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.
The oven does all the work for you here. Feel free to swap in other types of seafood – scallops, chunks of salmon and mussels would be lovely as well.
1 1/2 lbs. white-skinned potatoes (about 3 baking potatoes)
8 cloves garlic, unpeeled
2 small red onions
1/4 cup regular olive oil
12 small clams in their shell, soak in cold water and discard any that are opened
6-8 baby squid, tubes cut into rings
1 1/4 lb. raw large shrimp
3 tbs. dry white wine or vermouth
chopped fresh parsley, to serve
Heat the oven to 425°F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Tip into a large roasting tin with the garlic. Quarter the onions and the lemon and add to the pan, then toss everything with 2 tbs. oil. Roast for 1 hour.
Arrange the seafood on top of the veg and splash with 1 tbs. of the oil and the wine or vermouth. Season well and roast for 15 further. Discard any clams that have not opened. Drizzle with the remaining oil and serve sprinkled with parsley.
Mizuna is a peppery Japanese salad leaf which can be substituted for arugula. This salad is fresh, light and absolutely delicious!
For the dressing:
1 bunch fresh cilantro or mint, or a combination of both
1 garlic clove, peeled
1-2 tbs. fish sauce
1/2 tsp. sugar
1 green finger or jalapeño chili, seeded (optional)
6 tbs. peanut oil
For the salad:
7 oz. mizuna or arugula leaves
1 small red onion
18 oz. (cleansed weight) baby squid
2-3 tbs. peanut oil, for cooking
Tear the salad leaves away from their stalks and place in a small food processor. Tip in the garlic, fish sauce, sugar and chili. Peel the lime and add the peeling, then process to a paste. Drizzle the oil into the funnel to emulsify. Scrape into a bowl to use later.
Arrange the salad leaves in a bowl or large plate. Peel the onion, cut it in half, then slice it into very thin half moons. Scatter these over the leaves.
Slice the squid into rings, leaving the tentacles whole. Heat the oil in a large pan and cook for a few minutes. Season and scatter over the leaves. Drizzle with the dressing to serve.