Paella is something I have been meaning to try for a while. You simple fry an onion with some capsicum, add the rice and then all the seafood together with the stock and let it simmer for 45 minutes until cooked. Make sure you push the seafood into the rice so it cooks evenly. It couldn’t be easier. This one has a prawns, pippies, mussels, blue-eye cod and calamari. We substituted paprika for saffron. This goes against traditional recipes however it still gave the dish a slight red glow.
Butter chicken has to be my favourite Indian cuisine. Rarely I make pastes from scratch but did on this occasion and it was surprisingly easy. For the tandoori paste, place all the spices in a bowl… add yoghurt and lime juice and you’re done. There is not much to make this. Coat the chicken with the paste, brown for 5 minutes each side, and then simmer with yoghurt and chicken stock (not coconut milk).
This recipe is straight out of Jamie’s 30 minute meals so there isn’t much to say except it’s obviously going to taste amazing, should be relatively easy to make and will definitely take longer than 30 minutes. The satay compliments the freshness of the noodle salad nicely. I made extra satay which was a bonus so I would recommend doing the same.
I love cooking risotto because there are so many variations. This mix includes button, swiss and porcini mushrooms. Take your time with risotto, the slower it simmers, the better it tastes. Place your dried porcini mushrooms in boiling water to bring them back to life and use the liquid to cook the risotto along with your stock. Be careful with how much porcini liquid you use as it be quite over powering.
Drizzle with olive oil and garnish with fresh parsley to serve.