Made in Madrid

Key Ingredient of the day: Crab

Living just across school does have its perks. And part of it is having the liberty to cook during long breaks (or in some cases, before class starts at 9am). In the case of the two exhibits above, we're looking at stuff I was able to put together for lunch and breakfast.

The first item was a crab-based pasta. You essentially saute garlic cloves with chopped spring onions and red chili. Season with salt and pepper and you then pour in white wine and reduce the mixture. After which, I placed the crab meat to soak up all the juices from the concoction. Then, I threw in the pasta with fresh chopped parsley. I placed the chicken kebabs on the grill pan on a low heat to ensure that the meat remains tender (with crispy grill burns).

For breakfast, I essentially made scrambled eggs~ risotto style so that the eggs remain absolutely moist. I then threw in some crab meat and a dash of this paella powder (hence the extremely rich-yellow color). Popped in some parsley flakes and it was ready to go.

After completing the entire vegetarian paella two weekends back, I'm pretty eager to make the "meat & seafood version" soon... especially since so much of the key ingredients for paella are so so readily available here.