Chorizo

Confession: I have never been to Spain. This is actually my version of a fantabulous meal I enjoyed at a late-night hot spot in Vancouver, north of the border. It’s good because you get salty, sweet, and savory in each and every bite. Note to self: gotta go to Spain. I serve these with green beans.

This is my chicken and rice recipe number 14,654. But, this one is as colorful as it is flavorful!

Here’s a killer dinner that even a charging Pamplona bull would brake for. Olé!

This one reminds me of the California surfer scene. It’s a way-cool mega-rito, dude!

This is a real-deal, square meal (that is, one you might find in a restaurant on a square in Barcelona!).

Stoup is good food. Homemade? Well, that’s even better

I know, I know, you’re exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You’ll be slurping away in front of the TV before you know it . . . and then you can go to bed, early, like your mom always said you should.

This one is good for B, L, D: brunches, lunches, or dinners.

A stoup is thicker than soup and thinner than stew.

This meal is a lazy-man’s version of paella. (But we lazy, big-mouthed, big-appetite girls can dispatch this dinner pretty easily, too!)

Food Network is located at Chelsea Market, in Manhattan. The Lobster Place is a great seafood shop within this huge market. I made up this meal one night during a run of taping for 30-Minute Meals. I stopped into the market and took home pure white scrod, some tiny Manila clams, and a little pack of saffron powder as my inspiration. It was so delish that John and I ate it three nights in ten, sharing it with family and friends two of those evenings as the simplest, tastiest way we could think to entertain a crowd. Whether you’re feeding one or some, make a whole pot of this stoup (thicker than soup, thinner than stew), as the leftovers get even better!

Serve the soup in shallow bowls and pass crusty bread for mopping.