Paella

250 g chorizo sausage
1 Tablespoon olive oil
500 g chicken thigh fillets, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely diced
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 Cups long-grain white rice
400 g can chopped Italian tomatoes
2 Cups chicken stock
1 Cup frozen peas
1/2 Cup flat-leaf parsley leaves, roughly chopped

Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm-thick slices.

Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.

Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.

Spanish Chicken

1 1/2 kg chicken, cut into pieces
salt, pepper, paprika, and salt, all to taste
3 Tablespoons tomato paste
1/2 Cup chicken stock
1/2 Cup stuffed olives with liquid

Wash chicken, then pat with salt, pepper, paprika and salt. In bowl, combine tomato paste with chicken stock, then pour over chicken. Lastly, add olives. Cover and cook at 200 C for 30 - 35 minutes or until cooked. Serve over rice.

Albondigas

2 white bread slices, crusts removed
500g beef mince
1 onion, peeled, chopped
1 garlic clove, chopped
1 egg
2 Tablespoons chopped flat-leaf parsley, plus extra to garnish
2 Tablespoons plain flour
2 Tablespoons olive oil
3/4 Cup chicken stock

Place bread in a food processor and process until fine breadcrumbs. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.

Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the stock to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.

Patatas Bravas - Bravas Potatoes

5 - 6 medium potatoes
Salt to Taste
Oil, to shallow fry
1 can crushed tomatoes
1 1/2 teaspoons mustard
4 drops Tabasco Sauce
Toothpicks for Serving

Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks. Sprinkle with salt.

Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

For the sauce: using a small frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.