This recipe need a Spirallizer
- 2 Skinless Chicken breasts, skin removed and cut into double bite size
- 3 or 4 Limes, juice all & zest of 1 or 2
- 4 to 6 cloves Garlic, minced
- 1 Tblspn Olive Oil
- 2 tspn Cumin
- 4 Zucchini
- 1/4 cup Corriander, snipped
- Cover the chicken lime juice – marinate for 10 minutes
- Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
- When the chicken has browned on the bottom sprinkle it with Cumin – allow it to cook to about halfway thru
- While chicken cooking – spirallize the Zucchini (don’t do too early)
- Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
- Once chicken is cooked add lime juice and stir all up.
- Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
- Stir the Zucchini till it starts to brown a little – add more spices as desired.
- Put chicken back in the pan to mix it up and add Corriander
- 250 g Spaghetti (or whatever pasta you want)
- 1 tsn butter
- 1 shallot, finely chopped – alternative onion or leek (white only)
- 2 cloves garlic, finely chopped
- 5-6 rashers streaky bacon, diced small
- 2 eggs
- 150 ml single cream
- 40 g Parmesan, finely grated
- Cook the pasta following the packet instructions.
- Heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden.
- Beat together the eggs, cream, most of the Parmesan and plenty of ground black pepper.
- Drain the spaghetti and return to the pot – off the heat.
- Add the shallot, garlic and bacon – stir quickly
- Add the egg, cream and cheese mixture and toss together until the pasta is evenly coated.
Divide between two bowls then scatter Parmesan over, with a grinding of black pepper to serve
- 2 x tbspn Olive oil
- 1 x raw chorizo (100 -150g), chopped into 10-15mm chunks
- 100-150g bacon or pancetta pieces, skin removed and chopped in chunks
- 200-250g chicken thighs, chopped into chunks
- 2 x peppers (any colour or combo of colours), seeds removed & chopped into chunks
- 3-4 x cloves of garlic, rough chopped
- 1 x good sized onion, rough chopped
- Stalk only from a small bunch of flat leaf parsley, rough small chopped
- 1-2 small red chillies, rough chopped – Optional
- Sea salt & fresh ground pepper
- 1/2 tspn saffron – more if you want (don’t be shy!)
- 2 tspn good quality sweet paprika
- 200 g calasparra rice – or alborio rice
- 1 x 400 tin tomatoes, chopped in chunks
- 600 ml of good quality chickens stock
- 20 or so Prawn tales, shells removed if preferred
- 20 or so clams or mussels or both – Optional
- 1 x cup of broad beans, skinned (thawed frozen is OK) or any other quick cook green veges (eg peas, chopped beans or asparagus)
- Small bunch of flat leaf parsley leaves only, rough chopped
- 2 small lemons
- Heat the olive oil in the paella pan and fry the chorizo and bacon or pancetta for approx 10 minutes until they starts to render
- Add chicken and gently fry approx 5 minutes
- Add peppers, garlic, onions and parsley stalks, plenty of salt and pepper, saffron & paprika – gently fry (stirring regularly) for approx 10 minutes until the veges soften – lid down on BBQ if you can
- Add the rice and stir well for a few minutes to insure all the rice is coated in the frying juices
- Add the tomatoes and chicken stock and season to taste with salt and pepper
- Bring to boil then reduce to heat to simmer for 15 minutes – stir occasionally in the first 10 minutes only. Lid down on BBQ
- Evenly spread the Prawn tales & broad beans (or other green vege) over the top & gently push under the surface
- Cover with tinfoil & lid on BBQ and simmer a further 5 to 15 minutes at low heat – ie enough to cook the seafood on the top. Also it can sit and “soak” like this on low heat for a while
- Sprinkle parsley leaves over the tops and squeeze the juice of 1 lemon over
- Serve with lemon wedges
- Cook outside – otherwise it is just “a rice dish”
Adapted from Jamie Oliver’s Favorite Paella – Perfected in Espana 2012