Sangria

1 bottle red wine
4 teaspoons sugar
2 tbsp cognac
2 tbsp Cointreau
juice and peel of one orange
juice and peel of half a lemon
1 orange and 1 lemon, chopped in small pieces



Pour wine in a large jug, add sugar and mix till combined. Add cognac and Cointreau. Wash orange and lemon, and peel. Add other lemon and orange pieces to jug. Cover jug and refrigerate for 3-4 hours.

Seafood Paella

50dkg - 1.1 oz rice
1.2 liter- 5 cups stock
0.2 dl - 7 oz olive oil
1 large onion
2 cloves garlic
1 large red pepper
4 tomatoes
50 dkg - 17 oz peas
50 dkg - 17 oz mixed seafood
little saffron
1 lemon
salt and pepper

Clean and chop garlic and onion. Rinse and slice pepper. Skin and skin the tomatoes, then chop. Prepare stock. Heat onion in a large and deep pan. Sautee onion till tranclucent, then add garlic and pepper, then tomatoes. Cook until soft, then add rice, and sautee until tranclucent. Add saffron to hot stock, then to pan. Heat until boil, add salt and pepper. After half an hour, when water is absorbed, add seafood mix in middle. Sautee for a couple of minutes before mixing with the rest of the veggies and rice. Then add peas, cook on low heat for about 15 minutes. After turning off heat, cover and let stand for 5-10 minutes. When serving, add quartered lemon on top.