• 4 chicken thighs
  • salt and pepper
  • 2 oz olive oil
  • 2 oz onion medium dice
  • 1 tbsp chopped garlic
  • 2 oz red pepper diced
  • 2 oz green pepper diced
  • 12 oz long grain rice
  • pinch of saffron
  • 26 oz chicken stock hot
  • 4 oz chorizo cooked and sliced
  • 1 lbs clams scrubbed
  • 12 cockels scrubbed
  • 1 lbs prawns
  • 1 lobster cut up
  • 1 lbs mussels debearded and scrubbed


Season the chicken with salt and pepper. Pan-fry it in the olive oil, browning it well. Cook until done approximately 20 minutes. Remove the chicken and reserve.

Add onions, garlic, and peppers to the pan and sauté until tender.

Add the rice and sauté until it turns translucent.
Add the saffron to the chicken stock. Stir the chicken stock into the rice and bring to a boil.
Add the chorizo, clams, and cockles to the pan. Cover and place in a 375 degree oven for 20 minutes.

Add the shrimp, lobster, and cooked chicken to the pan. Cover and cook for an additional 15 minutes.

Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot, and the shellfish are open, approximately 5 minutes.

Yield: 4 servings

Pecanned Trout


  • butter
  • 12-- 1/2 in thick slices of butternut squash
  • salt
  • pepper
  • sherry
  • 2-1 pound trout fillets
  • 12 tbsp chopped pecans
  • 8 teaspoons fresh parsley leaves chopped
  • 1 tiny clove garlic chopped


Heat tiny amount of butter in a nonstick skillet and cook the squash until tender, about 7-8 minutes.

Season with salt and pepper and add a dash of sherry, and set side.

Preheat oven to 375 degrees, and wipe oven proof plate with butter or oil.

Arrange the fillets on the plate and season with salt and pepper.

Mix together pecans, parsley, and garlic and sprinkle over the fillets. Spray the fillets lightly with butter and bake until fillets are done, about 6-8 minutes.

Serve with squash on plate.

Yield: 4 servings

Sesame Swordfish, Marlin, Or Yellow-Fin Tuna


  • 3 lbs swordfish or yellow-fin tuna
  • 4 oz sesame oil
  • 3 oz sesame seeds
  • 4 oz fish stock
  • 4 tbsp tamari sauce


Brush both side of the fish with sesame oil. Coat both sides of the fish with sesame seeds.

In a very hot pan, sauté the fish in the remaining oil. Turn the fish and place in 375 degree oven to finish cooking it.

Remove fish from pan, and heat up fish stock and tamari sauce thoroughly.

Pour sauce over fish and serve.

Yield: 4 servings