Chicken & Chorizo rice pot

Ingredients:

1 tbsp oil

8 chicken pieces or 1 whole chicken, jointed
1 large onion, chopped
1 red pepper, deseeded and chopped into large chunks
3 garlic cloves, crushed
225g chorizo, skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaf, chopped
150ml white wine
850ml chicken stock
400g long grain rice
2 tbsp chopped parsley

Method:

1. Heat the oil in a large flameproof casserole dish and brown the chickenpieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
2. Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
3. Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

Spanish chicken pie

Ingredients:

1kg potatoes, chopped

3 tsp paprika (use smoked paprika if you have it)
2 tsp olive oil
2 onions, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
300g cooked chicken, shredded
140g roasted peppers from a jar, sliced (we like Karyatis)
handful Kalamata olives, halved

Method:

1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
   

Paella

Ingredients :
6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered
sea salt , Olive Oil
freshly ground black pepper  
plain flour, for dusting   
100 g iberico chorizo, sliced  
6 slices higher-welfare pancetta or streaky bacon  
1 onion, finely chopped  
4 cloves garlic, finely chopped 2 litres organic chicken stock, hot   
2 large pinches saffron  
1 heaped teaspoon smoked paprika  
500 g paella rice  
1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped  
2 handfuls fresh or frozen peas  
10 king prawns, from sustainable sources, ask your fishmonger  
500 g mussels, from sustainable sources, ask your fishmonger, scrubbed, optional  
2 small squid, from sustainable sources, ask your fishmonger, halved and scored, optional

Method :

Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.

Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. 

Spanish Fruit Punch

1/4 c. sugar
1 c. orange juice
4 c. grape juice
1/2 lemon, sliced
1/2 orange, sliced
1 small apple or peach, cut into thin wedges
4 c. club soda ice cubes

method:
In a large pitcher, combine sugar, orange juice, and grape juice. Add lemon, orange, and apple. Stir until sugar is dissolved. Just before serving, add club soda. Put ice cubes into 8 glasses. Pour sangría over ice and spoon some fruit into each glass.