Seafood Paella

This paella recipe is one of my favourites.  The techniques are largely simple and the dish will taste great if you do them right.  There's also enough process here to make you feel really good when it does taste great, so you get the best of both worlds.  Because you're using good seafood this is perfect to impress especially as it packs a great flavour.  If you don't want or like seafood you can mess around with changing the type of stock and main ingredients.  Rabbit is a very traditional one for instance.  I use the Moro cookbook's paella recipes for basic quantities, temperatures and times, though I have found myself tweaking these, especially as I feel the use about a quarter too much stock and underestimate how much people eat.  The use of green beans in the base is stolen shamelessly from my step-mother who makes the best paella around.  Since you probably wont get that this will do as a substitute.

Pot Roast Chicken with Lemon and Spices

I had a chicken in the fridge that needed eating and since I'm was going out for a Christmas dinner with friends I didn't just want to roast it, since I'm having roast bird this evening. So I improvised a bit and really enjoyed the results, so here it is.  I don't really like it when people call dishes Moroccan Chicken or something like that, even though they've just thrown some Middle Eastern spices over it.  So I won't call mine anything like that.  Its a chicken with spices that go together done as a pot roast.  Its very nice.