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.

• juice of 2 limes
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 500 g ( 1 lb ) mixed seafood (uncooked prawns, fresh tuna, scallops)
• few chopped coriander leaves ( to garnish )
• salt and pepper
• plain boiled rice, to serve

Chilli Butter:

• 2 hot chillies, chopped (preferably jalapeno)
• 50 g (2 oz) butter ( to softened )

Serving Information:-

• Serve for 4 pax
• Preparation time: about 20 minutes.
• Cooking time: about 5 minutes.

Dietary Information :-

• kcal 227
• kJ 946
• protein 26 g
• fat 12 g
• CHO 3 g

Meal Preparation Processes

1. To make the marinade, put the lime juice, olive oil and garlic into a large bowl with salt and pepper and mix thoroughly.
2. Put the prepared seafood into the marinade (cut the scallops in half if they are very large) and stir gently until completely coated.
3. Cover and refrigerate for at least 1 hour. Chefs in some restaurants may leave it even longer. Simply adjust to suit your taste.
4. Remove the seafood from the marinade and thread on to wooden or metal skewers.
5. Place the skewers on the rack of a grill pan and brush with the remaining marinade.
6. Grill for about 5 minutes, turning occasionally, until cooked and tender.
7. Baste with more marinade if liked.
8. To make the chilli butter, blend the softened butter with the chopped chillies until they are thoroughly mixed.
9. To serve, arrange the seafood brochettes with a bed of rice and put a pat of chilli butter on top of each one.
10. Scatter with chopped coriander.

Note :

• Take care when cooking chillies, as it’s most fiery variety of pepper.
• Remove them if you prefer seeds, since they are the hottest part.