The Saucy Chef

Sweet pumpkin and prawn salad.

Gazpacho (tomato soup)

Ingredients:

- 250 g of diced tomatoes without skin and seeds
- 1 diced cucumber
- 1 diced onion
- 1 diced red pepper
- 1 dice garlic clove
- 10 ml vinegar
- 2 slices of white bread without crust
- 30 ml of olive oil
- 200 ml of tomato juice
- a pinch of salt
- a pinch of pepper
- a steam of scallion shopped

1 Blend half of the vegetables, add vinegar, 1 slice of bread and a little of olive oil.
2 Add tomato juice , salt and pepper and put in the fridge for 10 min.
3 Make croutons with the other slice of bread.
4 Add the tomato mixture to a nice bowl and trow diced vegetables, scallions and the croutons over the top!!!

The foremost characteristic of Spanish food are garlic and olive oil. The use of those ingredients are obligatory and to complete, The Deserts as, leche frito, dulce de leche, crema de cava with pears and a few ingredients give a special touch like almonds and eggs!

So the dish of today it's Paella Negra.


Ingredients:

- 500 g of Calamaris
- 6 King Prawns 25/6
- 100 ml of extra virgin olive oil
- a pinch of salt
- 2 plum tomatoes without seeds and skin
- 1 red pepper sliced
- a pinch of paprika
- 2 garlic cloves tinny cubes
- 200 g of arborium rice
- Fish stock or Fumet(it's basically a home made fish stock)
- calamari ink ( the necessary to turn in to black color)
- a pinch of black pepper

1.Clean and slice calamaris into rings, keep the tentacles.
2. Clean king Prawns keep the shell if you like.
3.Know it's nice if you can make in a Paellera it's a specific pot for make paellas, if you don't just use a big fry pan, so heat the olive oil in the pot fry the calamaris and the prawns, just until they change into a good golden color, reserve then.(that only take up to two minutes).
4. In the same pot add tomatoes, half of red pepper, paprika and garlic, fry for a few minutes.
5. Add the aborium rice and the fish stock( already dissolved in 500 ml of water), salt and pepper.
6. Cook in simmer for 20 min and add the calamari ink( dissolved in 50 ml of fish stock).
7 Over the top add the cooked calamaris and prawns, and the other half red pepper and live for a few minutes more.
DONE ready to eat