Prep time                               30minutes



Cucumber                               250gms


Tomatoes                               300gms


Onions                                    50gms
Capsicum                                40gms
Garlic                                      6 flakes
Brown bread                          2slices
White wine                            60ml
Tomato juice                          200ml
Salt                                          to taste
Ice cubes                                to chill
Tobacco                                  a few drops

Blanch tomatoes, deskin and deseed. Prepare all vegetables and cut them roughly, puree all ingredients in a blender. Season. Chill with ice cubes. Pour into soup cups and garnish with fine dices of capsicum, onions and cucumber.
Serve chilled over a bed of ice.

If the soup is too thick, add tomato juice.
The soup should be reddish brown in colour with a refreshing taste and flavor.

Prep time:                     60minutes
Chicken                         1kg
Salt                                to taste
Olive oil                        60ml
Onions                          50gms
White wine                   125ml
Chicken stock               400ml
Bay leaf                         1no
Thyme                           2gms
Garlic                             2 cloves
Almonds                       30gms
Saffron                          1/4gm
Ground cinnamon        a pinch
Hardboiled egg yolks   2 nos

Disjoint chicken into 8pcs. Apply salt, heat olive oil in a heavy bottom sauté pan and brown the chicken on all sides. Remove. Blanch, deskin the almonds and grind in a food processor combine almonds with saffron and yolks. Add 50ml of stock and make a paste. Sauté chopped onions until soft, add chopped garlic and stir for a minute. Add chicken pieces, white wine, stock, bay leaf and thyme. Cover and simmer for about 20 minutes. Stir in the almond mixture and cook for about 10 minutes over low heat.

Soak saffron in a tbspn of warm milk.

Prep time                      60minutes
Rice                               200gms
Olive oil                        50ml
Onions                          30gms
Garlic                             6flakes
Saffron                          1/2gm
Carrots                          30gms
Peas                               30gms
Red capsicum               30gms
Yellow capsicum          30gms
Tomatoes                      30gms
Sausage                         1no
Chicken joints               100gms
Prawns                          100gms
Clams                            6nos
Mussels                         4nos
Salt                                to taste
Stock                             400ml
Green capsicum           30gms
Milk                               15ml

Cut the vegetables into dices. Peel and roughly chop garlic. Cut sausage diagonally. Season chicken joints, shell and devein the prawns. Wash and scrub slams and mussels. Pick, wash and soak rice for 30 minutes. Drain and dry. Heat oil, sauté garlic and onions, chicken, rice, stir lightly. Add seasoning and stock. When it comes to boil add in the sea food and vegetables. Add saffron cover and simmer over low flame or in the oven until done.

Use round, sticky rice for paella.
Fish can also be added.
It can be either served as a side dish or as a complete dish.
Soak saffron in warm milk.

Prep time                                20minutes
Small potatoes                       100gms
Onions                                    50gms
Eggs                                        4nos
Salt                                          to taste
Oil                                           20ml
Oil                                           for deep frying

Wash, peel and slice the potatoes 2-3 mm thick. Peel and dice onions. Heat oil and deep fry potatoes until cooked. Deep fry onions till golden brown. Drain potatoes and onions, arrange on a greased omelets pan. Beat egg to a foamy consistency. Season and pour over the potatoes transfer to a pre heated oven and cook for about 10 minutes. Serve immediately.

It is a variation of standard Spanish omelets and can be served as a main meal dish with vegetable accompaniments.

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