3 tomatoes, small diced (ideally, not canned, not huge tomatoes)
1 red onion, finely diced
5 garlic cloves, crushed (separate into 2 and 3 cloves)
1.5 cups (? enough..) frozen peas
1 Lemon, sliced into wedges.
1.5L of chicken broth with 2 pinches of saffron
2 cups of arborio (or bomba) rice
2 generous tsp smoked paprika
2 tsp paprika
Prep all the ingredients (e.g. finely chopping, cutting meat, seafood…), if they are all ready to go, then it’s actually straightforward (although plan 1:30 – 2 hours, prep included)
Combine some olive oil, 2 tsp smoked paprika, 2 crushed garlic cloves, and marinate the chicken for 10min in that mixture
Step 2:Make broth with saffron (1.5L of chicken broth with 2 pinches saffron), keep warm, just below boiling.
Once the chicken is marinated, heat small amount of olive oil in the paella pan, cook the chicken on medium high, about 15min. Once cooked (165F), reserve chicken on a dish.
Fry the chorizo for about 4min total on medium hight (flip after 2-3min) in the paella pan, then remove and keep with the chicken. By now, there is some grease in the pan…
Place the 3 diced tomatoes (small dice), 1 finely diced red onion, 1 finely diced pepper, 3 crushed garlic cloves in the paella pan and fry for about 3-4min on medium high.
Add rice and fry for 1-2 min
Add all of the broth (1.5l) into the pan, 1 pinch of saffron, 2tsp paprika. Bring to boil, and simmer just below boiling for 15min.
Add frozen peas and calamari first, and stir them in uniformly. Add the mussels (stick them into the rice, about 1/2 or more of the 1kg of mussels), add the shrimp (push them into the rice uniformly). Cook for an additional 15min.
Steam the rest of the mussels (about 5min on steam)
Remove the steamed mussels from shells. Sprinkle over the rice. Add the chicken and chorizo back onto the rice. Cook 5 min.
Fry the shrimps and the liquid in a hot frying pan, about 3min per side. All the liquid will be gone leaving a crust. The pan needs to be hot to evaporate the liquid quickly and not overcook the shrimps.
To make a simple mayonnaise sauce:
~ 1/4 cup mayonnaise
1-2 tsp hot sauce
~ 1tsp garlic powder
~1 tsp smoked paprika
some crushed garlic (~1 clove)
zest from a lime
Serve on taco shell with some coleslaw, fresh cilantro, fresh squeezed limes.
1 half venison loin (aka backstrap) for 3-4 people (about 1.25kg), the whole loin is about 2.5kg for a red deer.
Remove all fat and silver skin from loin
Tie the loin with butcher string to make it have a round cross-section (to make it less flat, so that it doesn’t over cook inside)
Preheat oven to 400F
Add a large piece of butter into a roasting pan, and heat the pan
Heat large skillet to medium high, with a little bit of oil
Fry each side of the loin for 2minutes, until nice and brown
Place the loin into the roasting pan, coat all sides with the melted butter
Roast for about 12-15 minutes until temperature is 140F (check after 8min, roll loin around in the butter)
Place on cutting board, cover with foil, let rest at least 10 min, then slice diagonally.
To make a sauce (one can just add cream to the bottom of the roasting pan to deglaze it, and that’s good enough). Or a sweet balsamic reduction:
Fry some shallots in the oil leftover in the skillet, deglaze with sweet balsamic, and then with some more liquid (e.g. stock, liquid from re-hydrating mushrooms, broth, etc). Reduce by about half, reserve.
Deglaze the roasting pan with the above liquid, add some cream, and reduce.