Colourful Spanish Seafood Paella

A vibrant and flavourful Spanish seafood paella bursting with colors and textures. This quick version is perfect for busy weeknights or whenever you crave a taste of Spain!

Ingredients:

• 1 cup paella rice
• 1 1/2 cups chicken or seafood broth
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup frozen peas
• 8-10 large shrimp, peeled and deveined
• 8-10 mussels, cleaned and debearded
• 1/2 cup cherry tomatoes, halved
• 1 lemon, cut into wedges
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads optional

Instructions:

In a paella pan or large skillet, heat olive oil over medium heat

Add onion and garlic, saut until translucent

Stir in bell peppers and cook for another 2-3 minutes

Add rice, smoked paprika, and saffron threads if using, stirring to coat the rice with the oil and spices

Pour in chicken or seafood broth, season with salt and pepper, and bring to a simmer

Arrange shrimp, mussels, peas, and cherry tomatoes on top of the rice

Cover and cook for 12-15 minutes, or until the rice is cooked through and the seafood is cooked

Once done, remove from heat and let it rest for a few minutes

Garnish with lemon wedges before serving

Easy Baked Chicken Breasts

This easy baked chicken recipe results in juicy, flavorful chicken breasts infused with aromatic herbs and spices. Perfect for a quick and delicious weeknight dinner!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions:

Get the oven ready by heating it up to 400F 200C

Salt, pepper, paprika, basil, thyme, oregano, and olive oil should all be mixed together in a small bowl

Spread the olive oil mixture out over the chicken breasts in a baking dish

Put it in the oven and bake for 25 to 30 minutes, or until the chicken is done and the juices run clear

After cooking the chicken, let it rest for a few minutes

Southwest Avocado Ranch Guacamole

This Southwest Avocado Ranch Guacamole is a creamy and flavorful dip that's perfect for paleo, dairy-free, and primal diets. It's packed with fresh ingredients and a hint of spice from the jalapeño, making it a versatile and delicious addition to your meals or snacks.

Ingredients:

• 2 ripe avocados
• 1/4 cup paleo-friendly ranch dressing
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeo pepper, finely diced optional for spice
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Add the ranch dressing that is paleo-friendly and use a fork or potato masher to mash the avocados until you get the consistency you want

Be sure to add the jalapeo pepper, chopped cilantro, diced tomatoes, and red onion

Add the juice of one lime and stir it all together

Add salt and pepper to taste

Make sure that everything is well mixed

You can eat it right away as a dip with your favorite paleo-friendly chips or on top of salads, tacos, or grilled meats

Have fun!

Margherita Pizza

Margherita pizza is a classic Italian pizza known for its simplicity and deliciousness. With a thin crust, fresh tomato sauce, creamy mozzarella cheese, and fragrant basil, it's a timeless favorite.

Ingredients:

• 1 pizza dough
• 1/2 cup tomato sauce
• 1 1/2 cups mozzarella cheese, shredded
• Fresh basil leaves
• Salt and pepper to taste
• Olive oil

Instructions:

Set your oven to 475F 245C before you start cooking

On a floured surface, roll out the pizza dough to the thickness you want

Put the dough on a baking sheet or pizza stone

Spread the tomato sauce out evenly on the dough, but leave a little space around the edges for the crust

The mozzarella cheese should be put on top of the sauce

Add pepper and salt to taste

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned

Add some fresh basil leaves on top and a little olive oil after taking it out of the oven

Cut it up and serve it hot