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14
Apr, 2021
Belgian Endive Salad

Belgian Endive Apple Salad

How to cook 34 authentic global recipes without tedious planning.
Belgian Endive Salad

Belgian Endive Apple Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande. 

Ingredients

  • 2-3 Belgian endives
  • 1-2 sweet apples
  • 1 tbsp (apple cider) vinegar
  • 1 tbsp (vegetable) oil
  • salt & pepper
  • Optionally:
  • crushed walnuts
  • fresh parsley, chopped
  • crumbled blue cheese or feta.

Instructions

Slice endives into 1/4 inch wide strips.

Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.

Season to taste with salt & pepper.

Finish with vinegar and oil.

Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.

© Recipe: SpiceBreeze
Belgian Endive Apple Salad
 
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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1
Apr, 2021
Thailandese Pad See Ew

Thailandese Pad See Ew

How to cook 34 authentic global recipes without tedious planning.
Thailandese Pad See Ew

Thailandese Pad See Ew

SpiceBreeze
The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
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Hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 8 oz chicken breast thighs, or tenders, thinly sliced
  • 12 oz bok choy leaves sliced, stems thinly sliced
  • 8 oz wide long noodles* al dente**
  • 2 cloves garlic chopped
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Instructions
 

Step 1)

  • In a CUP, mix sugar and Pad See Ew spices.
  • Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  • In a large PAN or WOK, heat 1 tbsp oil over high heat.
  • Fry chicken until brown.
  • Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  • Reduce heat to medium. Add 1 tbsp oil.
  • Stir-fry garlic until fragrant (about 30 sec.).
  • Fry bok choy stems until soft. Take them out.

Step 4)

  • Fry noodles until they dry out.

Step 5)

  • Add the sauce and toss until all noodles are well coated.

Step 6)

  • Crack the eggs into the center of the PAN and break the yolk.
  • When the eggs are half-cooked, mix them with the noodles.

Step 7)

  • Increase heat to high.
  • Fry noodles until they start to burn a bit.

Step 8)

  • Add bok choy leaves.
  • Return the stems and chicken without any liquid.
  • Stir-fry until reheated and leaves are wilted.
  • Optionally, finish to taste with lime juice and fish sauce.
  • Enjoy!

Notes

* Try fresh rice noodles if you can find them.
** Cooked until still really firm to the bite.
*** Recommended: 1/3 dark soy sauce if available.
  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Thailandese Pad See Ew

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to “fried [with] soy sauce.” It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.

  • 8 oz chicken breast (thighs, or tenders, thinly sliced)
  • 12 oz bok choy (leaves sliced, stems thinly sliced)
  • 8 oz wide long noodles* (al dente**)
  • 2 cloves garlic (chopped)
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Step 1)

  1. In a CUP, mix sugar and Pad See Ew spices.
  2. Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  1. In a large PAN or WOK, heat 1 tbsp oil over high heat.
  2. Fry chicken until brown.
  3. Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  1. Reduce heat to medium. Add 1 tbsp oil.
  2. Stir-fry garlic until fragrant (about 30 sec.).
  3. Fry bok choy stems until soft. Take them out.

Step 4)

  1. Fry noodles until they dry out.

Step 5)

  1. Add the sauce and toss until all noodles are well coated.

Step 6)

  1. Crack the eggs into the center of the PAN and break the yolk.

  2. When the eggs are half-cooked, mix them with the noodles.

Step 7)

  1. Increase heat to high.
  2. Fry noodles until they start to burn a bit.

Step 8)

  1. Add bok choy leaves.
  2. Return the stems and chicken without any liquid.
  3. Stir-fry until reheated and leaves are wilted.
  4. Optionally, finish to taste with lime juice and fish sauce.
  5. Enjoy!

* Try fresh rice noodles if you can find them.

** Cooked until still really firm to the bite.

*** Recommended: 1/3 dark soy sauce if available.

  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
31
Mar, 2021
Indonesian Gulai

Indonesian Gulai

How to cook 34 authentic global recipes without tedious planning.
Indonesian Gulai

Indonesian Gulai

SpiceBreeze
Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.
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hands-on time 30 minutes
Course Recipes
Cuisine Indonesian
Servings 3

Ingredients
  

  • 1 lb chicken breast or thighs cut into 1-inch pieces
  • 2 cups rice
  • 1/2 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 English cucumber sliced
  • 8 oz broccoli or bok choy steamed
  • 3 shallots finely chopped
  • 2 cloves garlic finely chopped or grated
  • 1/2 inch ginger finely chopped or grated
  • oil
  • salt

Gulai Culinary Spice Kit

  • Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

  • anchovy or shrimp paste to taste
  • fresh chilies

Instructions
 

  • Cook rice according to package instructions.
  • In a POT, heat 1 tbsp oil over medium heat.
  • Fry onions and garlic for 1 minute.
  • Carefully of splatters, add tomato puree and Gulai spices.
  • Optionally, add anchovy or shrimp paste. Mix well.
  • Cook over low heat for 5 minutes.
  • Add chicken and 1 cup hot water.
  • Bring to a boil and cook over low heat for 5 minutes.
  • Add coconut milk.
  • Optionally, add whole fresh chilies.
  • Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
  • Take the chicken out, shred it with two forks, and return it to the sauce.
  • Serve with rice, steamed vegetables, and cucumber slices.
  • Enjoy!

