Costa del-icious! Garlic prawns with lemon and alioli
Who needs a holiday when you can cook your own mouthwatering Spanish classics... Serves 6
Good taste: Squeeze over some lemon and serve while hot along with the alioli and crusty bread to soak up the delicious juices
INGREDIENTS
600g (1lb 5oz) raw prawns 4tbsp Spanish extra virgin olive oil ½tsp salt 5 cloves garlic, crushed 8 pieces or flakes of dried red chilli 8 small bay leaves 2 lemons cut into wedges
FOR THE ALIOLI
6tbsp good quality mayonnaise 1 clove garlic, crushed with a little salt 1 wedge of lemon 1tbsp finely chopped parsley
METHOD
1 Preheat the oven and warm your serving dishes on a medium heat. Make the alioli by placing the mayonnaise in a bowl and adding the crushed garlic. Squeeze the lemon wedge and add the juice along with the parsley and mix well.
2 Sprinkle the prawns with the salt. Heat a frying pan until very hot and add half the oil and half the prawns. Fry until they start to turn crusty and orange on one side. Turn, add half the garlic, chilli and bay leaves, then stir for about 3-4 minutes until just browned. Transfer to the hot serving dishes and repeat the process with the rest of the prawns.
3 Squeeze over some of the lemon wedges and serve while really hot along with the alioli and crusty bread to soak up the delicious juices.
Posted by vwwvv (Member # 18359) on :
Paella Classic dish: This is a hearty meal that is perfect for large numbers
INGREDIENTS
4 tbsp extra virgin Spanish olive oil 200g (7oz) cleaned squid cut into rings 3 chicken breasts with skin, each cut into 4 pieces 1 sweet onion, finely chopped 2 cloves garlic, finely chopped 1 orange pepper, deseeded and chopped 3 tomatoes, cored, seeded and chopped Pinch of saffron soaked in 2 tbsp boiling water 850ml (1/2 pt) chicken or vegetable stock 12 clams and 12 mussels 150g (51/2 oz) shelled young broad beans 200g (7oz) paella rice, unwashed
METHOD
1 Heat 2 tbsp oil in a paella pan and fry the squid for a few minutes. Set aside. Add the rest of the oil and fry the chicken until golden. Add the onion, garlic and pepper until softened. Stir in the tomatoes and saffron. Add all but 100ml (31/2fl oz) of stock and simmer for 10 minutes. Stir in the rice, season and cook for 15 minutes on a medium heat. Add the squid and cook for a few minutes.
2 Boil the remaining stock in a saucepan and cover until they open. Drain into a colander over a bowl.
3 Add the liquid to the paella, removing grit with a sieve, then the beans. Cook for 3 minutes. Add the shellfish to heat through. Serve with lemon wedges.
Posted by vwwvv (Member # 18359) on :
Tomato bread with vegetables Vegetable feast: This bread is easy to prepare and makes for a great starter
INGREDIENTS
6tbsp Spanish extra virgin olive oil 2 red peppers, halved and deseeded 2 fennel bulbs, trimmed and sliced lengthways 2 courgettes, sliced thickly diagonally 2 small sweet onions, cut into wedges, root left intact 1 aubergine, cubed 2 short French bread sticks 2 garlic cloves, peeled 2 ripe tomatoes, halved Small bunch oregano
METHOD
1 Preheat the oven to 220°C/fan 210°C/gas 7.
2 Toss the veg with 4tbsp of the oil in a roasting pan. Season, then roast for 20 minutes (or put under a hot grill).
3 Meanwhile, slice the bread sticks in half lengthways and toast on one side. Rub with the garlic then one of the tomato halves, to moisten.
4 Chop the rest of the tomato finely and spoon onto the toast. Drizzle with a little oil. Top with the roasted vegetables and drizzle with extra oil. Scatter with oregano to serve
Good taste: Squeeze over some lemon and serve while hot along with the alioli and crusty bread to soak up the delicious juices
Classic dish: This is a hearty meal that is perfect for large numbers
Vegetable feast: This bread is easy to prepare and makes for a great starter