My very first authentic Paella Pan!

This isn’t a recipe but I thought that I’d share it with you anyway as I was – and still am – really excited about it.  Gareth bought me an authentic Paella pan when he went on holiday to Spain last year.  I have wanted one for as long as I can remember and can now cross it off my wish list.  The pan came with a bag of rice and a pouch of stock so I just needed to add my Chorizo, Prawns and Lemon.  It was divine.  Paella has to be my all time favorite dish. 

Spanish Omelette

I have made lots of Frittata’s before but never a Spanish Omelette. I decided to make one using the ingredients that I like and, although it tasted really nice, it didn’t look that great. I now know that I should have reduced the heat after adding the eggs but hey ho – you live and learn.  Hopefully my next one will be better.

Recipe and pictures by Amanzi Fundu

Ingredients:

3 x Tablespoons Oil

½ x Onion

2 x Tablespoons Mixed Herbs

1 x Tablespoon Garlic, diced

½ Red Chilli, diced

4 x Rashers Bacon, sliced

1 x Potato, peeled and cubed

6 x Eggs

Salt and Pepper to taste

Method:

In a pan, heat the oil and add the onion.

Fry until translucent and add the garlic, herbs and chilli.

Cook for about 1 min and then add the potato.

Reduce heat and cook for about 5 mins.

Add the bacon and cook for a further 2 mins.

Beat the eggs and add them to the pan.

Allow to cook through at a gentle heat.

Cut into wedges and serve.

Tips:

Cut the potato into even cubes to ensure that it cooks at the same time.

Reduce heat after you have added the eggs or your eggs will be slightly over done – like mine!

Can be eaten hot or cold.

Spanish Seafood Rice

This recipe calls for lots of garlic, chilli and lemons. My daughter especially loves it and she calls it the ‘hot rice’


Ingredients:
1 x bag mixed seafood
4 x tablespoons oil
2 x teaspoons garlic, chopped
3 teaspoons chilli, chopped
½ cup lemon juice
1 x tablespoon lemon zest
2 x tablespoons parsley, chopped
300ml stock
Salt and pepper to taste


Method:
Fry the onion in the oil until tender.
Add the garlic, chilli and lemon zest and stir well.
Add the rice and stock and allow to cook for 10 mins or until the stock has evaporated.
Add the seafood and cook for about 8 mins.
Just before serving pour the fresh lemon juice over the rice and sprinkle the parsley on top

Spanish Chicken

I love this recipe as it’s very tasty.

Ingredients:
4 x chicken breasts, cut into pieces
1 x onion, diced
3 cloves garlic, chopped
Olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 bay leaf
120ml sherry
200ml water
½ box passata
Salt and pepper
Handful fresh chopped parsley

Method
Heat a little olive oil large frying pan, add the onion and garlic and cook until the onion is soft, then add the chicken breasts and cook until browned on all sides.
Add the bay leaf, cumin and paprika and stir. Turn up the heat and pour in the sherry, cooking until almost all the sherry has evaporated. Add the water and passata and bring to the boil.
Turn the heat right down, cover and cook for about 30-40 minutes stirring occasionally and adding water if necessary.
Towards the end of cooking, take off the lid and continue cooking until the sauce has thickened.
Season with salt and pepper, stir in the parsley and serve.

Spanish Potatoes

These potatoes are yummy and full of flavour.


Ingredients:
800g potatoes (peeled and chopped into quarters)
4 tablespoons oil
3 tablespoons tomato puree
1 teaspoon paprika
1 teaspoon fresh garlic
Juice ½ lemon
Salt and Pepper to taste


Method:
Parboil the peeled and chopped potatoes.
Heat the oven to 180C/fan.
Mix the oil, tomato puree, paprika and garlic in a bowl.
Coat the parboiled potatoes in the mixture.
Add a splash of oil to a baking tin and add the coated potatoes.
Roast for about 30 mins, turning half way through.
Five minutes before the end of cooking sprinkle the lemon juice over the potatoes and return to the oven.
Garnish with fresh parsley.




Please note:
For a bit of a kick add freshly chopped chilli’s.