Recipes — spanish RSS

Vegetable Paella

YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 Cup Basmanti/Long Grain White Rice 2 Cups Water (To Soak) Plus 2 to Cook With 1 Tbsp Safflower Oil 1 Large Red Onion Diced Finely 4 Cloves of Garlic Minced 1 Large Capsicum Diced 2 Tsp Turmeric 1/4 Tsp Saffron Paste or Powder 1 1/2 Tsp Paprika 2 Tsp Herbamare/Vegatable Stock Powder 1 Cup Green Beans Chopped 1/2 Cup Frozen Peas Serve with Coriander, Parsley and a Big Green Salad Instructions Soak rice in the 2 cups water for 10 minutes Heat safflower oil in a large non stick pan (one with a lid) Sauté onion, garlic and capsicum until tender; about 10 minutes Rinse and drain rice, add to the onion mix, then add the 2 extra cups of water Stir in the...

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Patatas Bravas

YIELD: Serves 2 As Tapas Easily Doubled (2 Servings) PREP: 10 mins COOK: 20 mins READY IN: 30 mins Ingredients 6 Yukon Gold Potatoes Unpeeled (Only if Organic) Cubed 2 Tbsp Safflower Oil 1 Tsp Paprika 2 Tsp Cayenne Pepper 1/2 Tsp Smokey Paprika 2 Tsp Chilli Flakes 1 Tsp Rock Salt Instructions Pre heat oven to 200ºC Boil a pot of water, and par-boil potatoes for 10 minutes Whisk safflower oil, paprika, cayenne pepper, paprika and chilli flakes in a large bowl Drain potatoes well, then toss though the oil and spices Bake for 20 minutes, flipping over two or three times Sprinkle with rock salt, and serve with homemade guacamole and coriander CUISINE: Mexican COURSE: Appetizer SKILL LEVEL: Easy

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