This is a wonderful way to use up any pork leftovers.
pinch saffron threads
1/2 cup sherry
2 tbs. regular olive oil
3 scallions, sliced
3 cloves garlic, peeled and thinly sliced
1 1/2 cups paella or risotto rice
2 cups chicken stock
8 oz. raw shrimp (defrosted if frozen)
1 cup squid tubes, sliced (defrost if frozen)
1 1/2 cups diced, cooked pork
1 1/2 cups frozen peas
small bunch fresh cilantro, chopped, to serve
1 lemon, cut into wedges, to serve
Drop the saffron threads into a small saucepan and add the sherry. Place over a low heat and warm, not letting it come to a boil. Leave to cool.
Heat the oil in a large, wide pan and cook the scallions for a few minutes. Stir in the garlic and the rice. Pour in the chicken stock and the saffron-infused sherry. Stir gently to mix, then leave to simmer, uncovered for about 20 minutes.
Stir in the shrimp, squid, pork and peas. Season well and continue to simmer until the shrimp and squid are cooked and the rice is tender.
Serve sprinkled with cilantro with lemon wedges on the side.
If you don’t have pink peppercorns or can’t find them, simply use white one.
1 tbs. pink peppercorns, plus more to crush to decorate
1 tbs. sea salt
1/2 tsp. cardamom seeds, or seeds from 8 pods
1 tsp. smoked paprika
2 egg whites
1 1/2 lb. raw, peeled and cleaned shrimp
2 tbs. vegetable oil
Crush the peppercorns, salt, cardamom seeds and paprika in a mortar and pestle until you have a nubbly mixture. Or you can grind them in a spice grinder.
Hand-whisk the egg whites until they are foamy, but not stiff. Dip the shrimp in the egg whites, then toss them with the peppercorn mixture.
Heat the oil a large pan and stir-fry the shrimp for 5-7 minutes or until just cooked through. Remove to a dish and sprinkle with more crushed peppercorns to serve.
Sheer simplicity in flavor and preparation! Serve over pasta or rice.
2 tbs. olive oil
1/2 – 1 fresh red chili (according to size and taste), minced
2 garlic cloves, minced
1/2 lb. medium raw shrimp
1/2 cup white wine
1 tbs. chopped fresh parsley
Pour the olive oil in a heavy-bottomed skillet, then add the chili and garlic. Cook over a moderate heat for 2 minutes, stirring all the time. Turn the heat to high and add the shrimp and stir-fry for another 2 minutes until they just begin to turn pink. Tip in the wine and let it bubble for another minute or so, then season with salt, if necessary and stir through the parsley.
This subtle and simple pasta is a pleasure both to make and to eat.
1 tbs. tomato paste
1/4 cup milk
1/4 cup mascarpone
1 tbs. garlic-flavored olive oil
1/4 tsp. red pepper flakes
6 oz. raw, peeled shrimp
5 tbs. red vermouth
8 oz. taglierini
Boil a large pot of water, then add a good bit of salt.
Stir together the tomato paste, milk and mascarpone and set aside.
In a wok or large pan, warm the olive oil and add the red pepper flakes, giving a stir in the heat before adding the shrimp. Stir-fry for a minute or two by which time they should be almost cooked through.
Pour in the vermouth and let it bubble excitedly. When it has reduced a little, add the sauce and stir until everything is hot.
Meanwhile, cook the pasta per package instructions, drain and toss with the shrimp and sauce. Divide between two bowls and serve immediately.