Paella This should feed four hungry people. To Feed 6: 2 cupped handfuls of arborio rice 1 handful of squid rings 1 small onion 1 handful of clam meat 3 cloves of garlic (crushed) 1 handful of mussel meat 1 thinly sliced red & green pepper 2 handfuls of tiger prawns Approximately 1 ltr of fish stock 3 shredded chicken legs Pinch of paprika, salt and pepper To Start: Allow your pan to warm gently on the stove while softening the onions, garlic and peppers. Add the chicken and sear the edges. Add the rice and coat with all of the “so far” ingredients. Add the stock in dribs and drabs, so the rice can absorb it in its own time. Don’t rush this part. When the rice is coming together, much like a risotto, it is time to add the fish. Stir until the fish has lost its crunch. Add any seasoning. Turn off the heat. Open some more wine and ask your guests to help themselves. This is a very social and very easy dish, and involves little preparation with a great end result. However, as with any rice dish, it must be treated with the utmost respect; if you forget the rice while it needs you, it will punish you. Sangria: 1 bottle of rioja + half a bottle of soda water + 1 cut orange +some brandy + some grand marnier. Cheers ... now where’s the cheese board?