Sunday 16 November 2008

Seafood paella



Servings: 5 servings

Ingredients:
- juice of 1/2 lemon;
- dried parsley and coriander;
- 0.5g saffron strands;
- 2 cubes of chicken stock;
- salt and pepper;
- 1 clove of garlic, chopped;
- 2 tbsps olive oil;
- 1/2 onion, chopped;
- 90g garden peas;
- 1 red pepper, chopped;
- 250g seafood selection (mussels, squid, prawns);
- 200g king prawns;
- 2 fish fillets (I used cod);
- 250g paella rice (or risotto rice).



Chop all the vegetables. Dissolve the chicken stock in 1 litre of boiling water.
Add the saffron strands and mix well. Infuse for 10-15 minutes.
Heat a very large frying pan or wok and add the olive oil.
Add the garlic, onion and pepper. Cook, stirring for a few minutes, until softened.



Add rice to the frying pan and stir-fry for a couple of minutes.
Pour in a quarter of the stock, bring to the boil, then reduce heat and simmer until the stock is absorbed. Add all the ingredients, mixing well.



Add more stock and keep stirring, adding the rest of the stock when necessary.
Cook gently without a lid for about 20 minutes, until the liquid has been absorbed and the rice is tender.
Check seasoning, then serve.

Brigadeiro (chocolate sweet)



Ingredients:
- 1 can of condensed milk (405g);
- 200ml milk;
- 1 tbsp butter;
- 6 tbsps chocolate powder;
- chocolate sprinkle or hundreds-and-thousands or silver balls;
- mini paper cases



In a sauce pan, add the condensed milk, milk and butter. Take it to boil, stirring all the time.
When the butter melts, add the chocolate powder.



After boiling, keep stirring for around 20 minutes or until the mixture stops sticking on the bottom of the pan. It is a very thick and sticky consistency.
Take it off the heat and set aside to cool down completely. You can put it in the fridge if necessary.


Spread the chocolate sprinkle on a plate and place the paper cases on a separate plate.
Spread butter in your hands, so the brigadeiro won't stick.
With a teaspoon, take a litte bit of the mixture and roll into small balls, truffle size.
Roll the truffle on the sprinkle plate and place it in the paper case.



It is a messy business, but everybody loves it. :)

P.S.: you can also make another version, without the chocolate powder, adding grated coconut and using granulated sugar instead of sprinkles. This version is called "coconut kiss". :)