Calamari and chorizo with aïoli

Tags

aioli, Calamari, fiesta fridays, potatoes, Seafood, squid, stew, tomatoes

So many people have memories of overcooked, over-chewy calamari, a bit like rubber. But fresh or good quality frozen squid, cooked either very quickly or very slowly, is melt in the mouth tender. The in-between area is where things get very tough and rubbery.  The long and slow cooking in this recipe is certainly worth it for a very tender and delicious result. It is a one pot meal and all it needs is some warm, crusty bread to mop all the juices up with. A dish to be enjoyed in summer as well as winter with a glass of cool white wine.

Serves 4

Ingredients:

220 g / 8 oz chorizo, skin removed and sliced
1 onion, finely chopped
Thyme, a few sprigs, leaves only
1 teaspoon smoked paprika
125 ml / 1/2 cup dry white wine
450 g / 1 lb cherry tomatoes, cut into halves
500 g / 1 lb 2 oz calamari tubes, cut into rings
450 g / 1 lb baby new potatoes, scrubbed and cut into bite sized pieces
Parsley, fresh, about a handful, roughly chopped
1 lemon, cut into quarters, to serve
aïoli
1 garlic clove, crushed
5 tablespoons good quality mayonnaise
1/2 teaspoon fresh lemon juice
Smoked paprika, as garnish

Preparation:

Heat a large sauté pan or pot over medium high heat, do not add oil
Add the chorizo and cook for about 2 minutes
Add the onion and thyme and cook another 2 to 3 minutes
Add the paprika, wine and tomatoes
Cover and simmer for 10 minutes
Add the calamari, make sure it is well nestled in the juice, cover and simmer for 45 minutes
Add the potatoes and cook another 20 minutes until the potatoes are tender
Meanwhile prepare the aïoli
Mix the garlic, mayonnaise and lemon juice
Sprinkle with paprika and set aside
Test the calamari, it should be so tender that you can cut it with a spoon
Sprinkle with the chopped parsley
Serve immediately with the aïoli, a piece of lemon and warm crusty bread
Enjoy!

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Coquilles St Jacques / Gratinéed Scallops

Tags

classic french, coquilles st jacques, fiesta fridays, scallops, Seafood, shellfish

Try a French classic today. This is a very elegant dish, perfect as a starter for a fancy dinner party or just as a light meal for yourself and a loved one. Do not be put off by the seemingly long list of ingredients, it is actually very easy to pull together.

Serves 4

Ingredients:

450g / 1 pound bay scallops
1 small onion, finely diced
1/2 lemon, sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup water
3 tablespoons unsalted butter
2 tablespoons diced shallots
1/2 teaspoon crushed garlic
170g / 6 oz baby chanterelle mushrooms, stems removed and wiped clean
2 tablespoons flour
1/2 cup whole milk
1 teaspoon fresh lemon juice
Pinch salt and freshly ground black pepper
Pinch cayenne
2 tablespoons finely chopped parsley
1/2 cup heavy cream
1/2 cup grated Gruyere
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
1/4 cup grated Parmesan

Preparation:

Preheat the broiler / grill
Lightly butter the insides of 4 large ramekins or the scallop shells and place on a baking sheet
Set aside
In a large sauté pan, combine the scallops, onions, lemon slices, bay leaf, wine, and water
Bring to a simmer and gently poach the scallops until just firm, about 3 minutes
Remove with a slotted spoon
Strain the scallop cooking liquid into a clean container
Reserve the scallops on a plate
In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat
Add the shallots and garlic, and cook, stirring, for 30 seconds
Add the mushrooms and cook, stirring, until tender, about 4 minutes
Remove with a slotted spoon
Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat
Add the flour and cook, stirring constantly for 2 minutes, to form a light roux
Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes
Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well
Bring to a boil and cook for 1 minute
Add the parsley and simmer for 1 minute
Add the cream and Gruyere, stir well, and remove from the heat
Fold in the scallops and mushrooms, and pour into the prepared scallop shells
In a small bowl, combine the bread crumbs and butter
Sprinkle over the scallop mixture and top with the Parmesan
Place under the broiler/ grill until just crisp and brown, being careful not to overcook, about 2 minutes
Remove from the heat and serve immediately
Enjoy!

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Tequila lime prawns

Tags

braai, grilling, lime, mexican, prawns, Seafood, shrimp, tequila

This is a great summer time grilling recipe. Serve it as part of a Mexican inspired meal.

Begin with frosty margaritas and guacamole salsa with crisp tortilla chips then follow with the prawns and a salad made with rice or couscous, delicious, light and so very tasty.
If using bamboo skewers, remember to soak them in water for about 30 minutes prior to using them to prevent them burning on the grill.

Serve with a crisp Sauvignon Blanc or a French Chablis.

Serves 4 to 6

Ingredients:

1 kg / 2 lbs medium prawns in the shell (about 8 to 10 per person)
marinade:
1/4 cup fresh lime juice (about 3 limes)
1/2 cup tequila
2 garlic cloves, crushed
2 shallots, finely chopped
2 teaspoons ground cumin
Salt and freshly ground black pepper
1/2 cup olive oil

Preparation:

Remove the head of the prawns and clean them by cutting down the shell on the back and removing the black thread – leave the shell and tail
Prepare the marinade:
Whisk together the lime juice, tequila, garlic, shallots, cumin and salt and pepper
Slowly add the olive oil, whisking until combined
Pour over the shrimp and let marinade in the refrigerator for a minimum of 30 minutes but no longer than 4 hours (I often put them in a zip lock bag)
Thread the prawns onto the skewers (4 to 5 per skewer)
Prepare the barbecue for medium heat grilling
Grill the skewers, turning once, until pink and cooked, about 3 minutes a side (depends on size of prawns)
Serve immediately with lime slices for garnish
Enjoy!

 

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