Poached sole fillets with spinach puree & saffron

For ➍

12 sole fillets

500 g potatoes

350 g spinach

butter*

5 dl fish stock

1 dl cream**

saffron

pepper & salt

for the garnish:

thyme

spring onion

Cook potatoes in salted water, drain and crush.

Stew spinach. Mix into the mashed potatoes. Season with salt and pepper.

Poach the rolled sole rolls in 4 dl fish stock.

Reduce the remaining 1 dl fish stock with 1 dl cream* and a pinch of saffron. Season with salt and pepper.

Decorate with tufts of thyme and spring onion.

*Replace with olive oil

**Replace with oat cream.

Couscous sebha godaar (7 vegetables' couscous)

For ➍

500 g couscous

1 kg lamb (preferably with bones)* 

2 big onions 

1 tomato 

½ ts saffron 

a handful of coriander 

olive oil 

1.5 l vegetable broth 

200 g turnips 

200 g young carrots 

100 g peas 

1 zucchini 

¼ cauliflower 

100 g cooked chickpeas 

a dash of butter 

a few mint leaves

 

Heat the oil and brown the meat. Add the ringed onions. Cover.

Peel the tomato, cut into chunks and, as soon as the onions are glazed, add to the mixture.

Add some of the broth, add the coriander and saffron. Bring to a boil and cook the meat*. (For 500 g, this will take 10-15 m for the meat to heat, and another 10 m to cook).

Meanwhile, chop the vegetables in large chunks and add to the mixture, firm vegetables first.

Steam the couscous on top of the meat and vegetables. When ready, remove the couscous and mix some butter through it.

Serve the couscous on a large plate. Put the meat in the middle, and decorate with some of the vegetables, some sauce and a few leaves of mint of fresh coriander. Serve the vegetables and sauce separately.

*You might prefer to roast the meat separately, with some onions, until done and add it to the vegetables and sauce a few m before serving. While not authentic, it preserves the taste and the structure of the meat very well. Nevertheless, there should be onions to start the vegetables' and sauce preparation.

'Couscous' got its name from the Berber 'k'seksu'. It became the dish we know today in North Africa, with some regional differences in Morocco, Algeria and Tunisia. The latter was adopted by French colonialists and introduced in France as staple food. This recipe can claim to be authentically Moroccan, and refers to the magic power of the number 7. It can be made with 7 other vegetables that taste well together. Couscous can be served with other Moroccan food like Moroccan chicken and Moroccan spiced fish, or even with wokked tilapia. Read more couscous recipes. Read a tip on cooking dried chickpeas.

Chicken* tajine & quinces

For ➍

1 kg chicken in pieces*

2 quinces

2 yellow or white onions

2 tbs sunflower oil

for the charmoula marinade:

2 tbs olive oil

1 ts turmeric powder

1 ts ginger powder

½ ts cumin powder

¼ ts cardamom powder

½ ts pepper

1 ts paprika powder

1½ ts salt zest of ½ preserved lemon

juice of ½ preserved lemon

pinch of saffron, toasted

1 tbs chopped parsley

1 tbs chopped coriander

5 cl of water

Make the charmoula: chop the zest of your pickled lemon very finely. Squeeze out the pulp with your hands. Saffron threads are crushed into small pieces. Mix with the other herbs, spices and olive oil in a bowl. Heat your tajine** until hot.

Cut onions in half and then into slices. Cut quinces into 6-8 wedges. Pour the sunflower oil into your tajine****. Add the onion slices and make sure they are evenly distributed over the tajine.

Then divide the quince wedges over it. Sprinkle the rest of the charmoula over the tajine with a spoon.

Put the tajine** on a low heat. Let it stew for at least 1 h.

Check after 30 m whether there is still enough moisture in the tajine, as the onions release moisture. If necessary, add a little water.

Serve the tajine warm and traditionally with bread.***

*Cook the recipe with pieces of rabbit. You might to adjust the cooking time.

**For those who don't have a tajine: you can follow the steps above in a sturdy casserole.

Or bake in the oven:: bake the chicken golden brown in a pan and then mix it with half of the charmoula. Take a casserole and place half of your onions in it, then place the chicken, the rest of your onions, the quinces, the rest of your charmoula and the water. Cover with aluminum foil. Bake in a preheated oven at 180°C for 30-45 m.

***Or serve with couscous, rice, bulgur or other grains. In the latter case  pay close attention to the moisture level, you will probably have to add the entire 5 cl of water or even more.

