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paella

Easy Paella

Posted on 22 October 2013 by Nikki

ingredients

3 tbsp olive oil
500g chicken fillet cut into bitesize pieces
4 cups (not quite a full small bag) paella rice/Basmati rice
1 chorizo sausage sliced
1 large orange for the juice and grated peel
800 ml fish stock or veg stock
2 tsp paprika
Pinch of saffron
1 cup of peas
4 cloves of garlic
1 large onion diced
12 langoustine
Pack of cooked muscles

Method
This recipe is made for a large paella pan it should cover all 4 rings of the top of your oven. It’s designed for 8 portions.
Put 3 tbsp of oil in the pan add the onions and garlic and fry off until soft. Add the chicken and continue to cook until slightly browned. Sprinkle on the paprika and add the rice fry off for a couple of minutes while stirring well. Add the chorizo sausage, grated orange peel and a squeeze of half the orange.
Pour the stock into the pan, stir it all together the pan should be very full with the stock. Add a pinch of saffron. Now for the next 45mins/ hour you should keep stirring and if needed adding more water. I don’t leave it at all because that’s the tricky part and I don’t want it burning or sticking. add the peas muscles and langoustine after 40 minutes then when rice is completely soft (check in a few different areas of the pan) serve with crusty bread.

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Lou Prew from Chis

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Pil Pil Prawns, Spanish Style

Posted on 16 August 2010 by admin

This recipe was sent in by the lovely Lou Prew from Chis,
even though im a big meat eater I love it so much I feel a video coming on – watch this space – thanks Lou

Pil Pil Prawns, Spanish style

This is more a gumpo than a fine soup.

Ingredients
Carrots and their juice roughly chopped
6 large vine tomatoes
6 chestnut mushrooms finely sliced
6 spring onions sliced
I whole bulb garlic crushed roughly
Tomatoe purée tube
1 large teaCup of olive oil
1 birdseye chilli very finely chopped (more depending on your fire needs)
Enough tiger prawns to feed your family (frozen is fine)

Cook.
Simmer all of the above ingredients (bar the prawns) on a gentle heat until all of your ingredients are softened and cooked through. Add the tiger prawns, stir well and let it all bubble away gently until the prawns are cooked. Ladle up this gorgeous, sumptuous mess into large bowls and serve with warm ripped up baguette. Absolutely delicious, Mediterranean good food, low in bad fats, filling and good for you!
-Lou Prew

 

Lou Prew from Chis

Lou Prew from Chis

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on the bbq

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Simple But Very Tasty BBQ Sea Bass (Mr Bass)

Posted on 26 July 2010 by Head Chef

Mr bass

Mr bass

Start by gutting and scaling the fish – you can ask your fishmonger to do this  but if you want to give it a go yourself, try this link -

Click Here – (gutting and scaling fish)

Marinade and stuff ‘Mr Bass’ with lemon, thyme + olive oil (use lots of oil). To save time I done this on tin foil then I rolled him around in it. Just as the bbq is at a good heat put sliced lemons into mr bass’ foil sleeping bag and cook on low heat (back of grill if  gas, or when coal is white). Close lid and let smoke for about 20 mins. The lower the heat the longer you cook (recommended)

on the bbq

on the bbq

When cooked serve with salad and new potatoes.

done

done

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