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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 ...

Stuffed Zucchini with Meat and Egg


Seasonal vegetables — zucchini and tomatoes — let's make the most of them with this hearty dish!





Ingredients

for 4 zucchini halves
  • 2 medium zucchini.
  • 250g ground meat (mix of pork and chicken).
  • 3 hard-boiled eggs.
  • 1/2 red bell pepper.
  • 1 small onion.
  • 2 garlic cloves.
  • 50ml dry white wine.
  • 2 tablespoons tomato sofrito (recipe to make it at home).
  • 1 and 1/2 tablespoons flour.
  • 1 teaspoon butter.
  • 100ml milk.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

to serve alongside:

  • 4 large ripe tomatoes.
  • salt.
  • extra virgin olive oil.
  • oregano.

Preparation

Wash and peel the tomatoes. Cut them into cubes...
drizzle with oil and sprinkle with salt and oregano.
Cook them in the microwave in a covered bowl at maximum power for 10 minutes. Set aside to serve with the zucchini.
Preheat the oven to 180°C.
Wash, dry, and cut the zucchini lengthwise. With the tip of a knife, make shallow cuts without piercing through the skin on the bottom...
Place them in a baking pan with a pinch of salt and oil. Bake for 15 minutes...
Using a spoon and being careful not to break the skin, scoop out the flesh and set it aside...
Season the meat with salt and pepper...
fry it in two tablespoons of oil. When it's cooked through, remove and set aside.
In the same oil, sauté the onion and garlic, both chopped into small pieces, then add the diced bell pepper.
Without removing the pan from the heat, stir in the reserved meat and the zucchini flesh, and continue cooking. Pour in the wine, let it evaporate, then add the flour and butter. Stir well so the flour cooks through.
Next, mix in the grated eggs...
the tomato sofrito, and the milk, stirring constantly with a spatula until it thickens...
fill the zucchini boats with this mixture...
place them in a baking dish and sprinkle with cheese...
Before serving, broil in the oven until golden, then serve over a bed of the cooked tomatoes...

Enjoy!
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