Risotto with mushrooms, shrimps & saffron

For ➍
250 g mushrooms
300 g carnaroli rice
1 onion
1.3 liters vegetable stock
40 cl white wine
2 tbs butter
250 g North Sea shrimps
1 ts saffron threads
lemon juice

Fry the chopped onion in tbs of butter, add the risotto rice and stir carefully.
Add wine and let cook briefly.
Add the vegetable stock and saffron and cook about 17 minutes over medium fire.
Cut the mushrooms. Cook them in 1 tbs of butter and a hefty drop of lemon juice.
When the rice is al dente, add the mushrooms and shrimps.
Season with salt and pepper and serve immediately.

Read tip for a quick risotto.

Waterzooi van hondshaai & saffraan (saffron waterzooi of dogfish)

For ➍
600 g dogfish, cut into 5 cm pieces [or firm white fish like cod]
1 l fumet*
2 stalks leek
4 stalks celery
1 fennel
3 onions
2 cloves garlic
1 tbs olive oil
3 sprigs thyme
3 laurel leaves
4 capsules saffron powder (or threads)
a splash vermouth​
15 cl cream**
1 tbs soft butter***
1 tbs flour***
a few twigs chervil
sourdough bread
pepper & salt

Heat the fish fumet.
Clean the leek, celery and fennel and cut them into rough pieces.
Peel the onions and cut them roughly.
Peel the garlic, press into pulp.
Heat the olive oil in a large pan. Fry the onions. Add the leek, celery and fennel. Simmer for a while. Add the garlic pulp.
Put the pieces of fish on the vegetables.
Add the thyme, laurel and saffron. Mix carefully, add a splash of vermouth.
Pour the hot fumet over the fish. Add the cream.**
Add freshly ground pepper and salt.
Let the waterzooi boil on a gentle fire for about 5 m.
Knead the butter and the flour into an even mixture.***
Stir some of the mixture under the cooking liquid to bind the sauce.*** [ Add some more if necessary].***
Continue to simmer for another 10 to 15 m.
Check a piece of fish whether it is done.
Sprinkle with soms chervil. Serve with sourdough bread.

*Use less if you want a thicker sauce without butter or flour.*** Be sure the fish is covered with liquid.
**Use soy replacement product to avoid real cream.
***Omit if you want. Make the sauce thicker by reducing the amount of fumet. See (*).

Risotto alla Milanese (Milanese saffron risotto)

For ➍
350 g uncooked Arborio rice
40 g unsalted butter, divided*
3 tbs (or 60 g) beef marrow*
1 l beef stock
1 onion, thinly sliced
1 tsp saffron powder
15 cl dry white wine
salt to taste
75 g Parmigiano cheese

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow* in the butter for about 10 m. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside.**
Sauté the rice in the pan over medium heat for 5 to 7 m, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and Parmigiano cheese. cheese. Turn off the heat, cover and let sit for 4 or 5 m.
Serve as a bed for ossobuco alle Milanese. Or by itself with as much Parmigiano cheese sprinkled over as you like.

*If not using beef marrow, use 90 g butter.
**Or leave the onions in the butter.

Risotto alla Milanese is about the only risotto served as a side dish.
Read the tip to make a quick fool-proof risotto.
Read another recipe for a saffron risotto.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.

Bouillabaisse de poulet aux légumes (Provençal chicken stew)

For ➍
4 chicken breasts
1 carrot, chopped
1 fennel, chopped
1 leek (white), sliced
4 tomatoes
1 jet of pastis
1 capsule of saffron threads
½ chicken stock cube
2 potatoes with firm flesh
5 cl olive oil
pepper & salt
1 baguette
chopped chives
fresh rouille

Heat 5 cl of olive oil in a casserole. Add the chopped and sliced ​​vegetables; sauté for 10 m over moderate heat (vegetables should be transparent without losing their colour).
Wash and chop the tomatoes. Sift tomato juice over vegetables, squeeze the pulp to extract the most juice.
Season with salt and pepper. Add pastis and saffron. Add 0.5 l of water. Melt the stock tablet; bring to a boil, cover and cook at a rolling boil for 5 m.
Peel the potatoes and cut into small cubes 0.5 cm. Add the potatoes to the other vegetables and cook 10 m, uncovered.
Poach the chicken breasts in the sauce for 20 m. Do not boil but maintain just below boiling point.
Meanwhile, prepare the rouille.
Cut the baguette into slices and brown under the grill.
Divide the chicken breasts on plates. Surround with the vegetables and the sauce. Smear the rouille on the rust baguette pieces and arrange them around the chicken pieces. Garnish with chopped chives.

