Chicken is marinated in smoked paprika and olive oil, then stuffed with olives, orange zest and garlic and grilled over a bed of vegetables and orange slices. This dish brings to life some classic Spanish flavors.
It doesn’t matter how older and ‘wiser’ I get, each January I see the same pattern unfold. The first week, it usually goes like this….my brand new planner beckons to me, an analogy for a fresh start, and the promise of helping me follow through with the many resolutions that I’ve told myself I’ll keep. The Christmas tree, still bidding its time in my living room, hasn’t shed its festive sparkle yet. However, as the second week of January rolls in, a couple of resolutions have already been bent, the usual routine has started to catch up with us, and the Christmas tree and crib have still not been packed up. I can almost feel the tree squirming uncomfortably in its spot, murmuring on behalf of itself and all the decorations, “Umm.. can we just go home to the cellar now?”.
And it doesn’t help that memories of our mini-vacation in Lisbon and Madrid are fresh in my mind, and giving me a full-blown case of post-vacation blues. Last week, after we got back from vacation, and unpacked and unwrapped some of the souvenirs we got back from our holiday, the first thing I wanted to do was to open up this beautiful tin of sweet smoked paprika.