Originally, this meal was a country dish from Valencia. Paella – both a substantial Spanish Rice dish, and name of the two-handled pan in which it’s cooked. 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

Ingredients :- 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

Ingredients :- 12 garlic cloves, unpeeled 60 ml ( 4 tbsp ) extra virgin olive oil 450 g ( 1 lb ) baby spinach leaves freshly ground black pepper 50 g ( 2 oz or half cup ) pine nuts. lightly toasted juice of 1/2  lemon salt Serving Information:- Serve for 4 pax Salad Preparation Processes Preheat the oven to 190°C ( 375°F ). Place the garlic in a small