DAY 7 - CHORIZO AND EGGS, CHICKEN SAUSAGE PAELLA

Well one week has passed. So far it's been real fun!

CHORIZO-STYLE SAUSAGE AND EGGS



Hey look, a stingray! I grew up in the barrio in L.A. so Mexican food was traditional for me. I happened to have a few cans of sausage, so I figured why not spice them up a bit.

Ingredients
1 sausage, sliced
2 eggs
1/2 tsp paprika
1/4 cup red wine
1 avacado
1 lime
1 tsp hot sauce
1/4 cup shredded cheese

FOR THE GUACAMOLE
1. Split an avacado in fours. Use a stone grinder to mash. Add the juice of 1 lime and the hot sauce. Mix well

FOR THE SAUSAGE & EGGS
1. Add the sausage to a hot pan and olive oil. Season with salt, pepper, and paprika. Cook till brown, then add red line and reduce. Strain the sausages.
2. In a bowl, beat the eggs with a whisk. Put the sausages back into the hot pan on one half side with oil. Add the eggs and fold. Top with cheese and take off heat. Allow the cheese to melt, then serve with salsa or hot sauce and guacamole.

A total of 700 calories for a mighty uplifting breakfast!

CHICKEN AND SAUSAGE PAELLA



Continuing with our Spanish cruisine, this dish I have had at fairs but have never made it on my own. I didn't have peppers, but oh well. It still came out mighty tasty. This is adopted from Gordon's Christmas Seafood Paella.

Ingredients

• 1 red pepper, finely diced
• 1 medium onion, finely chopped
• 2 cloves garlic, peeled
• 1 cup paella rice
• 0.5 cups dry white wine
• 1 tsp smoked paprika
• Generous pinch of saffron threads
• 2.5 cups hot vegetable stock
• 1 chicken breast, cubed
  
• 1 sausage, sliced
  
• Handful flat leaf parsley, chopped
• 1 lemon cut into wedges
• Olive oil
• Sea salt and freshly ground black pepper

1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.

2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.

3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.

4. Add the wine and allow to evaporate before pouring in the hot stock.

5. Cover with a lid and leave to simmer gently for 20 minutes. Stir occasionally to prevent the rice from sticking.

6. Five minutes before the end of cooking add the browned chicken and sausage. Stir, and replace the lid to finish cooking.

7. Just before serving, mix through the chopped parsley and garnish with lemon wedges.

Believe it or not this dish is only 1000 calories or 250 calories per serving.