I have a oldish Spanish cookbook with fantastic recipes in it that are great as tapas. I’m working my way through it pretending I’m in Barcelona. This recipe from that book has the sweetness of oranges which work really well with squid and the smokiness of the smoked paprika giving it a real Spanish vibe. I’ve tweaked it slightly and replaced the sugar with maple syrup so it’s low glycemic. You can eat it as tapas with other small plates or combine it with pasta as I did. I bought my black pasta from my Italian deli but it works equally well with plain old standard spaghetti or Linguine. It’s perfect for a dinner party or a date night. My friend Timna says it’s up there with my crab Linguine as one of the best things she’s ever tasted.
This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.
I have taken the flavours of a classic Spanish clam stew and rejigged it so it tastes great even though there is no meat in it. Normally it would have Chorizo in it, so I used smoked paprika which is the flavor of Chorizo instead and it tastes just as good. It’s a really easy recipe and great for a date night. Also, the frozen Clams were a bargain £3.59 for 500g in the freezer section of Waitrose. I always buy a few boxes and keep them in the freezer just in case.
Hola…this is one of my favourite dishes ever…I can close my eyes and imagine I am having dinner in a square in Barcelona under a palm tree on a warm summer night. But I’m in London, and the.seafood is from my excellent local Primrose Hill fishmonger, La Petite Poissonnerie. This recipe is created with all the amazing moorish flavours that are so special and it is really simple to make and only needs one pan. If you are feeding more people just double or triple the quantities, as needed. Just make sure you use a big enough pan.
2 cloves of minced garlic
3 cups of hot fish stock (I use a half of a Knorr fish Stock Pot, they are brilliant)
A tiny sprig of fresh chopped oregano (or 1/2 a teaspoon of dried)
1 tablespoon of sweet Spanish Sherry
1 small finely chopped white onion
½ finely chopped red pepper
1 cup of paella rice (or risotto rice)
¼ to ½ a teaspoon of hot smoked paprika (depending on how hot you like it)
½ a cup of tinned chopped tomatoes
½ teaspoon of saffron threads
600g approx of mixed raw seafood, I used squid, prawns, clams and mussels
½ cup of frozen petit pois
A sprig of finely chopped parsley
Lemon zest from 1-2 lemons
Salt and pepper to taste (can be done at the end of cooking)