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Posts Tagged ‘fish’

Black rice

Hello!

This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.

Ingredients (for 4 people):

  • 300 gr rice
  • Sepia or squid (sobre 800-900 gr) with it ink
  • 2 onions
  • 1 garlic head
  • 1 pumpkin
  • 12-16 prawn/shrimps

Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.

Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.

Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.

Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)

black rice

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Tuna escabeche

Hello!

On our Spanish blog a reader suggested us to publish some recipe using escabeche. Escabeche is a technique to cook food in order to preserve them, it is very typical to find canned sea food or fish preserved in escabeche, in Spain perhaps the most easy to find are the muscles. I liked very much the result of this recipe, it is really superb on a sandwich bit some cheese.

Ingredients:

  • 1 Kg tuna without skin and without spines
  • ½ lt olive oil
  • ¼ lt white vinegar
  • ¼ lt white wine
  • 3 garlic cloves
  • 20 peppercorns
  • Some bay leaves
  • 1 sweet paprika tablespoon

Add in a pot ½ litre of olive oil, ¼ litre of white vinegar, ¼ litre of white wine, about 20 peppercorns, some bay leaves, 3 garlic cloves and a tablespoon of sweet paprika, mix it until well combined. Add the tuna without skin and with out spines, and make sure it is well submerged.

Set the fire on at minimum level, and cook for 20 minutes. In 20 minutes it will be cooked rare, cook about 30 minutes if you prefer more done. Let rest for some hours until getting ambient temperature, then put in the fridge like one night. Take off the fridge 15 minutes before eating, it is really great in a sandwich with cheese. You can have it in the fridge for some days, the escabeche sauce will preserve the tuna.

Music on the video (Airport Lounge) is composed by Kevin MacLeod (incompetech.com)

 Tuna escabeche

Tuna and feta rolls

Hello!

I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.

Ingredients:

  • 400 gr of tuna without skin and without spines
  • Feta cheese
  • 2 carrots
  • 1 onion
  • Phylo pastry
  • Soy sauce

Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.

Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.

Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.

Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)

tuna and feta rolls

Orange hake

Hi,

I usually follow a blog called El comidista,  and last week I saw a very interesting recipe I bring to you in video (with some modifications).

Ingredients (for 2 people):

  • 2 oranges
  • 600-700 gr hake
  • Flour
  • Soy sauce
  • Cloves
  • Ginger

Start squeezing 2 oranges, put the juice in a bowl. Add also a tablespoon of soy sauce, about 8 cloves, some ginger and finally mix well.

Add some salt to the pieces of hake and then cover with flour, hit a bit each piece to remove the excess of flour.

On a pan add plenty of sunflower oil. You can check when the oil is hot enough by inserting a wooden spoon in the oil, it will be ready when you see bubbles around the spoon. Add the pieces of hake in the hot oil, cook them for about 5 minutes turning them several times. After removing from the pan let the hake rest for 5 minutes on the orange juice; more or less the time you will be cooking the net round of hake pieces.

Serve with a bit of this juice over each piece of hake.

Orange hake

Categories: Fish Tags: , , , , , , , ,

Provenzal tuna

Hi,

Tuna is a very common fish I eat, but normally in can, and it’s a pity because you can get really nice recipes with tuna, like this provenzal tuna, taken from a Gordon Ramsay’s book .

Ingredients (for 4 people):

  • 600 tuna loins without spines and without skin
  • 1 can crushed tomatoes
  • 50 gr black olives without bone
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion (2 if they are too small)
  • 1 zucchini
  • 4 garlic cloves
  • 1 lemon
  • Thyme
  • Rosemary

Hi to prepare this provenzal tuna start chopping one red onion or 2 if they are small, if you don’t find red onion just use a regular onion. Remove the tails of a red pepper and yellow pepper and cut them into small pieces. Cut the ends of a zucchini and then cut it longitudinally, and cut again longitudinally each piece, finally cut in small cubes.

