Exotic Spanish Delights!

[*Saira*]

MIXED PAELLA

Ingredients

Paella rice (or short grained rice), soaked 1½ cups
Prawns 20-25 medium
Tomatoes, chopped 2 medium
Red capsicum, seeded and cut into thin strips 1 small
Green capsicum, seeded and cut into thin strips 1 medium
Chicken, 1 inch pieces on the bone 200 grams
Squids, cut into rings 6-8
Clams/mussels 10-12
Green peas, blanched ¼ cup
Olive oil ½ cup
Bay leaf 1
Onion, sliced 1 medium
Garlic, sliced 3 cloves
Paella masala 2 teaspoons
Saffron a few strands
Chicken stock 3½ cups
Salt to taste
Stock cubes 2
Garnish
Prawns, boiled 5-6
Clams, boiled 5-6
Lemons, cut into wedges 2

Method

1. Drain the soaked rice and set aside. Peel half the prawns and keep the rest with their heads.
2. Heat olive oil in a paella dish. Add bay leaf, onion and garlic and sauté till translucent. Add tomatoes, red capsicum, green capsicum and mix.
3. Add chicken pieces, squid rings, prawns with heads, mussels or clams and mix well.
4. Add paella masala, saffron and mix. Add stock, salt and rice and mix again.
5. Add stock cubes, peeled prawns and green peas and cook till rice is done.
6. Garnish with boiled prawns (with heads), clams and serve hot with lemon wedges.

RISOTTO PRIMA VERA

Ingredients

Boiled rice (ukda) 1 cup
Butter 6 tablespoons
Fresh button mushrooms, sliced 6-8
Carrot, ½ inch cubes 1 medium
Onion, chopped 1 medium
Green peas, shelled ½ cup
Zucchini, ½ inch pieces ½ medium
Broccoli, separate into small florets ¼ medium
Salt to taste
Black pepper powder ½ teaspoon
Asparagus, ½ inch pieces 2
Parmesan cheese, grated 1 cup
Fresh cream 4 tablespoons

Method

1. Wash rice under running water and soak in two cups of water for thirty minutes. Drain.
2. Heat one tablespoon of butter in a frying pan and sauté mushrooms and carrot for two minutes. Set aside.
3. In another pan melt four tablespoons of butter on low heat, add onion and sauté till translucent.
4. Add rice and cook for about two minutes stirring continuously.
5. Gradually add three cups of hot water or stock and stir continuously.
6. After about five minutes, add sautéed mushrooms and carrots, cook for few minutes. Add green peas, zucchini, broccoli, salt, black pepper powder and asparagus. After the rice is almost cooked, add three fourth cup of grated Parmesan and stir.
7. Finish off with remaining butter and fresh cream.
8. Serve hot topped with remaining cheese.

SEAFOOD RISOTTO

Ingredients

Mussels 7-8
Scallops 5-6
Prawns 12 medium
Rice (surti kolam) 1 cup
Onions 2 small
White wine 1¼ cups
Bay leaf 1
Fresh thyme 1 sprig
Olive oil 4 tablespoons
Shallots, roughly chopped 2
Celery, roughly chopped ½ stem
Carrot, roughly chopped ½ medium
Garlic, roughly chopped 4 cloves
Thick cream ¼ cup
Parmesan cheese, grated 2 tablespoons
Fresh parsley, chopped 1 tablespoon
For garnish
Parmesan cheese a few shavings
Lemon, cut into wedges 1

Method

1. Clean mussels and scallops well and wash thoroughly. Pat dry. De-vein the prawns. Reserve the heads and shells. Wash and pat dry.
2. Roughly chop one onion and finely chop the other.
3. Put the mussles, one cup white wine, roughly chopped onion, bay leaf and thyme in a large pan. Cover and bring to a boil. Cook till the mussels open out. Remove mussels from the liquid and set aside to cool. Strain the liquid and keep aside.
4. Heat two tablespoons of olive oil in a large pan and stir-fry prawns over high heat till they turn pink. Drain and set aside. In the same oil add scallops and cook for two minutes. Drain and set aside.
5. Add the prawns heads and shells and cook for two minutes crushing them as they are getting cooked. Drain and keep aside. Add shallots, celery, carrot and half the garlic and cook for two minutes.
6. Add the strained liquid and boil for fifteen minutes. Add one cup of water and bring to a boil and cook for a further ten minutes. Strain the liquid pressing the solids to extract as much flavour as possible.
7. Add enough water to the strained liquid to make three and a half cups, bring to a boil and then simmer over low heat till required.
8. Heat remaining two tablespoons olive oil over medium heat in a large heavy bottomed pan. Add finely chopped onion and cook till soft and translucent. Add rice and remaining garlic and stir. Once the rice is completely coated with oil cook for two minutes and add the remaining white wine. Cook over low heat, stirring continuously, till all the wine has been absorbed.
9. Add the stock, half a cup at a time, cook stirring continuously till all the stock has been used up. Add cream and grated parmesan cheese and mix. Adjust seasoning and remove from heat.
10. Stir in the cooked mussels, scallops, prawns and parsley. Serve hot garnished with parmesan shavings and lemon wedges.

NACHOS

Ingredients

Tortilla or corn chips 16
Baked beans ½ cup
For salsa sauce
Onion, finely chopped 1 medium
Tomatoes, chopped 3 large
Yellow capsicum, seeded and chopped ½ small
Green chillies, chopped 2-3
Fresh coriander leaves, chopped 2 tablespoons
Jalapeno pepper, chopped 1 small
Lemon juice 1 tablespoon
Salt to taste
For cheese sauce
Oil 1 tablespoon
Garlic, crushed 5-6 cloves
White sauce ½ cup
Milk ¼ cup
Processed cheese/ Mozzarella cheese, grated 1 cup

Method

1. To make salsa mix onion, tomatoes, yellow capsicum, green chillies, coriander leaves and jalapeno pepper in a bowl, add lemon juice and salt and mix again. Set aside.
2. Heat oil in a pan. Add crushed garlic and sauté. Add white sauce and milk to dilute. Mix well and add processed or mozzarella cheese. Stir.
3. Spread the corn chips on a serving plate. Spread a layer of baked beans. Pour cheese sauce and top it with salsa sauce. Serve the remaining salsa sauce separately in a bowl.

[fari123]

hmmm...yummy....thanxz....for sharing ......mein ajj hee in mein say koi na koi zaror cook karoingi...

[Muzna]

hmmm nice reciepes

[villies]

saira jii ap ne kabhi try ki hey ye dish ?