Ingredients :-

• 1 tablespoon olive oil
• 375 g (12 oz) paella ( or risotto rice )
• 4 small rabbit portions
• 1 tablespoon paprika
• 2 Spanish onions, chopped
• 500 g (1 lb) boneless and skinless chicken breasts
• 4 garlic cloves, chopped
• 3 extra large sun-ripened tomatoes ( skinned, de-seeded and chopped )
• large pinch of saffron threads, finely crushed
• 150 g (5 oz) green beans ( cut into short lengths )
• 125 g (4 oz) broad beans
• 1.8 litres (3 pints) boiling Chicken Stock
• 1 rosemary sprig
• salt and pepper

Serving Information:-

• Serve for 4 pax ( suitable for small size family )
• Preparation time: about 30 minutes.
• Cooking time: about 45 minutes.

Dietary Information :-

• kcal 629
• kJ 2656
• protein 32 g
• fat 15 g
• CHO 98 g

Meal Preparation Process

1. Heat the oil in a 40 cm (16 inch)  paella pan or 4.2 litre (7 pint) wide shallow casserole.
2. Add the chicken and rabbit and cook until lightly browned.
3. Stir in the onion and garlic and fry for 5 minutes, then add the paprika and then the rice.
4. Stir for 2-3 minutes, then stir in the tomatoes with all but 2 tablespoons of the stock, the rosemary and salt and pepper.
5. Dissolve the saffron in the remaining stock, add to the paella and let it boil for 8-10 minutes without stirring.
6. Scatter the green beans and broad beans over the paella ( do not stir ).
7. Gradually turn down the heat and leave to simmer for about 8-10 minutes until the rice is tender and all the liquid absorbed.
8. Cover the paella with a heavy cloth, remove from the heat and leave to stand for 5-10 minutes before serving.

Ingredients :-

• 3 yellow peppers, cored and deseeded
• 50 g (2 oz) butter or margarine
• 1 small onion ( chopped )
• 1.2 litres (2 pints) Vegetable Stock
• 1 tablespoon chopped coriander leaves
• 1 teaspoon mild curry powder
• 1/4 teaspoon turmeric
• 300 g (10 oz) potatoes ( chopped )
• salt

Serving Information:-

• Serve for 8 pax
• Preparation time: about 15~20 minutes.
• Cooking time: about 55 minutes.

Dietary Information :-

• kcal 90
• kJ 376
• protein 2 g
• fat 5 g
• CHO 10 g

Soup Preparation Process

1. Chop one pepper finely and put it into a small saucepan.
2. Roughly chop the remaining peppers.
3. Melt 25 g (1 oz) of the butter or margarine in another saucepan and cook the onion and roughly chopped peppers for 5 minutes ( stirring frequently ).
4. Stir in the stock, curry powder, turmeric and coriander, then add the potatoes.
5. Bring to the boil, then lower the heat and simmer, partially covered, for 40-45 minutes ( or until the vegetables are soft ).
6. Melt the remaining butter with the finely chopped pepper in the small pan.
7. Cook over a gentle heat until the pepper is very soft.  ( Reserve for the garnish ).
8. Puree the onion, pepper and J potato mixture in batches in a food processor ( or blender ) until very smooth.
9. Return to a clean saucepan and reheat gently.
10. Serve the soup in warmed soup plates or bowls, garnished with some little of sautéed chopped pepper.