Couscous & veal shank

For ➍
1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen

Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub  the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.

Sint-Jacobsschelpen met witloof (scallops & endives)

For ➍
12 scallops, cleaned & dried
4 heads of chicory
2 knobs of butter
1 shallot, chopped finely
1 dl white wine
about 20 saffron threads
1 dash of cream
5 knobs of butter
1 tbs chopped chives
coarse sea salt
salt & pepper

Put the cleaned endives in a pot with a thick bottom. Add salt. Add a splash of water until the chicory is covered for ⅓. Add a knob of butter. Put the lid on the pot and let it simmer gently. Turn the endives after 15 m.  Let simmer gently for 15 m.
Melt a knob of butter in a pan. Add the shallots. Cook for 3 m without browning.
Add the white wine and let boil 10 m or until volume is reduced to  ¼.
Turn up the heat under the endives to high. Remove the cover. Allow the moisture to evaporate and brown the endives on both sides.
Put a dash of cream and the saffron to the sauce. Bring to the boil. Add 4 knobs of butter (1 per person) and melt on low heat. Remove the sauce just before the boiling point. Add salt and pepper and shake the pan  nicely to bind the sauce.
Pepper the scallops.
Cook the scallops over high heat in a pan with non-stick coating for 2 m per side.
Put the scallops and chicory on the plates. Draw a dash of sauce around. Garnish with chopped chives.

Read the braising endives without water tip, the cooking endives @ microwave tip and on cooking (frozen) scallops. Read a quicker version or the related scallops with endives & leek recipe.

Shahi ghost korma (braised lamb with yogurt)

For ➋
400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil

Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.

Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.

Then add meat and marinade. Then add the cinnamon and garlic.

Cover and cook for 1 h.

Once the meat is cooked, add cream and saffron.

Reduce the sauce, uncovered, till thick.

Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.

'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.

Saffron risotto with fish & fennel

For ➍
1 shallot, cubed
1 large fennel, sliced (save the foliage for decoration, shred)
8 cl warm fish fumet
50 g butter
300 g Arborio rice
1 envelop of saffron threads
1 dl white wine
250 g firm white fish fillet, e.g. cod, chunked
100 g prawns
4 tbs cream
salt & pepper
150 g Parmigiano, grated

In a skillet, heat half of the butter, fry the onion. Add rice and stir until coated with oil.
Add fennel, saffron threads, white wine and 0,6 l of the fish fumet. Simmer for 20 m. Stir regularly. Add some more fumet if necessary.
Add chunked fish for the last 10 m.
Add cream, rest of the butter, prawns and half of the cheese*. Stir for a few minutes. Add salt and pepper.
Scatter rest of cheese* and shredded foliage over the risotto.
Serve with a half dry white wine, e.g. a sparkling white Lambrusco.

Saffron, the dried stigmas of the crocus, is believed to cure depression, women's menstruation and to work as an aphrodisiac and stimulant. It is widely used in the Mediterranean cuisine. The bright colour gives the risotto a golden glow, the slightly sweet smell enhances the fennel taste.
Illustration Saffron was painted by Mark Rothko in 1957.
Read the tip on making a quick risotto.

Tfaia (Moroccan red onion marmalade)

For ➍
1 kg sweet red Spanish onions, cut finely
3 cinnamon sticks
pepper & salt
20 cl honey
olive oil
a few threads of saffron
½ kg soaked dried raisins*

Heat olive oil in a large pan, add onions. Reduce heat, cover and let simmer until onions are reduced and soft.

Add cinnamon, saffron, raisins, pepper & salt. Cover and simmer for about 45 m.

Add honey, pepper & salt.

Serve with chicken or lamb couscous.

*Use 2 skinned and chopped peaches instead.

This red onion marmalade was developed in Moorish Spain and exported to North Africa.

Rijsttaart (Belgian rice tart)

For ➑
flaky pie crust dough (pâte brisée) or pâte levée*
75 cl milk
100 g (dessert) rice
75 g sugar (with 2 small bags of vanilla sugar when vanilla bean is not available)
vanilla bean
10 g butter
2 eggs
100 g almonds**
saffron***
powder sugar

Melt the butter in a pan. Add the rice and mix. Scrape the vanilla bean. Add with the sugar and milk, and stir well. Slowly simmer over low heat until the milk is almost completely absorbed. Remove from heat. Butter a pie form. Line the pan with the dough.
Preheat the oven to 200°C. Mix the almond powder and the 2 eggs with the rice. (Add saffron for a yellow colour.***) Pour the rice into the shape, and bake for 30 to 40 m.
When cold, sprinkle the tart with powder sugar and serve.

