Roasted Chicken with Lemon and Saffron



1 tablespoon peeled, chopped fresh ginger

3 cloves garlic, chopped

1/2 tsp. saffron threads

1 tsp. cilantro, chopped

2 tsp. fresh basil, chopped

1 1/2 tablespoons olive oil

juice from 1/2 of a lemon

1 (3-4 lb.) Roasting Chicken

1/2 lemon, cut into slices

salt and pepper, to taste

3 carrots, peeled and sliced

1 onion, chopped

1 poblano, seeded and chopped

Preheat oven to 425 degrees. Place the ginger, garlic, saffron, cilantro, and basil in a small food processor and puree. Stir in olive oil and lemon juice. Starting at the neck, run your fingers under the skin and gently loosen the chicken from the skin, being careful not to tear the skin. Lift the skin and rub the spice mixture under the skin; place the lemon slices on top of the herb mixture and pat the skin back in place. Generously salt and pepper the outside of the bird. Place the chicken on top of the prepared vegetables that have been place in the bottom of a roasting pan. Bake the chicken for 15 minutes at 425 degrees and then lower to 350 degrees and continue to bake until juices run clear and internal temperature is 155 degrees, about 50 minutes. Remove from oven and allow to set for 5 minutes to let the juices redistribute.

Paella is a elegant dish that looks impressive yet very easy.


20 inch paella pan or adjust accordingly

1/4 cup olive oil

3 onions, chopped

1 green and 1 red bell pepper, cored, seeded and cut into slices

3 3/4 cups short grain rice

1 1/2 quarts stock of your choice

large pinch of saffron threads, soaked in boiling water

3 cloves garlic, crushed

salt and pepper, to taste

1 lb. cleaned squid

1 lb. raw smoked ham, cut into strips

1 lb. Spanish chorizo sausage, cut into slices

1 1/2 lbs. tomatoes, peeled, seeded and chopped

2 cups green peas

1 lb. cod or haddock fillets, cut into strips

1 1/2 lbs. raw, unpeeled shrimp

3 lbs mussels or clams in shells, washed and cleaned

Heat the oil and cook the onions and peppers until soft but not brown. Add the rice and cook stirring, until grains are transparent and oil is absorbed. Add the stock or water, saffron, garlic, salt and pepper. Add the following ingredients in layers: Squid, smoked ham, chorizo, tomatoes, peas and fish. Bring liquid to a boil and boil fairly rapidly until all liquid is absorbed and rice is tender. Stir from time to time , adding more water or stock if liquid evaporates before rice is completely cooked. Ten minutes before the end of cooking, set shrimp and mussels or clams on top and no longer stir. Keep warm over very low heat for 5-10 minutes to allow the flavors to mellow.