Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: black, course, cuttlefish, garlic, ink, italian, maccheroncini, main, nero, pasta, pecorino, seafood, sepia, squid, squids | No Comments »
Clean the cuttlefish: separate the head from its body. Remove the guts, but keep the little ink bag. Cut the tentacles just below the eyes and discard the latter. Remove the skin from the head and the spine. Cut it into rings and the tentacles in pieces. In a saucepan, stir fry the chopped onions and crushed garlic in olive oil until softened. Add the cuttlefish and season with salt and pepper. Put the lid on and lower the heat, letting it cook until the meat is tender (about 30-40min). Stir from time to time. After 20min, press the ink bag through a sieve and mix 1/2 cup water with the ink (add the content of the ink envelope, if using). Add this to the pan and adjust the seasoning. Cook the pasta in abundant salted water until al dente, drain and toss it into the sauce to coat. Serve with the pecorino and drizzle with the remaining olive oil.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bell, clams, course, know your onion, know your onions, knowyouronion, knowyouronions, main, mussels, paella, pepper, prawn, prawns, rice, saffron, seafood, shrimp, shrimps, simple, spanish, squid | No Comments »
Cook the shells of the prawns in 2 litres water. Reserve the tails. In another pot, steam the mussels in 2cm of boiling water for about 5 min, until they open. Discard any that don’t. Strain the cooking broth and mix with the shrimp broth. In a small bowl let the saffron infuse with some of this hot stock. In a paella pan (or heavy-based frying pan), cook the chopped onion in oil. Add chopped garlic, peeled, seeded and diced tomatoes, seeded and diced green pepper. Add the squid cut into rings and, as they change colour and dry a bit, the rice. Stir for 2 minutes. Season, pour the saffron broth and finish covering with the hot prawn/mussel broth. Bring it to a boil, turn down the heat to a simmer and cook for about 20min, adding more broth if necessary. Don`t stir the rice anymore. Add the prawns in the last 4min. Decorate with the red pepper cut in ribbons, chopped parsley, the mussels and the peas. Cover with aluminium foil and rest for about 5 minutes before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: aioli, fried, garlic, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, paprika, semolina, snack, spanish, squid, starter | No Comments »
For the aioli, grate or smash the garlic to a purée. Add a good pinch of salt. In a food processor (or in a bowl with an egg beater), beat it with the egg yolks and lemon juice. Then, start adding the olive oil, a drop at a time, until half of it is gone and it thickens lightly. Then, you can beat in the rest a bit more quickly, until very thick. Cut the bodies of the squid into rings and the tentacles into bitesize pieces. Place in a bowl, pour 2 tbsp of olive oil, the paprika and season with pepper. Toss the squid in the flour, get rid of the excess and deep fry it in batches in very hot oil (180C), until just golden. Drain on kitchen paper and season with salt.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: contemporary, ginger, green, homesmoke, homesmoked, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, prawn, prawns, shrimp, shrimps, smoke, smoked, squid, starter, tea, wok | No Comments »
Grate the ginger,mix it with the mayonnaise, lemon juice and season with salt and pepper. Cover the bottom of the pan with the foil. Pour in the green tea. Turn on the heat. Season the prawns with salt and pepper and spread them on the steamer basket. Wait until the tea just starts releasing some smoke and cover it. Cook the prawns for about 5min, until they change colour. Serve them with the ginger mayonnaise.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: baguette, bruschetta, know your onion, know your onions, knowyouronion, knowyouronions, lemon, pepper, pinchos, pintxos, piquillo, spanish, squid, starter | No Comments »
Clean the squid: use the tentacles to pull out the bodies. Cut off the tentacles, discarding the eyes. Skin the bodies and flex them to pull out its spinal structure and cut them flat open in one side. Rinse under running water and pat dry. Cut them into very thin slices (if you have time, you can partially freeze them, which will help to give more stability while cutting). Slice your onions finely and chop your garlic cloves. Drain the piquillos and slice them too. In a heavy-based frying pan over a high heat, stir fry the onions in olive oil and, as they soften, add the garlic. Just before they start to colour, stir in the squid and cook for about 3 minutes. Be careful no to cook it too much, or it will become rubbery. As soon as it changes colour completely, transfer the mixture to a bowl. Add the sliced piquillos, the chopped parsley and season with the lemon juice, salt and pepper. Serve the baguette slices (grilled or not) with the squid and a drizzle of good olive oil.
