That Iberian Feel

I've been very lazy lately, just simply not being creative. Eating easy stuff: crackers and cheese., pate on toast you get the idea.

In the shop the other day I came across lots of interesting ingredients to inspire me. Just normal stuff, but things I'd run out off. I decided to make my store cupboard full again.

Then use it all up :-)

My parents make paella quite often; living in the home of paella (Valencia, Spain) it'd be rude not too. I think traditionally you're supposed to use rabbit or goat, if you're near the sea you get served sea food.

I bought organic chicken (on the same day I read the UK had Bird Flu!) and since I bought smoked paprika and saffron also, I though this would be a good combination.

So, quickly put...

Fry onions. Fry chicken pieces. Stir in carrots, garlic, paella rice and smoked paprika. After a couple of mins add chicken stock (or water I guess). Here I added a little saffron. I then left it for 20 minutes. You could stir it, but I wouldn't too much. If you have a paella (the name of the actual dish/pan) then that's great. i just used a saucepan, a deep frying pan would be good too. The best bit of a paella is the crispy bottom, mine was more risotto like though...


This a kind of piri piri pork dish. With steamed veg, asparagus, baby corn and baby carrots.

The organic pork loin was marinaded in a mixture of smoked paprika, garlic, olive oil and dried chilli. After an hour is was shoved under the grill for about 15 minutes. I took the left over juices from the port and added a little white wine and cooked it off. Then added a little butter... now it's a jus :-)