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Tuna Fishballs (Albóndigas De Atún)
For 4-6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients :
675 g/1-1/2 lb fresh tuna steaks
6 tablespoons soft breadcrumbs
2 tablespoons chopped flat-leaf parsley
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons milk
1 egg
plain flour
1 medium onion, finely chopped
grated rind of lemon
1 teaspoon salt
LEMON AND WINE SAUCE:
2 tablespoons butter
1 small onion, finely chopped
1-1/2 tablespoons plain flour
125 ml/4 fl oz basic fish stock
1 tablespoon lemon rind, cut into julienne strips
salt and freshly ground white pepper
1. Discard the skin and any bones from the tuna. Chop the steaks roughly.
2. Heat 1 tablespoon of the oil in a small frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Allow to cool.
3. Place the tuna, breadcrumbs, milk, lemon rind and garlic in a food processor and process to make a coarse puree. Add the parsley, egg and salt and pepper to taste; process briefly, leaving some texture in the mixture. Scrape into a bowl and stir in the cooked onion. With moistened hands, shape into walnut-sized balls. Toss the balls in the flour.
4. Heat the remaining oil in a large frying pan. Add the fishballs and cook for about 6-8 minutes, until golden brown and cooked through, adding more oil to the pan if necessary. Drain on kitchen paper and keep warm.
5. For the lemon and wine sauce: Melt the butter in a saucepan. Add onion and cook gently for about 10 minutes, until soft and transparent. Add the wine, 1 tablespoon of lemon juice and fish stock and stir constantly over a medium heat until slightly thickened and bubbling. Add the julienne strips of lemon rind and simmer for about 5-6 minutes, until slightly reduced. Season with salt and pepper to taste and add more lemon juice if necessary.
6. Serve the fishballs with the hot sauce.
Hake with Spinach (Merluza Con Espinacas)
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
675g/1-1/2 lb spinach
salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
4 thick hake fillets
5 tablespoons olive oil
2 tablespoons pine nuts
3 tablespoons plain flour
1 medium onion, finely chopped
125 ml/4 fl oz dry sherry
1. Discard any damaged leaves and coarse stems from the spinach. Wash the spinach well in several changes of water and drain in a colander. Tear the leaves coarsely, and place in a large saucepan with a tablespoon of water over a medium heat for 4-5 minutes, tossing often. Drain in a colander and press with the back of a wooden spoon to extract moisture. Transfer to a board and chop finely.
2. Preheat the oven to 180C/350F/gas mark 4.
3. Coat the fish with flour seasoned with salt and pepper to taste. Heat 2 tablespoons of the oil in a frying pan. Add the fish and brown quickly on each side. Remove to a plate. Wipe out the pan with kitchen paper. Heat half the remaining oil, add the onion and cook gently for about 10 minutes, until transparent. Mix the garlic with the onion and cook for 1 minute, then stir in the spinach and transfer to a shallow oven-proof dish. Spinkle with the pine nuts and place the fish on top. Drizzle over the remaining oil and sprinkle with the sherry. Bake for about 15-20 minutes, until the fish flakes when tested with a knife point. Sprinkle with parsley and serve hot directly from the dish.
Noodle and Seafood Paella (Fideua)
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
450 g/1 lb firm white-fleshed fish fillets, skin removed
450 g/1 lb fideos, capelli d'angelo or vermicelli noodles
1-1/2 teaspoons paprika
pinch of saffron threads
450 g/1 lb medium uncooked prawns
125 ml/4 fl oz olive oil
1/8 teaspoon cayenne pepper
350 ml/12 fl oz basic fish stock
24 small mussels, cleaned
2 cloves garlic, crushed
2 large ripe tomatoes, peeled and chopped
salt and freshly ground black pepper
1.Cut the fish into 4 cm/1-1/2 inch pieces. Peel and devein the prawns leaving 6 unpeeled. Clean the mussels. Crumble the noodles into a large saucepan of lightly salted boiling water, stir well and return to the boil for 3 minutes. Drain and rinse under cold water. Set aside in a colander. Heat the oil in a paella pan, large frying pan or wok. Add all the prawns and cook for about 5 minutes until pink, stirring often. Remove with a slotted spoon. Add the fish and cook briefly, turning once. Gently stir in the garlic and cook for several seconds. Add the paprika, cayenne pepper, tomatoes, saffron and fish stock and bring to the boil over a medium heat. Season with salt and pepper to taste, stir well, and simmer for 10 minutes. Add the mussels and simmer for 4-5 minutes, until they open, stirring often; discard any that do not open. Stir in the peeled prawns and noodles and heat through. Smooth the surface and place under a hot grill until a light brown crust forms. Arrange the unpeeled prawns on top.
Oysters Cadiz-Style (Ositones A La Caditana)
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
24 fresh oysters in the shell, opened
freshly ground black pepper
3 tablespoons olive oil
1 clove garlic, finely chopped
1/8 teaspoon cayenne pepper
lemon wedges, to serve
2 teaspoons finely chopped parsley
6 tablespoons dried breadcrumbs
1. Preheat the oven to 220 C/425F/gas mark 7, or heat the grill to moderately hot.
2. Place the opened oysters in their shells on a baking sheet. Combine the garlic, parsley, a good grinding of black pepper, cayenne pepper, breadcrumbs and 1 tablespoon of the oil in a bowl. Sprinkle evenly over each oyster. Drizzle with the remaining oil.
3.Cook on the top shelf of the oven, or under the grill, for about 6-8 minutes until the breadcrumbs are golden brown. Serve on individual plates with lemon wedges.
