Tag Archives: seafood

Easy Paella Recipe

When I saw these langoustines in the fishmonger yesterday I knew a special meal was needed!

I’ve never made paella before but I’ve eaten it plenty of times. I was a little nervous going all in on a recipe I’ve never experimented with before (langoustines aren’t cheap!) but I didn’t need to worry, it was amazing and so delicious!

Serves 4

125g chorizo, sliced

4 large chicken thighs, skin on (or 8 small ones)

2 cloves crushed garlic

1 red pepper, diced

250g paella rice (or risotto rice if you can’t get it)

500ml chicken stock

Pinch of saffron

100ml white wine

400g tin chopped tomatoes

150g king prawns

Handful of frozen peas

Salt and pepper to taste

4 cooked langoustines

Lemon wedges

– Heat a tablespoon of olive oil in a large, heavy pan with a lid.

– Add the chorizo and cook for 3 minutes.

– Remove the chorizo from the oil (which should now be a lovely colour) and place in a bowl to the side.

– Add the chicken thighs and cook on a low heat for 5 minutes each side with the pan lid on.

– Remove the chicken thighs and place in the bowl with the chorizo.

– Add the garlic, red pepper and rice and stir well until the rice is well coated.

-Add the stock, saffron, wine and tinned tomatoes. Stir well.

– Add the chicken thighs and chorizo back into the pan and simmer on a low heat with the lid on for 10 minutes.

– Add the prawns and peas and mix through gently. Season lightly with salt and pepper.

– Add the langoustines on top and replace the lid. Simmer for 10 more minutes.

– Leave to sit with the heat off and the lid on for 5 more minutes before serving with lemon wedges.

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Filed under Dairy Free, Easy, Mains

Smoked Salmon and Prawn Pasta

Serves 4

1 small or 1/4 large onion, chopped
120g smoked salmon flakes
150g raw king prawns, thoroughly defrosted if frozen
4 tbsp lemon juice
2 tsp dried or fresh, chopped parsley
tiny pinch cayenne pepper
300ml creme fraiche
cooked linguine for 4

– Gently fry your onion with a generous pinch of salt in a small pan in a little olive oil until soft. 
– Heat some more oil in a frying or other pan. 
– Add half the smoked salmon flakes to the onion.  Stir until cooked. 
– Add the prawns, lemon juice, parsley and cayenne to the second pan. 
– Stir well until cooked.  Turn down the heat and leave to simmer until most of the liquid is gone. 
– Add the creme fraiche to the first pan with the salmon and onion.  Heat through until piping hot. 
– Use a stick blender to blend the salmon and creme fraiche until smooth. 
–  Put your cooked pasta in a large serving bowl. 
– Scatter the prawns and the remaining half of the salmon flakes on top. 
– Pour over the sauce. 
– Toss together and serve.  Alternativley plate up individual portions the same way.

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Filed under Mains, Moderately easy

Not Quite Fritto Misto

We ate this last Friday I think.  I’ve been rushed off my feet recently so I’m only just getting round to posting this now.  I’m getting ready to move house, work is busy and, as an added bonus, I went down to London midweek to film my slot on a cooking show.  It was amazing fun but totally exhausting!  And I get to do it all again on Friday!

I was afraid that this would be disapointing, or fiddly or something but it was a doddle to make and tasted great.  I saw the crust in a recipe for posh fishfingers but I immediately thought it might be a great way to make a sort of low fat fritto misto by skipping the deep frying… which essentially means I can’t call it fritto misto but I’m happy to take liberties with something this delicious!

Serves 4 (just scale up or down for however many)

3 fillets of white fish (I used basa)
250g king prawns
3 squid tubes
4 tbsp cornflour
4 tbsp polenta

– Defrost any fish that needs defrosting and heat the oven to gas mark 6. 
– Cut the squid tubes lengthwise then into approximate squares. 
– Slice the fish fillets across the fillet into fish finger sized bits. 
– Pat dry all of the seafood using towels or kitchen paper. 
– Sprinkle the polenta and corn flour over a plate and mix well. 
– Cover each piece of seafood in the polenta mixture, pressing each side into it to coat. 
– Place the coated fish and squid on one large baking tray and the prawns on a smaller one.
–  Lightly spray with just a little oil. 
– Put the fish and squid in the oven for 15 minutes. 
– Turn over the fish and squid carefully and put back in the oven. 
– Add the prawns and cook everything for a further 10 minutes. 
– Serve with basmati rice, edamame and a dipping sauce. 

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Filed under Easy, Mains