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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 ...

Little Pots of Mandarin Cream


The best way to finish a good meal is with dessert, wouldn't you say?




Ingredients

for 6 people

for the shortcrust pastry:

  • 200g wheat flour.
  • 30g almond flour (ground raw almonds).
  • 90g icing sugar.
  • 1 whole egg.
  • 100g butter, at room temperature.
  • a pinch of salt.

for the mandarin cream:

  • 150g mandarin juice.
  • grated zest of one mandarin.
  • 70g butter.
  • 150g sugar.
  • 3 whole eggs.

for the candied peel:

  • mandarin peel, cut into thin strips.
  • 100g water.
  • 40g sugar.

you'll also need:

  • round molds about 8cm in diameter.
  • one or two mandarins to garnish the cream.

Preparation

Start by candying the peel. Put the strips of peel in a saucepan with the water and sugar, set it over the heat, and let it simmer gently until the water reduces and the peel turns glossy.
Preheat your oven to 180°C.
To make the shortcrust pastry, combine the butter with the sifted flour, almond flour, and icing sugar in a bowl. You'll get a crumbly, granulated mixture. Add the lightly beaten egg and bring it together into a ball. Let it rest in the fridge for about 45 minutes.
Once the dough is cold and firm, place it between two sheets of parchment paper and roll it out with a rolling pin. Cut out circles slightly larger than your molds and line them...
Prick the pastry with a fork, place a weight on top so it doesn't puff up while baking, and pop it in the oven for about 15 minutes...
Let them cool completely. You can make these ahead of time if you like.
To make the mandarin cream, melt the butter in a saucepan, being careful not to let it boil. Add the mandarin juice and grated zest, the sugar, and the beaten eggs.
Cook the mixture in a double boiler (bain-marie), stirring constantly until the cream thickens. Let it cool in the fridge.
On serving day, fill the tartlet shells with the cream, top with mandarin segments, and arrange the candied peel on the plate with a spoonful of its syrup...


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