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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 ...

Sant Joan Coca with Cherries and Catalan Cream






Ingredients

for one 38x30cm coca.
  • 80g whole milk.
  • 60g butter.
  • 100g eggs (without shell).
  • 100g sugar.
  • 40g sweet anise liqueur.
  • 20g fresh yeast or 7.5g dry baker's yeast.
  • 400g bread flour.
  • 1/2 tsp. salt.
  • Zest of 1/2 lemon and 1/2 orange, finely grated.

for the pastry cream:

  • 250ml whole milk.
  • 80g sugar.
  • 3 egg yolks.
  • 25g cornstarch.

you'll also need:

  • Fresh cherries.

Preparation

In your stand mixer bowl, dissolve the yeast in the lukewarm milk, then add all the other ingredients. Mix everything together until it's well combined.
Now, this dough is going to look sticky—maybe like it needs more flour. Don't add any! That stickiness is what keeps the brioche tender and delicious.
Turn the dough out into a bowl you've rubbed with a bit of olive oil...
Cover the bowl tightly with plastic wrap and tuck it into the fridge overnight.
The next day, make your pastry cream: Heat the milk with the sugar in a saucepan.
In a separate bowl, whisk the egg yolks and cornstarch until smooth—no lumps. When the milk is just about to boil, ladle out a bit and whisk it into the yolk mixture to temper it.
Pour this back into the rest of the milk and whisk vigorously with a hand mixer. The cream will thicken fast, so keep stirring. Don't let it boil—just as it thickens, pull it off the heat and keep whisking for another two minutes. This keeps the cream silky smooth...
Take the dough out of the fridge and let it come to room temperature for about an hour. Find a warm spot if you can.
Rub your work surface with a little olive oil and roll the dough out with a rolling pin into a long, rectangular shape.
Preheat your oven to 180°C.
Spoon the pastry cream into a piping bag and pipe crisscross lines across the dough.
Tuck the cherries (pitted, of course) into the gaps between the cream...
Slide it into the oven and bake for about 12 minutes, or until it turns a lovely golden brown...

Happy Sant Joan!
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