Taste of the Canaries

Last post I mentioned I’d just got back from Lanzarote where I learnt some new recipes.

Paella

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  • Olive oil
  • 1tsp garlic
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 chicken breast, diced
  • 100g chorizo, diced
  • 2tsp paprika
  • 1tbsp tomato puree
  • 400ml chicken stock
  • 200g rice
  • 50g frozen peas
  • 100g frozen cooked prawns
  • 1/2 lemon

Fry the garlic, onion and pepper in a large frying pan (with a lid) until the onion and pepper are soft. Add the chicken and cook until sealed. Then add the chorizo, paprika, tomato puree and chicken stock. Mix them all together and add the rice. Bring to a simmer and cover. Cook for 15 minutes.

Add the prawns and simmer covered for a further five minutes and then add the peas. Simmer for a further five minutes. Squeeze over the lemon juice and serve.

Mojo Verde and Mojo Rojo
Both of these sauces originate from the Canary Islands and are typically served with potatoes.

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Mojo Verde

  • 100ml oil
  • 2tbsp white wine vinegar
  • 1tsp garlic
  • 1/4tsp salt
  • 2tbsp chopped parsley
  • 1tsp cumin
  • 1 avocado,  mashed
  • 1 green bell pepper, chopped finely

Apart from the oil and vinegar, blend all the ingredients together. Then gradually add the oil and vinegar.

Mojo Rojo

  • 100ml
  • 2tbsp white wine vinegar
  • 1tsp garlic
  • 1/4tsp salt
  • 1tsp paprika
  • 1 red pepper, finely chopped
  • 1 tomato, finely chopped
  • 1 chilli, deseeded and finely chopped

Blend all ingredients (apart from the oil) to a puree. Then gradually add the oil.

 

 

 

 

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