Osso Buco

Easy Paella With Chicken and Chorizo

This is a quick, easy (and authentic) way to enjoy a Spanish paella.

Ingredients:

2 cubes of fish bouillon

2 cubes of chicken bouillon

1/2 tsp of saffron

1 tsp of smoked paprika (Pimentón de la Vera)

5 cups of water

1/2 large onion, chopped

1/2 red bell pepper, chopped

1/2 tomato, chopped

1/2 lb of cooking chorizo, in 1/4 inch slices

1/4 cup chopped parsley

4 tbsp chopped garlic

6 oz roasted piquillo peppers

6 cloves of garlic, peeled

2 cups Bomba rice

4 chicken thighs

extra virgin Olive oil for cooking

Preparation:

Pre-heat oven at 350 degrees.

Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika.

With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch Paella Pan, about 5-10 minutes. Remove to a platter. Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Pour the broth into the paella pan. Stir until it boils. Add the chicken and chorizo pieces, burying them in the paella. Scatter the cloves of garlic around the top.

Place in the oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see whether it is done. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.

Recipe courtesy of Spain GourmeTour magazine.

Osso Buco

Osso Buco

90g Butter
2 medium carrots, chopped finely
2 large brown onions, chopped finely
3 trimmed celery sticks, chopped finely
2 cloves garlic, crushed
2kg Veal Osso Buco
1/3 cup flour, for dusting
2 tblsp olive oil
2x400g chopped tomatoes
½ cup dry red wine
1 ¾ cups beef stock
1 tblsp finely chopped fresh basil
1 tsp finely shopped fresh thyme
1 bay leaf
2.5cm strip lemon rind

Heat a third of the butter in a large saucepan; Cook carrot, onion, celery and half of the garlic until onion is golden brown. Remove from heat; transfer vegetables to a large ovenproof dish.
Coat veal with flour; shake away excess. Heat the remaining butter and oil in same pan. Add veal; brown well on all sides. Carefully pack veal on top of vegetables.
Preheat oven to 180C
Drain fat from pan. Add undrained tomatoes, wine, stock, basil, thyme, bay leaf and strip of melon rind; bring sauce to the boil
Pour sauce over veal. Cover dish; bake in oven about 1 ½ hours, stirring occasionally.
[Note: I used some preserved lemon instead of the lemon rind and it was delicious. We could definitely taste it in the sauce.]