it should be just about to boil. Cook according to the rice packet instructions and check the seasoning. When you're ready to take it off the heat, toss in the peeled ...

Baked Hake with Vegetables


A complete one-dish meal.


Ingredients

for 4 people
  • 8 hake steaks.
  • 2 tablespoons flour.
  • 2 sweet onions.
  • 1 eggplant.
  • 1 zucchini.
  • 3 or 4 artichokes.
  • 3 potatoes.
  • 1 red bell pepper.
  • salt.
  • extra virgin olive oil.

for marinating the vegetables

  • oregano.
  • garlic and parsley powder.
  • herbes de Provence.
  • freshly ground black pepper.
  • salt.
  • 100cc extra virgin olive oil.

for making the aioli

  • 2 egg yolks at room temperature.
  • 1 garlic clove.
  • 250cc olive oil at room temperature.
  • salt.

Preparation


Let's start by making the aioli. In the mortar, crush the garlic (peeled and with the green sprout removed) with a pinch of salt. Add the egg yolks and, stirring constantly in the same direction, drizzle in the oil in a very thin stream...
Pop it in the fridge until needed.
Now prepare the oil to marinate the vegetables. In a bowl, combine the oil, salt, pepper, and a pinch of each of the dried herbs (garlic and parsley, herbes de Provence, and oregano). Whisk it all together and set aside...
Slice the eggplant into rounds, sprinkle with salt, and let it sit covered for a few minutes to draw out the bitter juices.
After a few minutes, rinse and squeeze it dry. Fry the slices in hot oil, but don't cook them too long — just until tender.
Peel and trim the artichokes, then place them in a covered bowl with 2 tablespoons of water, a bit of salt, and a few drops of oil. Microwave on high for 2 minutes.
Rinse the potatoes and put them in a pot with cold salted water. Boil for 30 minutes. Once cooked, peel and slice them thickly.
Slice the zucchini and onion into rounds, and cut the bell pepper into strips.
Arrange all the vegetables in a baking dish and brush them generously with the herb oil we prepared. Let them marinate for 15 minutes.
Preheat the oven to 190°C.
Slide the dish into the oven and bake for 35 to 40 minutes...
Meanwhile, season and flour the hake steaks (you can also skip the flour and cook them on a griddle if you prefer). Fry them in hot oil until golden.
Serve the fish alongside the roasted vegetables with a good dollop of aioli on the side...


Enjoy!

Notes

For those who are gluten-free, use gluten-free flour.
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