Skip to main content

Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Rabbit with Prawns and Rice



ingredients

for 2 people
  • 1/2 rabbit, cut into pieces.
  • 4 to 6 prawns.
  • 1 clove of garlic.
  • tender spring onions.
  • 1 carrot.
  • 1/2 leek.
  • 150cc dry white wine.
  • 400cc fish stock.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the picada:

  • 12 toasted hazelnuts.
  • chopped parsley.
  • 2 cloves of garlic.
  • 1 carquinyoli (Catalan almond biscuit).
  • 2 ripe tomatoes.

to serve: 

  • Brown or white rice, boiled.

preparation

First things first, let's make the picada: In your mortar, crush the garlic, hazelnuts, carquinyoli, and parsley together until everything's well ground. Then add the tomato — peeled and grated — and mix it all through. Set this aside for later.
In a heavy-bottomed pot, heat up your olive oil until it's nice and hot, then brown the rabbit pieces that you've seasoned with salt and pepper.
Once the rabbit is nicely browned, take it out and set it aside. In that same flavorful oil, give the prawns a quick sauté — just until they turn pink — then pull them out too and keep them with the rabbit...
Now, in that same pot, gently cook down the spring onions — leave them whole if they're small, or cut them in half if they're on the larger side — along with the carrot, peeled and sliced into rounds...
When the onions start getting a bit of color, toss in the leek, chopped really fine — we want it to pretty much melt into the sauce as it cooks.
Next, add the rabbit back in, pour over the white wine, and let it bubble away until most of the alcohol has burned off. Then stir in your picada, loosened up with the fish stock.
Have a taste and adjust the salt and pepper if needed, then cover the pot and let everything simmer gently for about 35 to 40 minutes. If the sauce starts looking too thick, splash in a bit more stock.
About 5 minutes before you're ready to serve, add the prawns back in so they warm through without getting rubbery.
Bring the whole pot to the table while it's still bubbling hot...
Serve this alongside a mound of boiled rice...

Enjoy!

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