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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 ...

Chanterelle, Onion, and Eggplant Burger

Today's dish is a double burger with all the right companions! Doesn't it just make your mouth water?


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Cost: €1.90 per person
Prep time: 40 minutes



Ingredients

for 4 people
  • 700g ground meat (pork or beef).
  • 1 whole egg.
  • salt and pepper.
  • olive oil.
  • 300g chanterelle mushrooms.
  • 4 cloves of garlic.
  • 1kg potatoes.
  • 1 eggplant.
  • 1 sweet onion.



Preparation

Put the meat in a bowl, season with salt and pepper, and mix in the egg. Cover the bowl and keep it in the fridge until the next day.
Slice the eggplant into rounds, salt them, and let them rest covered so they release their water. Rinse and squeeze them dry.
Heat your griddle with a few drops of oil and cook the onion and eggplant slices...
rinse and sauté the chanterelles with a drizzle of oil and the peeled whole garlic cloves.
Peel the potatoes, cut them into sticks, and fry them in plenty of hot oil. Season with salt.
Shape the burgers — not too thick, since we're using two per plate. Cook them on the griddle and serve them fresh off the heat.
Place one burger on the bottom of the plate, top it with 2 or 3 slices of eggplant, then the second burger, the onion, and the chanterelles. Finish with one of the garlic cloves from cooking the mushrooms, and arrange the fried potatoes on the side of the plate...
Enjoy!
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