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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 ...

Red Gurnard Fillets with Leeks and Peas en Papillote


ingredients

for 4 people
  • 8 red gurnard fillets, skinned and deboned.
  • 2 leeks.
  • salt.
  • extra virgin olive oil.
  • freshly ground black pepper.
  • 400g fresh or frozen peas.
  • 80g smoked salmon.

preparation

Cook the peas in boiling salted water until tender.
Once they're done, drain them well and run cold water over them to stop the cooking.
Toss the peas with a good glug of olive oil and the smoked salmon, cut into small pieces. Set this aside for later.

Cut four large squares of parchment paper — each one needs to be big enough to hold a single serving and fold up nicely.
Rinse the leeks well and slice them into rounds, not too thin. Divide them among the four parchment squares, sprinkle with salt, drizzle with a bit of oil, then fold each packet closed. Place each packet on its own plate.
Pop each plate into the microwave one at a time and cook for 3 minutes. Keep going until all four packets have had their turn.
A few minutes before you're ready to serve, open each packet and add two gurnard fillets. Season with salt and pepper, close them back up, and microwave each one for another two and a half minutes.
Bring them straight to the table while everything's still steaming hot.


Hope you enjoy this one!




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