Cooking with beer isn’t so new to me. My Portuguese side has been using beer as an ingredient for most of their meat dishes for years… or maybe that was just my uncle. Regardless, I thought I’d share this Unibroue recipe with our awesome Bitchin’ Kitchen fans because cooking with beer is not only fun, but savory as well.

One of my all-time favorite dishes is mixed paella. It’s also one of the easiest because all you have to do is throw all your favorite ingredients into a big skillet. Typically, this Spanish dish is cooked in a pan called paellera which is a round, flat pan with two handles on the side.

Traditionally, paella calls for shellfish alone, but different variations including meat are very popular today. This recipe is one of those recipes that uses shellfish and meat alike, it’s also one of the tastiest out there. The beauty of this recipe is that you can switch any ingredient with something you have lying around in your fridge. I happen to like Lobster, so I’m throwing it in there. You can use crab, or even squid if you like. Be creative!

On to the recipe:

Summer is in full force and what better way to embrace the heat than with a BBQ! This week’s Weekend Dish is a Jamaican Jerk Chicken recipe from barbeque extraordinaire Divaq.ca.

Remember to submit your recipes, because every week’s winner will be featured as our new Weekend Dish or Drink! On to the recipe!

This week’s Weekend Dish winner is Cara Hannesson. Bitchin’ Kitchen loved Cara’s recipe for Cordon Bleu so much that we stalked her on Twitter to get it. Without further adieu, here is this week’s Weekend Dish!

Nothing beats using the grill in these warm summer months. Fruit included! Here’s a fresh summer recipe that’s packed with loads of flavor while being nice and simple to make. This week’s weekend dish: Grilled Octopus and Watermelon Feta Salad.