Skip to main content

Rice with Chicken and Prawns

When you're after a proper one-pot meal, nothing beats a good rice dish. Today we're making surf and turf rice! Ingredients for 4 people 500g bomba rice. 1.8 litres chicken stock. 12 prawns. 2 chicken thighs and 2 wings. 1 large onion. 2 garlic cloves. 1 green pepper (Italian style). 1/2 red pepper. 1/2 courgette. salt. extra virgin olive oil. Preparation Chop the thighs and wings into small pieces and brown them in a paella pan with 2 tablespoons of oil. Season with salt and set aside. Using the same oil, sauté the garlic and onion, finely chopped. Add the peppers and courgette cut into long strips, almost like little batons. Stir the reserved chicken back into the sofrito along with the rice. Let everything cook together for a couple of minutes, then pour in the hot stock—it should be just about to boil. Cook according to the rice packet instructions and check the seasoning. When you're ready to take it off the heat, toss in the peeled ...

Hake Loin Stuffed with Spinach and Prawns



Stuffed and wrapped in puff pastry!




Ingredients

for 4 people

  • 4 pieces of hake loin, skinless and boneless.
  • 200g prawns.
  • 400g fresh spinach.
  • 2 spring garlic shoots.
  • 2 rectangular sheets of puff pastry.
  • salt.
  • extra virgin olive oil.
  • 1 egg yolk.

Preparation

Wash and blanch the spinach, then drain and cool it quickly under cold water.
Chop the spinach finely and sauté it with the spring garlic. Just before taking the pan off the heat, toss in the prawns—peeled and cut into two or three pieces. Taste for salt and set aside.
Slice the hake loins so they're not too thick. Start building your parcels by placing a layer of hake fillets down, then add a spoonful of the spinach mixture. Repeat this 2 or 3 times—you'll end up with one parcel per person.
Cover the spinach with more hake fillets, then add another spoonful of filling on top.
Preheat your oven to 180°C.
Roll out the puff pastry and cut each sheet in half. Very carefully—using a spatula helps—place the fish on top of each piece of pastry.
Brush the inside edges of the pastry with egg yolk beaten with a few drops of water, then fold it over and seal. You can make a simple parcel, or if you're feeling creative, shape it like a fish as shown in the photo. The scales are drawn with the tip of a knife.
Brush the outside of the pastry with more egg yolk.
Bake for 20 to 25 minutes, until the pastry turns golden and crisp.
Serve warm with a simple salad on the side.

Hope you enjoy it!

Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more