Clams with Tomato and Wine (Almejas a La Marinera)
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
900g/2 lb small fresh clams or cockles, prepared
2 cloves garlic, crushed
4 medium-sized ripe tomatoes, peeled and chopped
2 tablespoons finely chopped parsley
6 tablespoons olive oil
1 teaspoon paprika
4 tablespoons dry white wine
1 medium onion, finely chopped
pinch of cayenne pepper
salt and freshly ground black pepper
TO SERVE:
lemon wedges
crusty bread
1 Clean and prepare the clams or cockles carefully to remove any sand or grit.
2 Heat the oil in a large saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the paprika and cayenne pepper and cook gently for 1 minute. Stir in the tomatoes, wine, and salt and pepper to taste. Cover and simmer for about 15 minutes, until the tomatoes are soft.
3 Add the clams or cockles, cover and simmer for about 5 minutes, until they have opened, shaking the saucepan occasionally to distribute the heat evenly. Discard any clams that have not opened. If using canned clams heat through in the tomato mixture. Spoon into warm serving dishes. Spinkle with chopped parsley and serve with lemon wedges and crusty bread.
Squid in Sherry Sauce (Calamares Al Jerez)
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
good pinch of saffron threads
1 large onion, chopped
125 ml/4 fl oz dry sherry
125 ml/4 fl oz water
1 tablespoon boiling water
3 cloves garlic, crushed
2 tablespoons chopped parsley
salt
2 tablespoons olive oil
25 g/1 oz ground almonds
450 g/1 lb prepared squid rings
1.Pound the saffron threads in a small mortar with a pestle. Add the boiling water and set aside to steep. Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for 1 minute. Add the almonds, saffron liquid, sherry, parsley, squid rings, water and salt to taste. Cover and simmer gently for about 45-60 minutes until the squid is tender, stirring occasionally. Serve with pilaf, if desired.
Grilled Shellfish with Romesco Sauce (Mariscada A La Plancha Con Salsa Romescu)
For 6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
450g/1 lb small squid or octopus, cleaned
olive oil
1 clove garlic, finely chopped
450g/1 lb large uncooked, unpeeled prawns
coarse salt
18 clams or cockles, cleaned
18 large mussels, cleaned
finely chopped parsley, to garnish
SALSA ROMESCU:
6 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
3 medium-sized ripe tomatoes, peeled and seeded
1-2 long fresh red chilli peppers, seeded
4 tablespoons water
4 tablespoons dry white wine
70g/2-1/2 oz whole blanched almonds, toasted
1 canned pimiento or 1 roasted red pepper
1 tablespoon red wine vinegar
salt and freshly ground black pepper
1. Place the squid bodies and tentacles or the octopus in a bowl with 2 tablespoons of the oil and the garlic. Mix well and allow to stand for 20 minutes. Sprinkle the prawns with salt.
2. FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add the onion and cook gently for about 5 minutes, until soft. Stir in the garlic and cook for a few more seconds. Add the tomatoes, chilli peppers to taste, water and wine. Cover and simmer for 30 minutes. Remove from the heat and allow to cool.
3. Process the almonds in a food processor until ground. Add the pimiento and tomato mixture and puree. Gradually pour in the remaining olive oil and vinegar, season to taste and process until the mixture has the consistency of a thick sauce. Transfer to a bowl and cool to room temperature.
4. Heat a barbecue hotplate or large heavy frying pan and brush with oil. Add all the seafood and cook quickly, turning the squid and prawns, and constantly basting with olive oil. Remove the squid and prawns to a large heated platter after about 3-4 minutes-the prawns should be cooked until just pink. When the clams or cockles have opened remove them to the platter, discarding any that remain shut. Sprinkle the seafood with parsley and serve immediately with romesco sauce.
Flounder with Almond Sauce (Leguado en Salsa de Almendras)
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
4-8 flounder fillets, depending on size
40g/1-1/2 oz whole blanched almonds
1 tablespoon chopped parsley
1 medium onion, chopped
salt and freshly ground black pepper
6 tablespoons soft breadcrumbs
1/8 teaspoon powdered saffron
2 medium-sized ripe tomatoes, peeled and chopped
4 tablespoons olive oil
2 cloves garlic, chopped
125 ml/4 fl oz dry white wine
1. Remove and discard the skin the from the fish if present. Arrange the fish in a single layer in an oiled shallow ovenproof dish. Season with salt and pepper and set aside.
2. Heat 2 tablespoons of the oil in a frying pan. Add the almonds and cook over a medium heat until barely golden. Stir in the breadcrumbs and garlic and cook until the crumbs are golden, stirring often. Place the mixture in a food processor with the parsley and saffron and process to a fine paste, adding a little of the dry white wine if needed. Transfer to a bowl.
3. Wipe out the frying pan to remove any crumbs. Add the remaining oil and onion and cook gently for about 10 minutes, until transparent. Add the tomatoes and remaining wine, cover and simmer gently for 15 minutes until the tomatoes are soft.
4. Preheat the oven to 200 C/400 F/gas mark 6.
5. Puree the tomato mixture in a food processor and stir into the almond mixture. Spread over the fish and bake for about 15 minutes, until the flesh flakes when tested with a knife point. Serve hot.
Garlic Prawns (Gambas Al Ajillo)
For 4-6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
675 g/1-1/2 lb large uncooked prawns
1 hot red chilli pepper, seeded and finely chopped (optional)
4 tablespoons olive oil
salt
3 cloves garlic, thinly sliced
crusty bread, to serve
1. Peel and de-vein the prawns, leaving the tails intact. Rinse and pat dry with kitchen paper.
2. Heat the oil in a large frying pan over a high heat. Add the prawns, garlic and chilli, and sprinkle lightly with salt. Stir or shake over a high heat for about 3-4 minutes, until the prawns are pink, taking care the garlic does not burn. Turn immediately into warmed, individual bowls, dividing the oil between the bowls. Serve with crusty bread.
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