Notes

  • Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
  • Substitute coconut milk with heavy cream.
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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16
Mar, 2021
Spice Bag

Dublin Spice Bag

How to cook 34 authentic global recipes without tedious planning.
Spice Bag

Dublin Spice Bag

SpiceBreeze
Spice Bags have become a popular street food sensation in the bustling streets of Dublin. Their origins are somewhat mysterious, but Spice Bags are essentially paper bags filled with succulent fried chicken and crispy fries, generously topped with onions, occasionally bell peppers, and zesty chili slices for an added kick. Notably, Sichuan pepper often plays a role in the Chinese Five Spice blend, contributing to the bags' distinctive flavor profile. For those unfamiliar with its potency, it's advisable to start with using up to half of the provided pouch, gradually adjusting to personal taste preferences.
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hands-on time 30 minutes
Course Main Course
Cuisine Asian, Irish
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast [1] bone and skinless, cut into thin strips

Fresh Produce

  • 3 tbsp orange juice [2]
  • 2 lbs potatoes [3] peeled, cut in stripes
  • 1 onion peeled, halved, sliced (optional)
  • 1 bell pepper green and/ or red, cut in thin stripes (optional)

Dairy & Eggs

  • 1 egg

Packaged Goods/Staples

  • 4 tbsp soy sauce [4]
  • 2 cups breadcrumbs [5]
  • oil & salt
  • 4 paper bags optional

Culinary Spice Kit

  • Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
  • Pouch [2] Sichuan pepper, chilies (mild)

Instructions
 

Marinate the Chicken

  • In a BOWL, mix the chicken, Spice Bag [1] spices, 3 tbsp of tamari, orange juice, and Spice Bag [2] spices to taste.
  • Cover and let it marinate in the fridge for 1 hour.

Potatoes

  • In a BOWL, mix the potatoes with 3 tbsp of oil and salt to taste.
  • Place the potatoes in a single layer on a non-stick BAKING SHEET.
  • Bake in the oven at 400°F for 30-40 minutes, turning them halfway through the cooking time.

Prepare the Chicken

  • On a PLATE, beat an egg and add salt to taste.
  • Coat the chicken thoroughly with the beaten egg.
  • On a different PLATE, spread breadcrumbs.
  • Coat the chicken thoroughly with the breadcrumbs.

Fry the Chicken

  • In a PAN, heat 2 tbsp of oil over high heat.
  • Fry the chicken pieces until they turn brown and crispy.
  • Remove the chicken from the pan and set them aside.

Fry the Vegetables

  • In the same PAN, fry the onion for 5 minutes over medium heat.
  • Add the bell pepper and 1 tbsp of tamari halfway through cooking.

Serve

  • Serve the chicken and potatoes in paper bags.
  • Top with the fried vegetables.
  • Enjoy!

Notes

[1] Variation: Substitute chicken with boneless pork cutlets or firm, drained tofu.
[2] Alternative: Any fruit juice of your choice.
[3] Optionally, substitute potatoes with sweet potatoes or yam or frozen fries.
[4] Visit our blog for soy sauce alternatives.
[5] Variations: panko or ground almonds. 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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8
Mar, 2021
Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

How to cook 34 authentic global recipes without tedious planning.
Sichuan Mǎyǐshàngshù

Chinese Mǎyǐshàngshù

SpiceBreeze
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
 
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Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Protein

  • 0.75 lb ground pork, poultry, or veal[1]

Fresh Produce

  • 5 green onions sliced

Packaged Goods/Staples

  • 3.5 oz very thin spaghetti aka capellini[2]
  • 2 cups rice
  • soy sauce or tamari
  • oil
  • salt & pepper

Mǎyǐshàngshù Culinary Spice Kit

  • cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise

Optional

  • 4 oz vegetables of your choice[3] thinly sliced or cut into very small pieces

Instructions
 

Rice & Noodles

  • Prepare rice and noodles according to package instructions.
  • Drain. Keep the cooking water from the noodles.

Cook

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add meat and Mǎyǐshàngshù spices.
  • Mix and stir-fry until the meat is crumbled and cooked.
  • Add vegetables (optional), green onions, and 2 tbsp soy sauce.
  • Mix and stir-fry for 3-5 minutes.
  • Add the noodles and 1 cup of their cooking water. Mix well.
  • Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.

