This vibrant Spanish-inspired casserole is sure to get a rousing olé from around the dinner table. To round out the meal, serve with a leafy green salad dressed in a simple lemon juice and olive oil vinaigrette.
This casserole is best eaten the day it’s made. However, to assemble this casserole in minutes, softened tomatoes, red pepper, flavourings, and stock can be mixed together and refrigerated for up to 2 days. Chicken may also be marinated and refrigerated for up to 1 day. When ready to bake, add rice and tomato mixture, bringing to a boil before adding chicken and baking as directed in the recipe.
Saffron is actually the stigmas produced by a species of crocus flower. Each flower only produces three stigmas, which are picked by hand at dawn, before the flower opens, in order to preserve its aroma and flavour properties. The stigmas are dried to create saffron.
Read the label when buying seafood, especially shrimp. Look for wild, or sustainably farmed or harvested options. Ask your fishmonger or opt for wild-caught shrimp from North America and avoid imported shrimp, which may not be held to the same environmental standards.
Per serving:
Preheat oven to 425 F (220 C).
In medium bowl, whisk together oregano, paprika, chili flakes (if using), salt, and pepper. Add chicken and coat in spice mixture. Refrigerate, allowing chicken to marinate for 10 minutes.
Meanwhile, warm oil in 3 1/2 quart (3.3 L) Dutch oven over medium heat. Add tomatoes, onion, and garlic. Cover and cook for about 10 minutes, stirring occasionally until tomatoes burst. Stir in rice, red pepper, saffron (if using), rosemary, and stock. Increase heat to high and bring mixture to a boil. Nestle marinated chicken into rice mixture before covering and placing in oven for 10 minutes.
Stir in prawns and green olives before returning covered casserole once again to oven for a further 10 to 15 minutes, or until rice is tender and chicken and shrimp are cooked through. Garnish with parsley and serve lemon wedges alongside.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.