Clam Paella

This is partially inspired by TV chef Tomasina (bad spelling I expect) who has just started a new Cook's Tour series on Spain.

There is no traditional Spanish element to this as I chose Clams and Pollock because they looked good and fresh when I went out shopping.

Either way not a bad accompaniment to a glass of white wine on Good Friday.

Ingredients

a chopped onion
a red pepper
a green pepper
2 beef tomatoes
2 cloves of garlic
12 Clams
a good head end piece of Pollock (Any white fish would substitute well)
Arborio rice (2 ladles worth)
a pinch of saffron
Fish Stock (I made my own)- 4 ladles worth
Parsley

Method

Start by softening the onion in olive oil, move to the outer edge of the pan (Tommi's tip) then add the chopped peppers and garlic. After a couple of minutes move the peppers and garlic to the edge of the pan and add the tomatoes - to prepare the tomatoes chop into large chunks and add a shake of sea salt, this aids bringing out the sweetness (apparently). Again wait a couple of minutes and move the tomatoes to the edge of the pan then add the Pollack (cut into 3cm cubes). When the fish is sealed move to the outer edge of the pan and add the clams (Vongoles if you are French). Add the rice and saffron, then add the stock. Turn the heat down low and cook for 20-25 minutes -another top tip from Tommi is to not stir the paella once the stock has been added! This does make for varied texture in the rice (i.e. some of it doesn't cook right good).

The fish stock is something that I concocted myself. I used the pan from Jerusalem artichoke & carrot soup making and used a standard vegetable stock cube with two tablespoons of home made taramasalata (see tomorrow's blog entry for recipe).
Top off with chopped parsley in olive oil and a finely chopped garlic clove - eat with loved ones

Seafood Paella

Seafood Paella

A loin of cod (skinned)
12 king prawns (cooked)
4 baby octopus
6 asparagus spears
an onion
a clove of smoked garlic
safron (soaked in 200ml boiling water)
6 chestnut mushrooms
12 fresh basil leaves ripped
250ml vegetable stock
salt and pepper
paella rice
glass of white wine
ounce of goats butter

Chop and fry the onion in a big glug of olive oil until clear.

Add the paella rice and stir until the grains are starting to look clear.

Add the glass of white wine until absorbed by the rice

Then add the safron and its stock and the vegetable stock.

boil for 25 mins or until the rice is cooked

add the cod cut into chunks and the vegetables. After 2-3 minutes add the prawns and the squid cut into rings/tentacles (remember to remove the spine).

After 2-3 minutes stir in the butter and basil then serve.

Cod in Lemon and Garlic

In a dish layer slices of lemon and a sliced clove of garlic.

Place a fillet of cod on top and season the flesh of the cod with salt and pepper.

Drizzle the cod with a good glug of olive oil, sprinkle with some chopped parsley and then layer a sliced clove of garlic and some lemon slices.

Place in a pre-heated oven at 180 degrees for 20 minutes.

Ideal served with french beans and boiled new potatoes.

Roast monkfish in serano ham

Roast monkfish in serano ham

Wrap seasoned monkfish tail (light on the salt because of the ham) in serano ham inside the wrap add a teaspoon of garlic jelly then sprinkle with smoked paprika. Roast in the oven for 30 mins

Serve with pan seared broccoli with capers