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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 ...

Pork Tenderloin with Creamy Sauce and Asparagus


ingredients

for 4 or 5 people
  • two pork tenderloins, cut into thick medallions
  • 200g smoked bacon
  • 120g sweet onion
  • 1/2 zucchini
  • 120ml brandy
  • 300ml evaporated milk or heavy cream
  • salt
  • plenty of black pepper
  • extra virgin olive oil

  • two bunches of fresh green asparagus

preparation

Cook the asparagus in boiling salted water until tender.
- Drain and let them cool down.
Chop the bacon into tiny pieces and brown them in a pan with a splash of oil until crispy.
- Season the meat with salt and pepper, then set it aside. In the same pan with all those lovely bacon drippings, sauté the onion (peeled and finely chopped).
- When the onion starts turning translucent, toss in the zucchini, also diced very small.
- Keep stirring as it cooks, and once the vegetables are tender, return the bacon to the pan.
- Pour in the brandy and let the alcohol cook off completely.
- Now add the evaporated milk and let it simmer gently for a couple of minutes, just until the sauce begins to thicken nicely.
- Meanwhile, heat up a griddle or heavy skillet until it's screaming hot, and sear the pork medallions to get a good crust on both sides.
- Place three or four medallions on each plate, arrange the asparagus alongside.
- Spoon that gorgeous sauce right over the top.
- Serve it straight away while everything's piping hot.

Enjoy your meal!
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