Serve

  • Serve Mǎyǐshàngshù sauce over rice.
  • Enjoy!

Notes

[1] Substitute meat with mushrooms, finely chopped.
[2] Substitute spaghetti with glass noodles and add them to the PAN uncooked.
[3] Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
 
  • Make it again and substitute the spices with 1-2 tbsp Asian bean paste.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Chinese Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.

 

Shopping list

  • 1.5 lb ground pork (poultry, or veal)
  • 5 green onions (sliced)
  • 10.5 oz very thin spaghetti aka capellini
  • tamari or soy sauce
  • oil
  • salt & pepper

Optional

  • 4-8 oz vegetables of your choice ((see notes))
  • cooked rice

Culinary Spice Kit

  • Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves
  1. Prepare the noodles according to package instructions. Keep the cooking water.
  2. In a large PAN, heat 2 tbsp oil over medium heat.
  3. Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
  4. Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
  5. Mix and stir-fry for 3 minutes.
  6. Add the noodles and 1 cup of their cooking water. Mix well.
  7. Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
  8. Enjoy!

* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.

▪ Substitute spaghetti with glass noodles.

▪ Make it again and substitute the spices with 1-2 tbsp bean paste.

 

shiitake mushrooms
4
Mar, 2021
Spanish Paella Valenciana

Spanish Paella Valenciana

How to cook 34 authentic global recipes without tedious planning.
Paella Valenciana

Spanish Paella Valenciana

SpiceBreeze
Spaniards hold the authenticity of Paella in high regard, often critiquing even renowned chefs for adding creative twists. Traditional Paella Valenciana is made with chicken and rabbit, while we offer both a chicken variation and a popular seafood version. You can also top it off with mussels, cooked in white wine and garlic for extra depth. Our spice kit includes saffron—the world’s most precious spice—known for its rich, concentrated flavor even in small amounts.
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hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken thighs or breast cut into 2-inches cubes

Fresh Produce

  • 4 oz snap or snow peas
  • 1 tomato chopped
  • 1 red bell pepper sliced, fried (optional)

Special Ingredients

  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)

Staples Group 1: Liquid, Dairy, Fat

  • 4-5 cups stock chicken or fish
  • 4 tbsp olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper
  • 1-2 lemons

Staples Group 3: Breading, Onion & Co

  • 2 cloves garlic finely chopped or grated

Culinary Spice Kit

  • 1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • 1 pouch Paella [2] spice Spanish saffron

Alternative Spices

  • 1 bay leave add leave in whole
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika optional
  • 0.5 tsp cayenne optional

Instructions
 

Prepare

  • In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  • In a PAN*, heat olive oil.
  • Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  • Push meat to the edges.
  • In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  • Mix them with the meat.
  • Reduce heat to medium. Add garlic and fry for about 1 minute.
  • Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  • Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  • Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  • Bring to boil. Do not stir again!
  • Simmer for about 15-20 minutes until the rice is cooked.
  • After 10 minutes, cover the PAN with a lid or aluminum foil.
  • Turn the heat off.
  • Let rest for 5 minutes.

Optional

  • Garnish with fried bell pepper.

Serve

  • Serve with lemon wedges.
  • Enjoy!

Notes

▪ Substitute half of the chicken with rabbit or pork.
▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.
▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.
*Recommended: Paella or large skillet pan.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Spanish Paella Valenciana

Spanish Paella Valenciana

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Shopping List

  • 1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)
  • 4 oz snap or snow peas
  • 4-5 cups stock (chicken or fish)
  • 1-2 lemons
  • 1 tomato (chopped)
  • 2 cloves garlic (finely chopped or grated)
  • 4 tbsp olive oil
  • salt & pepper

Optional

  • 1 red bell pepper (sliced, fried)

Culinary Spice Kit

  • [1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • [2] Spanish saffron

Alternative Spices

  • 1 bay leave (add leave in whole)
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika (optional)
  • 0.5 tsp cayenne (optional)

Prepare

  1. In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  1. In a PAN*, heat olive oil.
  2. Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  3. Push meat to the edges.
  4. In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  5. Mix them with the meat.
  6. Reduce heat to medium. Add garlic and fry for about 1 minute.
  7. Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  8. Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  9. Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  10. Bring to boil. Do not stir again!
  11. Simmer for about 15-20 minutes until the rice is cooked.
  12. After 10 minutes, cover the PAN with a lid or aluminum foil.
  13. Turn the heat off.
  14. Let rest for 5 minutes.

Optional

  1. Garnish with fried bell pepper.

Serve

  1. Serve with lemon wedges.
  2. Enjoy!

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Spanish
saffron

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