Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30
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Spicy Saffron chicken

Spicy Saffron chicken

This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don’t have time use
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author By Joel Mielle
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Saffron Shrimp

Saffron Shrimp Pappardelle

Shrimp Pappardelle with a Saffron Cream Sauce makes a perfect romantic dinner, but you can enjoy this one anytime. The secret to the magic flavour is to use the real
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author By Joel Mielle
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Patatas a la Importancia

Patatas a la Importancia

Important potatoes known as Patatas a la Importancia might sound like the royal family of spuds, and honestly, it kind of is. This humble Spanish classic takes basic pantry staples
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author By Joel Mielle
  • 4
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A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy risotto. It should also be a little runny once served, and not in clumps. This recipe uses freshly made chicken stock; this step is optional but recommended as your risotto is only as good as your stock. I never buy stocks and I always buy whole chickens. The chicken carcass and bones make the most delicious stock and it’s healthy. Bought stocks are full of preservatives, salt and flavour enhancers, some don’t even have chicken! There may be some good ones you can buy but I haven’t seen them yet. Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular, although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Carnaroli, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey. I used Italian sausages which usually contain fennel, this gives the meat pieces a beautiful flavour. The flavour also infuses into the rice. Buy the good cheese and throw in a little or a lot of butter, either way you can’t go wrong. Always serve it immediately but if you can’t, reheat it in a pan with a little water. I like to also drizzle a little olive oil on top before serving. Enjoy risotto with sausage and peas

Risotto with sausage and peas

A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy
Read More >>

author By Joel Mielle
  • 6
  • 35
Garlic Chili Shrimp with smoked paprika

Garlic Chili Shrimp with smoked paprika

Traditionally, Gambas al Ajillo or Spanish garlic prawns or shrimp are so simple to make. Made with only three ingredients, shrimps, garlic, and olive oil. This recipe is inspired from
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author By Joel Mielle
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Pasta Con Sarde

Sicilian Pasta Con Sarde

A classic Sicilian pasta dish that can be made with fresh or canned sardines.  As canned is far easier to obtain, I chose that option.  It’s different from traditional pasta as
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author By Joel Mielle
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