How to Make Seafood Paella Recipe

Ingredients for paella 

1 large onion, chopped 

3 cloves garlic, chopped 

1 tbs olive oil 

1 cup / 225 g long-grain rice 

a few strands of saffron or 1 tsp turmeric 

750 ml/ 1 1/4 pint hot chicken stock 

salt/ freshly ground black pepper 

100 g/4 oz frozen peas 

150 g/ 6 oz cooked prawns or shrimps, shelled 

175 g/ 6 oz cooked mussels 

175 g/ 6 oz cooked clams 

100 g/ 4 oz cooked chicken, cut into bite-sized pieces 

Lemon wedges 

How to make paella recipe?

 1. Place onion and garlic in a large bowl, pour over oil, stir, cover and cook for 3 minutes. 

2. Stir in rice, saffron or turmeric, chicken stock and seasoning. Cover and cook for 10 minutes, stirring twice. Set aside.

 3. Place peas in a bowl, cover and cook for 3 minutes. Reserving some seafood in shells to garnish, stir in prawns or shrimps, mussels, clams and chicken, cover and cook for 6 minutes. 

4. Drain. Stir into rice and garnish with remaining seafood and lemon wedges.

Read More »

Mackerel Fish Recipe with Oranges

How to make Mackerel Recipe with Oranges 

Ingredients 

Serves 4

4 mackerel, cleaned

150 ml/ ¼ pint oil

150 ml/ ¼ pint oranges juice

Grated rind of orange

A few drapes of Tabasco sauce

Salt/freshly ground black paper

50 g/2 oz olives

Thin orange slices

Preparation Method

1. Make slanting incisions with a sharp knife across both sides of each fish. Place in a large shallow dish

2. Mix together the oil, oranges juice, rind and Tabasco and season with salt and pepper. Pour the marinade over the fish and marinate for 2 hours, turning occasionally.

3. Baste the fish and cover with cling film (plastic wrap) slit in 2 or 3 places. Cook for 2 – 3 minutes.

4. Turn fish over, baste and return to oven, giving dish a half turn. Cool for a further 2 – 3 minutes, depending on the size of fish. Spoon marinade over fish and serve garnished with olives and orange slices.

Read More »

Coulibiac Recipe with Smoked Haddock

How to make Coulibiac Recipe with Smoked Haddock

Ingredients

• 450 g strong plain white flour
• 15 g fresh yeast or 7 g dried yeast
• 1 tsp sugar
• 150 ml warm milk
• 1 tsp salt
• 100 g butter, melted
• 3 eggs, beaten
• For filling
• 450 g cooked smoked haddock
• 3 hard-boiled eggs
• 175 g cooked rice
• salt and pepper

Preparation Method

Sieve the flour into a bowl, then remove 100 g of the flour to a smaller bowl. Mix the fresh yeast with the sugar and add to the lukewarm milk or sprinkle the dried yeast on the milk with the sugar and leave until frothy. Add this yeast liquid to the smaller amount of flour and beat until smooth. Cover and leave to prove for 30 minutes. Add to the remaining flour with the salt, butter and eggs, and mix to a soft dough. Knead well, cover and leave to prove for 1 ½ hours.

Heat the oven to 220 C / 425 F or mark 7.

Roll the dough into a square 1 cm thick. Prepare the filling by flaking the fish and mixing with the chopped eggs and rice: season well with salt and pepper. Put into the center of the dough and fold into a parcel, sealing the join with beaten egg yolk. Place on greased baking sheet with the join underneath. Glaze with egg yolk and cut two slits in the top. Bake for 45 mutes. Serve hot or cold.

Salmon may be used instead of haddock, and sliced mushrooms may be added to the filling. This is a Russian recipe.

Read More »