Seafood Cataplana Recipe – How To Make Seafood Cataplana – Hake And Seafood Cataplana Recipe

Prep: 15 mins – Cook: 35 mins – Total: 50 mins

Ingredients

• 2 tbsp cold-pressed rapeseed oil
• 1 onion , halved and thinly sliced
• 250g salad potatoes , cut into chunks
• 1 large red pepper , deseeded and chopped
• 1 courgette (200g), thickly sliced
• 2 tomatoes , chopped (150g) 
• 2 large garlic cloves , finely grated
• 1 tbsp cider vinegar (optional)
• 2 tsp vegetable bouillon powder
• 2 skinless hake fillets (pack size 240g)
• 150g pack ready-cooked mussels (not in shells)
• 60g peeled prawns
• large handful of parsley , chopped

Directions

1. Heat the oil in a wide non-stick pan with a tight-fitting lid.
2. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water.
3. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn’t have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering – this helps keep in the juices).
4. Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

This recipe and photos were created by BBCGoodFood.com, we simply shared it. Please check them out for more great ideas!

Smoky Garlic Butter Seafood Roast Recipe – Seafood Roast Recipe – How To Make Seafood Roast

Prep: 20 mins – Cook: 40 mins – Total: 60 mins

Ingredients

• 400g baby new potatoes
• 1 tbsp olive or rapeseed oil
• 2 corn cobs
• 8-12 large prawns , heads and shells on
• 8-12 mussels or large clams (or a mixture)
• 2 medium squids with tentacles, cleaned
• 150g butter
• small bunch parsley , chopped, plus a little to serve
• 1 tsp smoked paprika
• 3 garlic cloves , crushed
• 1 lemon , zested then cut into wedges
• 200g ring chorizo , peeled and sliced

Directions

1. Heat oven to 200C/180C fan/gas 6. Use a large knifeto hasselback the potatoes; cut incisions in each potato making sure you don’t cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal – line with parchment first if it’s old). Roast for 20 mins.
2. Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
3. Cut each corn cob into four pieces – the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
4. Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven’t turned pink or any mussels haven’t opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven’t opened. Scatter some parsley over and serve.

This recipe and photos were created by BBCGoodFood.com, we simply shared it. Please check them out for more great ideas!

Paella Recipe – How To Make Paella – Seafood Paella Recipe

Prep: 25 mins – Cook: 50 mins – Total: 75 mins

Ingredients

• 400g can chopped  tomatoes
• 600ml chicken stock
• 1 heaped tsp  smoked paprika
• 2 pinches of  saffron
• 1 onion , chopped
• 3 garlic cloves , crushed or finely chopped
• 4 tbsp olive oil
• 300g paella rice
• 4 skinless, boneless chicken thighs, cut in half
• 200g chorizo , sliced
• 85g frozen peas
• 150g raw king prawns , peeled if you like
• 250g mussels , cleaned
• 1 lemon , quartered (optional)

Directions

1. Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
2. Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
3. Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).
4. Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they’re standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!