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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 ...

Mussels in White Wine


This is one of those dishes that's so simple, you'll wonder why you don't make it more often.



Ingredients

for 6 people
  • 2kg rock mussels.
  • 100cc white wine.
  • 100cc dry sherry.
  • 1 clove of garlic.
  • 8 shallots (or 2 spring onions).
  • parsley.
  • salt.
  • extra virgin olive oil.
  • 2 teaspoons flour.
  • 300cc fish stock.


Preparation

Wash the mussels well and steam them open. Save the cooking liquid and strain it through a fine cloth or cheesecloth to catch any grit or sand. Pull off and discard one shell from each mussel, leaving the meat in the other half. Set these aside.
Chop the shallots and garlic into small pieces and sauté them in a drizzle of olive oil. Once the shallots turn translucent, stir in the flour and let it cook for about a minute. Pour in both wines and let them bubble away until the alcohol evaporates.
Add the mussels to the pan along with the reserved cooking liquid and the fish stock. Don't dump all the stock in at once — you can always add more if the sauce looks too thick.
Let everything simmer together for two minutes, stirring gently so the flavors meld.
Serve piping hot straight to the table.


Enjoy!



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