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| ROMESCO DE PEIX |
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Bathed
by the waters of the rugged Costa Brava coastline, Catalonia in northeast
Spain produces the most fantastic fish dishes thanks to its plentiful seafood.
This, with its mix of fresh fish and spicy tomato sauce enriched with almonds,
is typical of the region. Every Catalonian housewife has her own recipe for
Romesco sauce - this is an easy version.
Serves
4
- 450g/1lb
fresh mussels
- 2 tbsp
sunflower oil
- 350g/12oz
monkfish fillet, in chunks
- 350g/12oz
halibut steak, roughly chopped into large pieces
- 150ml/1/4pt
fish stock
- 1 wineglass
dry white wine
- 4 baby
squid, cleaned and with body and tentacles seperated
- 100g/4oz
raw peeled Tiger prawn tails
- 2 sprigs
fresh lemon thyme, chopped
- 2 tomatoes,
peeled, deseeded and roughly diced
For
the Romesco sauce
- 4 tbsp
Spanish extra virgin olive oil
- 2 cloves
garlic, peeled and crushed
- 1 red
chilli, deseeded and chopped
- 1-2 tsp
dried red chilli flakes
- 2 slices
stale white bread, crusts removed, roughly cubed
- 2 tbsp
ground almonds
- 1 x 400g
can chopped tomatoes
- Salt
and freshly ground black pepper
- 1 tbsp
chopped fresh flat-leaf parsley
- Good
squeeze of lemon juice
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Start
by making the Romesco sauce.
Heat olive
oil in a pan and quickly fry garlic, fresh and dried chillies and bread. Stir
in the almonds then add tomatoes. Remove from heat and whizz smooth with a
hand blender or in a processor. Season and add parsley and lemon juice. Reserve.
Scrub
mussels and remove beards. Tap any that are slightly open and if they do not
close discard them. Reserve the rest.
Heat sunflower
oil in a large heavy-bottomed pan or casserole and add monkfish and halibut
in one layer. Fry to brown fish slightly then turn over to brown other sides.
Pour over stock and wine and bring to bubbling.
Pour over
half of the reserved Romesco sauce and then bring pan back to simmering point,
adding extra sauce to taste.
Add mussels,
squid and prawns and simmer, partially covered, until prawns are pink, squid
is opaque and mussels have opened. Pick out and discard mussels that remain
shut. Scatter over thyme and diced tomato. Check seasoning just before serving.
Preparation
time: 30 minutes
Cooking time:
approx 40 minutes
Approximate
nutritional values per person:
476 calories, 36g protein, 16g fat, 12g carbohydrate
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| MENESTRA DE POLLO |
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A hearty
stew of chicken and vegetables based on a rustic dish found in the region
of Rioja, where some of the country's best wines are made.
Serves
4
- 3 tbsp
Spanish olive oil
- 1 Spanish
onion, peeled and choppedl
- 2 cloves
garlic, peeled and crushed
- 1 thick
slice ham, cut in chunks
- 1.4kg/3lb
chicken cut in 8 joints
- 1-2 tbsp
flour from a shaker, or sifted
- 1 wineglass
dry white wine
- 300ml/1/2pt
chicken stock
- Salt
and freshly ground black pepper
- 225g/8oz
baby carrots, scrubbed and trimmed
- 100g/4oz
fresh or frozen broad beans
- 225g/8oz
canned artichoke hearts in brine, drained and halved
- 100g/4oz
fresh baby spinach leaves
- 100g/4oz
fresh or frozen peas
- 1 tbsp
finely chopped fresh parsley for garnish
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Heat 2
tbsp oil in a large flameproof casserole and gently cook onion until soft
but not browned. Add garlic and ham and cook for another minute or so.
At the
same time, heat remaining 1 tbsp oil in a large, heavy-bottomed pan and brown
chicken joints all over. Transfer to casserole and sprinkle or sift over flour.
Stir in wine and stock, then season. Bring to bubbling and turn down to simmer,
covered, for 25 minutes, or until chicken is cooked through. Add extra stock
if necessary.
Meanwhile,
cook carrots in lightly salted boiling water until just tender. Drain and
reserve.
Blanch
broad beans and refresh under cold running water. Drain and peel off outer
skins. Add broad beans, carrots and artichoke hearts to chicken and bring
back to bubbling. Stir in spinach and peas and simmer for a further few minutes,
or until spinach is wilted and vegetables are heated through. Season and sprinkle
with parsley to serve.
Preparation
time: 30 minutes
Cooking time:
approx 45 minutes
Approximate
nutritional values per person:
472 calories, 22g protein, 23g fat, 12g carbohydrate
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| TORTILLA |
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A No
matter where you go in Spain, you'll come across this thick potato and onion
omelette. It probably originates in Andalucia in the hot south and is often
served as tapas, those delicious little snacks best enjoyed with a glass of
chilled fino sherry.
Serves
4
- 350g/12oz
new potatoes, scrubbed
- Salt
and freshly ground black pepper
- 15g/1/2oz
unsalted butter
- 1 tbsp
Spanish olive oil
- 1 Spanish
onion, peeled and thinly sliced
- 6 fresh
free-range eggs
- 1 tbsp
finely chopped fresh flat-leaf parsley, plus extra for sprinkling
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Cook potatoes
in lightly-salted boiling water until almost tender. Drain, slice thickly
and reserve.
At the
same time, melt butter with oil in a heavy-bottomed pan and cook onions over
a gentle heat until soft and golden.
Layer
potato and onion slices to the top of a buttered 15cm/6in omelette pan, seasoning
lightly in between additions. Place over a medium heat to warm the pan.
Beat eggs
with salt and freshly ground black pepper and stir in parsley. Pour over potato
and onion and cook gently until base and sides are just set.
Place
pan under a preheated grill to finish cooking the top. Leave in the pan for
a minute or two to settle, then loosen sides with the point of a sharp knife
and slide omelette out on to a plate.
Serve
tortilla warm or cold, cut into triangles, and sprinkle with parsley.
Preparation
time: 15minutes
Cooking time:
approx 45 minutes
Approximate
nutritional values per person:
320 calories, 12g protein, 16g fat, 10g carbohydrate
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