This Portuguese smokey seafood stew is cooked all in one pot, so after you have prepped the ingredients, it’s only a matter of adding them in stages to the pot. It’s got potatoes and a delicious tomato and wine broth with saffron. I use defrosted frozen seafood for my recipe, except the mussels, which can be left out, but fresh seafood is great, obv, and you can add any mixture of seafood you fancy. Traditionally it’s served with roasted garlic bread, or rice.Continue reading
This recipe is Turkish in origin and from a cookbook by Ghillie Basan. It’s the perfect winter stew as it has lots of spicy flavours and the red wine turns the squid a lovely dark aubergine colour. I have replaced the sugar with maple syrup so it’s a bit healthier. You can cook it in advance and reheat it later, if you want to do hassle free entertaining. I serve mine with roasted sourdough bread or basmati rice and a salad and pretend I’m on holiday.