Preheat oven at 400ºF (200ºC). Add olive oil in a pan, and when oil is hot add the onion, peppers, a bit of salt and 4 crushed garlic cloves, cook them for 5-6 minutes moving to avoid them to get stuck to the pan. Add zucchini and cook for 3 minutes more. Finally add 50 gr of black olives without bone (about 20), some chopped rosemary and thyme and a can of crushed tomatoes. Add some salt and cook for 10 minutes moving frequently.

Add salt and ground black pepper to tuna loins. Put the vegetables on a baking tray, and dispose tuna loins over them with a slice of lemon over each piece of tuna. Add olive oil and cook in the oven at 400ºF for 10 minutes, some more minutes if you prefer tuna more cooked.

Finally if you don’t eat all the vegetables, just reserve them and use them to dress boiled brocoli, will turn brocoli simply delicious!

Provenzal tuna

Paella

Hello,

Paella is one of top typical dishes in Spain, present in lots of  menus each thursday (thurday it’s like the paella day in Spain). It’s so spread it is difficult to find something like the “original paella recipe”, so it’s cooked on slightly different way on each kitchen. This is only one more possibility to cook the paella, hope you enjoy:

Ingredients (for 4 people):

  • 400 gr rice
  • 2 onions
  • 8 garlic cloves
  • 2 carrots
  • Thyme and rosemary
  • 2 sepia (cuddlefish)
  • 12 muscles
  • 12 prawns
  • 5 small radishes
  • Saffron
  • 1 lemon

Peel the prawns and place the heads and skin on a big pot, add also one onion in quarters, 2 carrots, thyme, rosemary, 5 garlic cloves, 5 small radishes and 2 sepia. Add salt and olive oil, cover with cold water and let boil for about an hour. On this way you will obtain a nice broth and the cuddlefish will be tender. You can also add more vegetables to the broth, like pumpkin, celery, leek … the more ingredients the more taste.

Once the water has been boiling for an hour remove the sepia and drain to obtain the broth. Chop one onion. Add 3 garlic cloves on a blender cup, olive oil and parley and mix with the blender. Add this oil to a pan. When oil is hot add chopped onion, salt and move it; cook it for about 10 minutes. Then add the muscles (discarding those already open, because should be unhealthy), add also sepia cut in small pieces and the peeled prawns. Move frequently and cook until almost all muscles are open.

Add the rice, the saffron and mix it well. Now add broth to cook the rice, the rice must be cooking for 15 minutes until it gets tender. Add broth more times if needed; also taste it to check if you need to add more salt. You can server some lemon with it so people can squeeze it; lemon it’s a nice partner for paella.

paella

Baked crispy salmon

Hi,

I’ve learn this recipe from Jamie Oliver’s videos, it’s an amazing recipe to prepare the salmon easily and quick with a really nice crispy touch. If you don’t like food too spicy just remove the chili from the ingredients list.

Ingredients:

  • Salmon loin (1 or 2 per person)
  • 1 red onion
  • 1 chili
  • Ginger (about the size of a thumb)
  • 5 small radishes
  • 1 lemon
  • Soy sauce
  • 3 garlic cloves
  • Thyme and rosemary

In first place we will prepare the sauce, to do so add in a blender cup one red onion cut un quarters, one chile, 3 garlice cloves, ginger (about the size of a thumb), 5 small radishes, soy sauce and the juice of a lemon. Mix it well.

Make an incision in the salmon loin, make sure the sharp is really sharp. This will allow to get the spices better distributed on the salmon and also get more uniformly cooked. Even could be nice looking. Over the salmon drop some rock salt, thyme, rosemary and olive oil. Slap with the salmon with your hands so all the spices get stuck.

On an oven tray put the mix already prepared, place the salmon loins with the skin above. Cook in the oven at 420ºF (220ºC) for 20 minutes and you have this recipe ready. Having the skin exposed will make it nicely crisp.

baked crispy salmon

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