Sunday, March 4, 2012

Spanish Sunday Lunch

I've been meaning to cook this Spanish lunch ever since I saw the recipe for Arroz Con Pollo on Joy the Baker. I finally got around to it today and it made for a perfect Sunday meal.

It's all very simple and quick to make. It is kind of protein-heavy and there probably should've been a salad or some veggies as well, but I didn't really have the time. I was even going to scrap the omelette but my sister said I couldn't.

Oh well. At least there was fruit in the sangria.

On the menu:

The recipe calls for 3/4 cup white wine. I changed the recipe a bit and used 1/2 cup water, instead of wine, to soak the saffron and increased the chicken stock to 2 1/2 cups.

Fry the chicken with some extra garlic to get rid of any odors. This is something my mother insists upon.

Also, before starting on the arroz con pollo, I soaked the rice in water, so by the time I added it to the pan it had soaked for about 20 to 25 minutes.

Spanish Omelette:

6 eggs
1 potato, sliced and cut into small pieces
Salt and pepper

  1. Heat a few tablespoons of oil in a frying pan.
  2. Add the potatoes and cook until they are tender.
  3. In a bowl, lightly whisk the eggs and season with some salt and pepper.
  4. When the potatoes are done, add the eggs to the frying pan.
  5. Cook on low heat until the omelette is set and mostly cooked.
  6. To cook the top of the omelette, place under a grill until fully cooked and golden brown.


2 cups cranberry juice
2 cups red grape juice
1 cup orange juice
1 orange, sliced
1 lemon, sliced
1 apple, thinly sliced
1 to 2 cups 7up or Sprite (or carbonated water)

  1. Cut the lemon and orange slices in half.
  2. Mix everything except the 7up/Sprite/carbonated water in a large punch bowl.
  3. Place in the refrigerator to chill.
  4. Just before serving, add the 7up/Sprite/carbonated water
You could mix everything in a large jug as well but it's easier to ladle the sangria into glasses, rather than pour it, because of all the fruit.

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