A Portuguese Delight!

Paella

Ingredients:

2 lbs. Mussels

3/4 lb. Cod

3 links Chorizo

1 lb. Shrimp

1 cup dry white wine

2 packages Goya Spanish yellow rice

1 can Peas

1 handful of Basil

Directions:

Using directions from the box, cook the Goya rice. Boil water in a saucepan to cook shrimp. Add oil to a frying pan, cook Chorizo links. Remove and drain on a paper towel. In a saucepan, add mussels and 1 cup of wine and basil. Cook until mussels open, then drain. Add more oil and fry cod in the same frying pan. Slice Chorizo into bite sized pieces. Add can of peas to the finished rice. Add Chorizo and mussels. Drain shrimp and remove tails before adding them to the rice mixture. Gently toss together. Lastly add the cod to the top. Enjoy!

Slicing Chorizo in half helps it cook
more quickly

Cook shrimp thoroughly and remove
tails after

Cooking mussels in wine adds a nice flavor

Cod is done cooking when it starts to
flake into small pieces

What a lovely mixture of flavors!

A little Austrian nostalgia

Chicken & Mushrooms

Ingredients:

2 lbs. Chicken breast or tenders

2 cans chicken broth

3 cups rice

2 Shallots

1/2 lb. Chanterelle mushrooms

1/2 lb. Oyster mushrooms

1 cup dry white wine

1/2 cup flour

Directions:

In a saucepan add 3 cups of rice with 6 cups of water. Heat on medium. Coat chicken in flour. Heat oil in a fry pan. Add chicken in 1-2 batches. (You only need to brown the chicken, it doesn't have to be cooked through just yet.) Remove chicken and drain on a paper towel. Add sliced shallots to the frying pan. Slice the mushrooms into even sized pieces and add them to the frying pan. Once the mushrooms begin to lose water, add the chicken back into the pan along with the two cans of chicken broth and 1 cup of wine. Cook until chicken is cooked thoroughly and the alcohol has burned off. Serve atop a bed of rice. 

Chanterelle & Oyster Mushrooms

Coat chicken in flour before cooking

Finished product, delicious!