*Or the crustier pâte feuilleté. You could use ready-made dough.
**Replace the almonds with crushed macarons for the Verviers version. (Belgian macaroons differ from the colourful French, being a nutty cookie, it is a speciality of Verviers.)
***Optional.

Rijsttaart or tarte au riz is a traditional Belgian tart, always made with a rice & milk mixture and some dough (a pâte brisée, or a pâte feuilletée, puff pastry dough, will do).
The base is the sweet rice & milk mixture, already known in Baghdad, and probably brought to the Low Lands by the Spanish in the 16th century. The rather firm rice pudding features on the 1567 Pieter Brueghel painting of a wedding as a not very common treat, with expensive products such as saffron, rice and sugar. In popular lore, heaven was depicted as a place where one would eat rice pudding every day. The rice pie was probably invented by bakers as an easier to handle variant to the rice pudding in plates. It was called 'blanke doreye', meaning 'gilded white', as the pie turned golden in the oven, with the rice being white. 'Doreye' is still the name of the Liège and the Verviers rice pies.

Read the related 'witte rijstpap' (white rice pudding) recipe.

Saffron noodles with crayfish

For ➍
250 g fresh noodles
12 crayfish*
1 zucchini, cut in rounds
1 clove of garlic, chopped
6 mint leaves, shredded
6 basil leaves, shredded
60 g pine nuts
8 cl olive oil
1 capsule saffron powder
salt & freshly ground pepper

Heat water in a pan with a pinch of salt. When boiling, drop the noodles in, add the saffron and let cook for 3 m. Transfer to a recipient and drain.
Heat 2 tbs of oil, and sauté the zucchini for 5 m.
Heat 1 tbs of oil. Sauté the crayfish and pine nuts for 2 m.
Drain the noodles. Heat remaining oil. Add the pasta and the chopped garlic and sauté for 3 m.
Add zucchini, crayfish, pine nuts, mint and basil leaves, and mix. Add some salt and pepper.
Serve with a glass of cool but not cold Muscadet.

*Use large prawns instead.

Fennel mayonnaise

For ➍ (15 cl or 10 tbs)
1 small fennel bulb****
1 tbs fresh lemon juice
⅛ ts sea salt
4 tbs olive oil

Trim and roughly chop a small fennel bulb.
Steam** until tender, in 5 to 7 m. Let cool to room temperature.
In a blender, puree the steamed fennel with 1 tbs fresh lemon juice and ⅛ ts of sea salt.
With the blender running, drizzle in 4 tbs olive oil until smooth.

*Will suit (grilled) fish and shellfish. You can put the mayo onto the fish before grilling for a special taste. Grilled chicken might work too. Use it very fresh. Save in refrigerator for 1 day.
**For a more pronounced taste, grill the sliced fennel.
***A quicker method would be to add chopped uncooked or pureed cooked fennel to mayonnaise.
****The method can also be used with fresh garlic.

Read more on fish & fennel combinations: Italian fish parcel, prawns & fennel, grilled salmon & fennel salad, braised fennel with peppers, saffron risotto with fish & fennel, a parcel of fish & fennel.

Risotto with roasted pumpkin

For ➋
500 g pumpkin (or butternut squash)
2 tbs olive oil
salt & pepper
½ onion, diced
150 g Arborio rice
pinch saffron (optional)
10 cl white wine
60 cl chicken (or vegetable) stock
2 tbs butter
50 g Parmigiano, freshly grated

Preheat oven to 200°C.
Peel the pumpkin, halve it and remove seeds. Cut into 2,5 cm cubes. Place squash in roasting dish, toss with 1 tbs olive oil, 1 ts salt and ½ ts pepper. Roast until tender and golden in spots, about 25 m. Toss once to ensure even roasting.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In saucepan, heat 1 tbs olive oil, add diced onion and saute until translucent.
Add rice to onion and oil mixture and stir until the grains are coated. Add the wine and let it reduce slightly. Add 20 cl of stock, along with the saffron. Simmer, stirring occasionally, until the stock is absorbed, 10 m. When the stock is almost gone, add some more. Repeat the process.
When the liquid is absorbed, remove pot from heat, stir in butter and cheese. Toss in roasted squash. Add salt and fresh pepper to taste.

