SPANISH; paella

Ingredients:

* 600 grams rice (short grain)
* Half a chicken in pieces
* 2 artichokes
* 2 medium-sized red peppers
* 2 mature tomatoes
* Black pepper
* Garlic
* Parsley
* A strand of saffron
* Olive oil (one glass, about 1/4 litre)
* 1/2 lemon
* A sprig eacho of rosemary and thyme
* Salt


Directions:


1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water,
    and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice,
   stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes,
   red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands
   (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs
   racks in supermarkets) and salt.
4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes.
   Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should
   have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is
   standing (many Spaniards use paper to cover the pan).

SPANISH; Garlic Chicken- Pollo Al- Ajillo

Ingredients:

* 2 1/2 lbs whole chicken
* 1 lemon
* 6 garlic cloves
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 sprig of flat leaf parsley
* 1 1/2 cups (375 ml) extra virgin olive oil
* 1 bay leaf
* 1/2 cup (125 ml) white wine
* 1 1/2 lb (about 4 medium) potatoes
* 1 cup chicken broth (optional)
* 1 small hot pepper (optional)
* 1 tsp Spanish sweet paprika
* 3 Tsp red wine vinegar
* pinch of sugar

Directions:

Cut chicken into 10-12 pieces. Rinse and pat dry. Place chicken in a large glass dish.
Squeeze lemon juice over the chicken. Peel 2 garlic cloves and chop finely. Sprinkle garlic, 1/2 tsp salt and 1/4 tsp pepper and rub into chicken.Allow to marinate for 1-2 hours.Pour half the oil into a large heavy bottom frying pan and heat on medium. Remove the chicken from the marinade and drain well. Brown the chicken in the oil on both sides.Then, remove it from frying pan and place in a large casserole dish or deep frying pan.And the white wine and bay leaf. Cover and simmer on low until the wine is reduced.While chicken simmers, peel and cut potatoes into thin round slices or small cubes. Heat new oil in a small frying pan on medium high and fry potatoes. Remove potatoes and add to chicken. If more sauce is desired,
 add the cup of broth now. Reduce heat to low and continue to simmer covered.Finely chop parsley
and sprinkle over chicken.Peel the other 4 cloves of garlic and thinly slice. In the same pan used to fry the thicken, lightly sauté the garlic, and add the hot pepper (optional).

    Add Spanish paprika, vinegar, sugar and salt. Stir, scraping the bottom of the pan. Pour over chicken. Adjust salt and serve.