As it often happens when the recipes become popular worldwide, there are many versions of paella. The original paella valenciana doesn't use seafood, but chicken or rabbit and some poor ingredients like rice and beans. It's also aromatized with rosemary: it surprised me, but it was really perfect with the rich aroma of the stir-fried ingredients.
To be fair, this isn't the paella valenciana, because I added some ingredients, like bell pepper or sausage... and some fresh harvested chili peppers:
 Red paprika, crisp and aromatic.
Numex Suave Orange, Chinense like Habanero but milder, with a strong fruity aroma.
 Banana Sweet... that was more spicy than its name promised!
 Chicken & Chilies Paella
Ingredients
1 corno bell pepper
1 onion
100g mild peppers and/or fresh paprika
100g chicken breast
200g sausage
200g chopped tomatoes
250g cooked beans
350ml water
120g rice
1 sprig of rosemary
Directions
Cut the corno pepper, onions and sweet peppers into thin slices. Put in a large frying pan with two tablespoons of vegetable oil and sauté for five minutes until soften
Add the chicken breast and sausage cut into bite-size pieces and cook for 10 minutes.
Add well drained beans and chopped tomatoes.
Stir, then add the rice and water and cook over medium heat, until water is absorbed.
Garnish with fresh rosemary.
 This goes to Laurie from Mediterranean Cooking in Alaska who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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I wasn't sure I will manage to grow the Tinda (Indian round gourd) because I had never cultivated any kind of squash or zucchini before that.
However, I sowed it, transplant the plant, and then gently move his vines as they grew: that's all!
I called it tinda on a hot roof: the first gourd is ready to be harvested.
 I chose an indian recipe for the first tinda. I used also a Banana Legs Tomato, because I liked the idea of using a yellow tomato in a recipe with turmeric, but you can use also a red tomato.
 Tinda Curry
Ingredients
1 tinda
1 potato
1 tsp turmeric
1 clove garlic
1/2 tsp coriander, ground
1 cm ginger
1 red chili
1 yellow (or red) tomato, peeled and cut into cubes
Directions
Peel potatoes, cut into strips and fry in vegetable oil with turmeric and garlic. Set aside.
 Peel the tinda.
 Cut the tinda into 8 wedges and discard the seeds.
Fry the tinda in the flavored potatoes oil for ten minutes.
Add ginger and chopped chilli, coriander and the tomato.
Cook for another five minutes.
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
 One year ago:
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 Il basilico fresco è uno dei sapori tipici dell'estate, e avendo finalmente del basilico da raccogliere l'ho aggiunto alle erbe per questo biriani, insieme a menta, melissa e un peperoncino verde appena raccolti, aglio e zenzero.
 Biriani di pollo alle erbe aromatiche
Ingredienti
Per due persone:
200g petto di pollo
3 cucchiai di panna
1 cm zenzero
1 spicchio d'aglio
1 peperoncino verde
1/2 tazza foglie di menta e di melissa
3 foglie di basilico
1/2 cucchiaino semi di coriandolo tritati
1 cucchiaino di curcuma
1/2 cucchiaino di kalonji
160g riso basmati
1 chiodo di garofano
1/2 cucchiaino di cannella
1 cardamomo nero
160ml acqua
1 cucchiaio di olio d'oliva
1 cipolla
1 cucchiaino di zucchero di canna
3 cucchiai di panna
 Preparazione
Tritare lo zenzero, l'aglio, il peperoncino e le erbe. Mescolare la panna con il trito di erbe, il coriandolo, la curcuma e il kalonji.
Coprire il pollo con questa marinatura e far riposare 30 minuti.
Saltare il chiodo di garofano, la cannella e il cardamomo tritati nell'olio, quindi aggiungere l'acqua e il riso basmati e cuocere 12 minuti, finchè il liquido non è ben assorbito.
Nel frattempo tagliare la cipolla a spicchi e friggere 10 minuti, quindi aggiungere lo zucchero di canna e far caramellare per altri 2 minuti. Tenere da parte.
Cuocere il pollo con la sua marinatura per 5 minuti, quindi incorporarvi il riso cotto e panna.
Servire con le cipolle saltate.
 Un anno fa:
Conservare il basilico
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