RICE CAKE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

For sure with the name of this cake you are thinking that the main ingredient is the rice, but could be or not. It is a simple cake, but that turns out in a yummy, as a dessert or to share with a coffee. 

 (for 6 people):

- 4 eggs

- 100 grs. of butter

- 2 small cups (aprox. 100 ml. each cup) of sugar (1)

- 1 cup (aprox. 100 ml) of rice flour (2)

- 1 cups (aprox. 100 ml) of corn starch

- 4 cups (aprox. 100 ml each cup) of milk

(1) If you are not a sweet-tooth, you could add 1 1/2 cups, for example.

(2) If you couldn´t find rice flour, the result is almost the same with normal flour.

-  Pre heat the oven, 180º

- Spread the cake form with butter, for a easiest cake remove from the mould. 

First.  Place all of the ingredients in a bowl and mix it until you have a semi-liquid homogeneous paste.

Second. Pour the mixture in the cake form. 

Third.  Bake it for 35 min. and 180º. You could try if it´s bake by sticking a knife and cheking if it comes out clean.

Easy! right?? but yummy!!

Cheers,

Arantza

RICE WITH CLAMS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

I have tried to find a translation of the word "chirlas", that is a shellfish very often used in Spain, without success.  Do not worry, for this purpose you can used "clams". You will see that this recipe is practically the same that for "Rice with mussels" but, curiously, the flavour is completely different.

(for 3 people):

- 3 small cups (100 ml cup aprox.) Rice
- 400 gr. of fresh clams
- 2 cloves Garlic
- 1/2 cub of meat (or better fish) stock
- Olive oil
- White wine
- Parsley
- Salt





For avoidance of doubt, the cup size would be this:  

- Open the clams by cooking them by steam process but, instead of water, put small quantity of olive oil.  In this occasion we have used the clams that we had previosuly frozen.

- Peel and slice the garlic.

First.  Using a sauce pan, place the garlic in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). If, by mistake, they burn a little longer than expected, you must remove and fry the rice without it (later, during cooking, all you add again). 

Second. Add the rice and fry it lightly (with the garlic) for 1 minute.  Stir, with a wooden spoon, to prevent sticking.

Third. Add half a glass of white wine and let it to reduce (1 minute will be enough time).

Fourth. Add 6 small cups of hot water, the cube of meat, the salt and the parsley. Cook it, on "high heat", for aprox. 10 minutes. It is possible that you have to add more water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.

Fifth.  Add the clams by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let it stop boiling) and keep it for another 8 minutes. Do not forget that this is not a paella dish so the rice should be "very slightly soggy." Then, when you serve the liquid will desappear on the plate. This is the aspect it will have on the pan while cooking ... 

and this is the point at the end of cooking ...

In the course would look like ....

And it's over!  Very easy and tasty!.

Regards,

Esteban

RICE WITH MUSSELS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

"Rice with mussels" or, if you prefer so, "Mussels with rice". Another dish, typical, of sailors and fishermen. At home, we cook it very often because we like a lot and is much easier to prepare tan "paella".

(for 4 people):

- 4 small cups (100 ml cup aprox.) of Rice
- 500 gr. of fresh Mussels
- 2 cloves Garlic
- Olive oil
- White wine
- Parsley
- Salt

For avoidance of doubt, the cup size would be this:  

- Clean, carefully, the mussels by taking away the foreign elements of the shells (algae,...). Open the mussels by cooking them in water (by steam process). Add a few more water that usually because the resulting broth will be used, after passed through a sive, for cooking the rice. Remove one of each mussel shells.
- Peel and slice the garlic.

First.  Using a sauce pan, saute garlic, in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). 

Second. Add the rice and saute it (with the garlic) for 1 minute.  Stir, with a wooden spoon, to prevent sticking.

Third. Add half a glass of white wine and let it to reduce (2 or 3 minutes will be enough time).

Fourth. Add 8 small cups of the broth that we have made on the preparation (from cooking the mussels) and the parsley. If required more water, fill it with hot water. Cook it, on "high heat", for aprox. 10 minutes. It is posible you need to add more broth or water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.

Fifth.  Add the mussels by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let stop boiling) and keep another 8 minutes.  

And there is no more to do!  Just enjoy the food!.

Regards,

Esteban

RICE WITH CHICKEN AND SHELLFISH (PAELLA)

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

Today we are going to cook a rice dish that you could call paella, even though it is not the typical one. It is an easy and filling lunch if you have lot of people visiting. 

(for 8 people):


- 8 small cups (each cup 100 ml aprox.) of rice.
- 500 grs. of fresh mussels 
- 500 grs. of clams
- 6 chicken wings
- 8 pieces of chorizo
- 1 squid, aprox. 300 grs. (also you could use "rings of calamari")
- 300 grs. of small shrimps
- 1 clove garlic
- 1 head of fish (hake, goosefish,...)
- 3 eggs
- Tomato sauce
- 1 cub of meat stock
- Olive Oil
- food colouring (like Saffron).
- Salt

For avoidance of doubt, the cup size would be this:  

- Clean the mussels, taking out the dirt outside like algi. Open them in a pot with a bit of water. When the water starts boiling place them, not all at the same time, and take them out when they open. If they don´t open, it means that they are not good ones. Reserve this liquid (previously drained), because adding a bit of water to it we are going to have a stock to cook the rice with. For each mussle take one side of the shell out.
- Clean the squid and cut it in rings.
- Open the clams (with a bit of water, like with the mussels and reserve the liquid for the rice too).
- Make a broth with the head of the fish. Drain also this stock, that we will use for the rice as well.
- Mix all the stock that we prepared with the cube of meat stock in a pot and keep it warm.
- Boil water just in case the stock is not enough and we should add some extra liquid. 
- Boiled 3 eggs, peal and chop them finely.

First.  Use a paellera, the typical pans for paella (see the next photo), if you don´t have one, use a big flat pan. 

Second. With olive oil fry the chicken wings until they look like gold. Take them out, but the oil should stay.

Third. Fry the squid´s rings until they feel soft (about 7 or 8 minutes).

Fourth. Add to the squid, the shrimps and cook them for 2 minutes. Move them to avoid them sticking on the bottom.

Fifth.  Add the clams, the chorizo, the garlic and the chicken. Move them a bit to mix all. See the photo below.

Sixth.  Place the rice to the mixture, move for a bit.

Seventh.  Add the colouring and move to share it all over the food.

Eighth. Add the broth that we have prepared until the border of the pan, if it´s not enough we should add some boiling water. Should be like 16-17 cups from the ones that we used for measuring the rice. 

Ninth.  Try the stock and add salt to taste.

Tenth.  Add the mussels.

Eleventh.  Add a tablespoon of tomato sauce.

Twelfth.  Let it boil for 10 min and then to medium heat (but should still boiling) for another 9 or 10 minutes. If you realise that it starts to get dry you could add more liquid, until 5 minutes before finishing the cooking.

Thirteenth.  Take the pan off the heat and cover it with a clean tea towel (it is still cooking with it owns steam). Keep that for 3 minutes.

Fourteenth.  Decorate the paella with the egg. Serve quick so the rice doesn´t cook too much. 

Enjoy it..........

Cheers,

Esteban

Note:
-Don´t be afraid to experiment with other seefood and meat. 
-If you can´t find fish to make the stock, you may find bricks with fish broth already prepared.