After our holiday in India (I would post that soon for you guys), we are back to work and our normal life. M came up with a brilliant idea to make our normal food habits a lil more interesting for us (and a lil more complicated for me.. Ya.. As if I didn’t have enough work already). So here comes the BIG idea.. We would randomly pick one country on the World Map each week and I would cook up the traditional dishes. (Atleast that’s the plan.. not so sure if the dishes are actually traditional.. Blame google if they are not!) So obviously (not so obvious for ppl like me), we picked Spain for this week. Here are some of the dishes I tried and liked.
Seafood Paella with Roasted Cod:
Spanish food for me is synonymous with Paella. So I had to make this dish. And it happened to be delish. Try it yourself and let me know.
For the paella
- 1 tbsp olive oil
- 200g raw chorizo, diced
- 3 large shallots, thinly sliced
- 3 garlic cloves, crushed
- 2 tbsp smoked sweet paprika
- 2cup paella rice
- 1l fish stock
- knob of unsalted butter
- 300g prawns, chopped into bite-sized pieces
- 3 Squid Chopped
- juice ½ lemon (optional)
- small bunch coriander, chopped
For the Cod
- 1 tbsp olive oil
- 6 x 175g/6oz salmon fillets, skin on
- 2 tbsp paprika
- 1 tbsp garlic powder
- squeeze lemon juice
- To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well. Once the rice starts to crackle, add 2 cups of stock, season and mix well to combine and cook till all the stock is absorbed and the rice is cooked through.
- In another pan, heat 1 tbsp olive oil. Once the oil is hot, add the squid, season with salt and sweet paprika and cook on high till it is cooked through. You do not want to overcook the squid and make it rubbery. Remove and add to the cooked paella rice. Do the same for the prawn. Mix the prawn and squid into the rice. Squeeze in the juice of half a lemon and garnish with chopped coriander leaves.
- For the cod, put the olive oil in a frying pan over a high heat, but don’t let it burn. Season the cod with sea salt, paprika and garlic powder. Cook, in the hot pan, for 4 mins, then carefully turn the fish over and cook for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.
- Serve the delicious paella with the roast cod and steamed broccoli or a green vegetable, if you like.