Read the tip on making a quick risotto.

Kesksou belfoul (couscous with veal meatballs & broad beans)

For ➍
400 g fresh broad beans, cut
ground ginger
1 ts saffron
4 onions
400 g veal meat, minced*
5 slices of bread
1 bush of parsley
2 bushes of coriander
1 egg
1 ts cumin powder
1 ts cinnamon
2 tbs pistachio nuts (not salted), peeled/pistachio kernels**
salt & black pepper

Grate 2 onions, chop the parsley and 1 bush of coriander. Soak 5 slices of bread in water or milk. Press them dry. Mix onions, parsley, bread, meat, egg, ½ ts of cumin, 1 ts of cinnamon, 2 tbs of pistachio nuts**, salt & pepper. Roll the meatballs with wet hands.

Cut 2 large onions. Heat oil in the lower part of the couscoussière (or a deep skillet like a steamer). Add onions, black pepper, 1½ ts of ginger, 1 ts of saffron, 1 bush of coriander and salt. Sauté on low fire. Add 2 l of water (or enough to contain meatballs and beans).

When the broth is boiling, put in the meatballs. Boil for 20 m.

Put the couscous*** on top in the steaming pan. Cover.****

After 10 m, add the broad beans to the broth. Cover.

When ready, put the couscous on a plate.***** Decorate with meatballs and beans.

Serve broth in a separate bowl.

*Use chopped veal instead of meatballs. Cut into chunks, add to the onions, and braise. Add 2 l of water.
**Use pine nuts instead.
***Moisten couscous the traditional way before steaming, or use precooked. Remove couscous when ready.
****Or: steam couscous in another steamer or, when using precooked, add some of the broth to moisten the couscous.
*****Mix ½ tbs of butter through the couscous.

The secret ingredients of these meatballs are pistachio nuts. Native to Persia, their cultivation was spread by the Islamic conquest of the Mediterranean, and used in luxurious sweets. They add an unexpected taste and crunchy bite to the meatballs.

Easy zarzuela

For ➍
1 onion, minced
10 cl olive oil
50 g bacon, chopped
10 almonds, crushed
500 g tomatoes, peeled, seeded & cut in chunks
200 g red peppers, peeled, seeded & cut into strips
4 cloves of garlic, chopped
a dash of saffron
1 leave of laurel
20 cl dry white wine
juice of ½ lemon
900 g of fish, mixed & cut in chunks*
150 g octopus rings**
100 g large prawns (gambas), boiled
100 g mussels, boiled or steamed
1 tbs parsley
salt & pepper
4 tbs of cognac, Spanish brandy or dry sherry

In a deep, iron-cast pan fry the onion in 5 cl olive oil. Add bacon, almonds, chopped tomatoes and peppers, garlic, saffron, laurel and salt & pepper. Simmer for 15 m.

Add the rest of the olive oil. Add white wine, lemon juice, fish chunks and octopus rings. Stew gently for 8 m. Add mussels and prawns. Simmer for another 2 m. Add the cognac. Sprinkle parsley on top when done.

Serve with fresh bread, sprinkled with olive oil.

*Try to have at least 3 kinds of (firm) fish.
**Optionally discard the octopus. Replace with more fish or mussels.
***You could alternatively use chicken instead.

The zarzuela is also a very popular musical entertainment, with easy melodies and strong characters.
Illustration taken from a Spanish postal stamp series on the Masters of Zarzuela.

Chorizo & rice

For ➍
250 g cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
300 g Arborio rice
4 chicken thigh fillets, halved*
200 g sweet chorizo, thickly cubed**
2 ts chopped fresh rosemary
1 l hot chicken stock
pinch saffron strands***
8 large, raw prawns*
salt & freshly ground black pepper

Preheat oven to 220°C. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 m until the tomatoes are softened.

Stir in the rice, chicken, chorizo**, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 m.

Stir in the prawns and return to the oven for a further 10 m until the rice is tender and the chicken cooked through.

Serve with a strong full-bodied red wine.

*Alternatively, cook on stove top. Omit the tomatoes, fry the onions in olive oil, add the rice with only the chorizo. Omit the prawns and add thickly cubed slices of pata negra (or very good bacon) for the last few minutes of cooking. Serve with baked tomatoes as a side-dish.
**For a less pronounced peppery taste of the dish, bake the chorizo cubes in some oil and add to the finished dish. Or put the chorizo cubes in some milk for 15 m to diminish the spicy taste.
***Optional.

Read the tip on making a quick rice dish.