Issue link: https://maltatoday.uberflip.com/i/1497813
maltatoday | SUNDAY • 23 APRIL 2023 12 12 RECIPE CROSSWORD ACROSS 1) Some recyclable con- tainers 5) "They've found me out!" 9) Joint tenant? 14) Fish with scarlet fins 15) Miner profits? 16) Habituate to something undesirable 17) Levy on investors 20) Where gladiators fought 21) Like a centenarian 22) Pre-Roman European 23) Blood-sucking African fly 26) Stereo's predecessor 28) Recovery program 30) Like a direct descendant 34) That lass 37) Tropical getaway 39) Oscar category 40) What inmates watching a movie are? 44) Not easy to fool 45) Currency no more 46) Letters for help 47) Laundry additive, some- times 49) Customary functions 52) "___ there?" 54) Pre-painting application 57) Holy Ark locale 60) Cave dweller 62) Songs-and-skits show 64) $50 back? 68) Without an escort 69) "Blinded by the Light" smger 70) Guzzler's sound 71) Island nation near Fiji 72) Eye part or flower 73) See in the distance DOWN 1) __-Cola 2) Away from one another 3) Backs of necks 4) Brawl souvenir 5) ___ step further 6) Internet address, briefly 7) Big name in building block toys 8) Davidic song 9) Shark "trademark" 10) Position firmly 11) Renaissance instrument 12) Word before hygiene or exam 13) At the front of the line 18) "Little Man ___" (Foster flick) 19) Worshiped object 24) Knife behind bars 25) Support for art students 27) Legalese for "unless" 29) "The_ Witch Project" (1999 film) 31) Forever and a day 32) Big name in the oil biz 33) Wine sediments 34) Wound covering 35) School passageway 36) Pointless Olympic event? 38) Common Market money 41) Working with a dragnet 42) Allergic reaction 43) Broad valley 48) King of the road 50) English noble 51) Type of hammer 53) Pheasant stew 55) Monkeys' taboos 56) Accumulate, as a debt 57) "Shoo!" 58) Angelic light 59) "Once a time ..." 61) Aspen ascender 63) Like rich quiche 65) Drink "for two" 66) Com or cycle prefix 67) Companion of outs F Solution to last week's crossword The answers to today's crossword will be published in next week's Midweek edition Weather Fine Visibility Good Wind East Northeast force 4 to 5 becoming force 3 and backing Northeast force 2 to 3 overnight. TODAY TOMORROW Crossword WEATHER MAINLY CLOUDY MAINLY CLOUDY 20 0 / 14 0 20 0 / 14 0 FEELS LIKE 20 0 FEELS LIKE 20 0 A Maltese take on Spanish paella METHOD 1. Marinate the pork in garlic, olive oil and thyme in the fridge overnight. 2. Heat some olive oil in a pan, ideally a paella pan but a deep pan will do. 3. Fry the onion with the garlic until soft and translucent. 4. Add the carrot and the celery and fry for approx. 5 mins. 5. Dice the marinated pork and add to the pan and allow to brown gently. 6. Add the Maltese sausage and allow to colour. 7. Add the tomatoes and mix well. 8. Cut the pepper in half, cut one half into strips reserving one half for the end. 9. Add the stock, two ladles for every ladle of rice, and allow to simmer until the rice cooks, adding more stock if the rice starts to get dry. 10. Add a little more stock and chop the calamari into rings. 11. Add the calamari to the pan along with the mussels 12. Finely chop the parsley and add to the dish. 13. Add the prawns and a little more stock. 14. Add the saffron and mix through. 15. Add the broad beans and the reserved half of the sweet bell pepper. 16. Allow to simmer for 5 more mins until the mussels open and the prawns are cooked. 17. Remove from the heat and allow to rest for 5 mins before serving in the pan. 18. To make the aioli sauce add the ingredients to a tall glass and use an immersion blender to combine until emulsified. INGREDIENTS Meatballs • 200g pork fillet, marinated overnight in garlic, thyme and olive oil • 200g calamari, marinated overnight in garlic, parsley, chilli and olive oil • 1 onion, diced • 2 cloves garlic, finely chopped • 1 carrot, diced • 2 stalks celery, chopped • 2 Maltese sausage • 2 tomatoes, diced • 1 sweet red pepper • 250g rice • 1 litre chicken, veg or fish stock • 3 bay leaves • 300g mussels • Handful parsley • 200g prawns • A few threads saffron • 200g broad beans, shelled twice Aioli sauce • 1 egg • 1 tsp sugar • 1 tsp mustard powder • Salt and pepper • 2 tbsp vinegar • 150ml olive oil • 1 clove garli The Spanish paella is a dish that celebrates local and seasonal produce. With that in mind Michael Diacono puts a local twist on a Spanish classic using the very best of Maltese spring produce.