It’s been awhile since I’ve posted a risotto recipe (or for that matter – anything!). This one actually happened “by accident” when I was planning to make some chicken pesto with spaghetti for my friend and she informed me she’d had a rather pasta-heavy week. So I improvised and used the same ingredients in this risotto. It was really good!
Ingredients and instructions below…
Well, it had to happen sooner or later, that I would get around to posting about what is probably Spain’s most emblematic dish. Truth is, I only started making paella a couple of years ago, once again using Janet Mendel’s fabulous Cooking in Spain as a guide. Here I’ve made a few small changes from her original and the result was very satisfying.
Recipe and instructions below the links.
[click on image to enlarge]
So these are just quick snacky chicken thingys … the difference is the dijon mustard. Not greasy at all, but very crispy, tender and tasty. Served here with a wilted spinach, onion and mushroom salad, with caesar salad dressing.
Instructions below the links.
pollo al ajillo = chicken with garlic
This is a very typical Spanish dish that you can find in many tapas bars, traditionally made with stewing chicken pieces, garlic, olive oil and dry fino sherry. My version is a bit spicier and uses boneless chicken breasts. I’ve also added some portobello mushrooms & baby setas.
Recipe and instructions below…