Paella

You'll need: 
100 gr squid
200 gr mussels
200 gr different fish
3 pieces raw chicken
5 slices chorizo sausage
1 ltr stock
100 ml white wine
pinch of saffron / turmeric
50 gr onion
1 garlic clove
50 gr diced red peppers
50 gr green pepper- diced
60 ml olive oil
200 gr short grain rice
thyme and bayleaf
150 gr tomatoes or tomato concasse
Garnish: lemon wedges and chopped parsley

Method: First pin bone the fish and cut in the even sizes. Then cut the squid rings, clean mussels and clean prawns.
Sweat the chopped onion, peppers and garlic. Seal off the chicken on a same pan and add with chorizo. Cook until chicken is cooked. About 10 minutes. Add the rice and stock ( mix stock + saffron/turmeric). Then add everything else, except the squid. When rice and fish is cooked, add the squid. Cook another 5 minutes.
When you add squid too early it will become rubbery. When paella is cooked add the tomatoes and garnish with lemon wedges and chopped parsley.
Enjoy :)

Cazpacho soup

Nice cold soup that will cool you down on a hot day. Popular in Spain

You'll need: 
2 garlic cloves
100 gr bread-torn
100 ml olive oil
250 gr tomatoes-chopped
125 gr cucumber-chopped
100 gr green pepper-chopped
50 ml vinegar
1 tsp cumin seeds
ice
Garnish:
crutons- optional
50 gr diced onion
50 gr diced cucumber
50 gr diced green pepper
50 gr tomato concasse*
Method: Soak the torn bread with garlic, olive oil and tomatoes. Add the cucumber, green pepper, vinegar, cumin seeds and ice. Place in a food processor and liquidise until smooth.
Garnish with crutons, onion,tomatoes,cucumber and green pepper.

* tomato concasse is peeled,de-seeded and chopped tomato. Easiest way to peel tomato is to put them in the boiling water for 10-15 seconds and then cool them down in ice water. Before you put the tomatoes in the boiling water, make an X on top of the tomato and also remove the stem spot.

Soup is more flavoursome if you leave it soak over night and blitz it next day.

Enjoy :)