Busy nights are basically all nights, aren’t they? So I want to concentrate more on easy and stress free recipes like this amazing and easy cuttlefish sautéed with rice.
Few ingredients but rich in taste, and you really have to do very little for the preparation. While it’s cooking, you can do a little yoga session, take a shower and relax, or finish your last work emails. Not only is it easy, it is also fresh and healthy. You should include more seafood in your diet, especially if you are following a Mediterranean lifestyle and to lower meat consumption.
You can use various kinds of rice for this, like the bomba or arborio rice, but I like basmati rice for this sort of preparation best They cook quite quickly and give a very nice floral aroma to the whole dish.
Chop up the onion and garlic. Preheat some olive oil and sauté the garlic and onion on a low heat. Add the bell pepper cut into small pieces and cook for 1 min. Add the cuttlefish and cook for 1 min. Add the tomatoes, salt, chili (optional) and stir everything well.
Put on a lid and sauté for 35 min.
Rinse the rice under cold water and add to the pot with the cuttlefish. Add 2 cups of water and bring everything to boil. Once it’s boiling, put on the lid and lower the heat. Cook until the liquid has been absorbed.
What a simple way to make a dinner party more fancy and tasty! With some easy and flavourful oven baked scallops. This recipe won’t take more than 15min of your time, these can be made right before serving and they are so tasty!
As everything seafood related, it is really important to make sure that the scallops are fresh, so if you are doubting the freshness at the market that day, it’s better to change the recipe for something else.
I like to choose the scallops that come with the shell, because the shell becomes a small serving dish itself, so if it’s for a party, this is the perfect finger food. You can either look for big scallops, or you can use this same recipe for the zamburiñas, the smaller ones, just reduce the cooking time slightly, so they don’t overcook and become a bit chewy.
The herb mix can be modified as you please, change the parsley for another fresh herb or instead of lemon juice you can use some lemon zest for freshness. You can also put just a bit of butter for a richer taste, it’s really up to you. Cooking should be fun and not stressful, so use whatever you have fresh on your hands, experiment and create your own signature gratin.
Ovenbaked scallops with herb gratin
A very easy and quick recipe for a fancy lunch or dinner, or even for a party as these can be used as finger food for an appetizer.
Pasta is one of the easiest and most versatile dishes you can cook. The key is to always look for the freshest ingredients, so don’t be afraid to improvise and substitute ingredients with the things you find fresh that day. This is the best seafood pasta you will ever cook, because it is easy, simple, full of flavour and you just can’t go wrong.
Just keep in mind, when you go to your fish market or fishmonger, ask or look for the freshest ingredients. If the clams aren’t available or they don’t seem too fresh, skip them, replace them with mussels or whatever other seafood that catches your eye.
There is still so much belief that pasta is not healthy. But as everything else, you need to look for a good quality pasta, that has been produced in the best way possible, dried in a slow way. And never forget to cook your pasta al dente. A good quality pasta al dente doesn’t have such a terribly high glycemic index. And most important of all, there are basically no or very little traditional pasta recipes in Italy with a lot of meat or litres of cream. Meaty or more heavy pastas are usually left for special occasions, for Sunday cooking when you have time to cook a 3 hour ragu, for example. But most pasta recipes are quick and light, with any kind of vegetable or on special occasions seafood.
As for pasta brands, it is quite difficult to say, but if you are going to a supermarket, look for Garofalo, Rummo, De Cecco is not bad, if you go to specialised Italian shops, look for artisanal pastas, one of my favourites is Benedetto Cavalieri.
The fun thing about pasta is that once you get the hang of cooking it and improvising, you will never get bored. Improvise, use different ingredients, just keep it simple and look for fresh ingredients!
This is probably the best pasta you will make from fresh seafood. You can improvise and get the freshest ingredients that you have at your disposal at the market or your fishmongers', because the key to this one is freshness and quality. The rest is really quite simple and quick!
400glong pasta of your choicelook for good quality
100gclamssoaked in saltwater to clean the sand
4different kind of shrimp if you can't find different ones, just use the ones that are available
½cupdry white wine
Boil water in a pot with a tbsp of salt for the pasta. The seafood will be cooked very quickly, so if your pasta needs at least 12 min of cooking time, you can start cooking the pasta as soon as the water is boiling. You should cook the pasta as indicated on the bag, minus 2 minutes, because we will finish cooking it with the seafood, so the sauce integrates better.
In a pan preheat some olive oil and fry the chopped garlic cloves, just until you can start smelling the perfume. You don't want to burn them.
Add the langoustines and shrimp to the pan and cook for 2min. Add the saffron, tomato paste, glass of white wine and the clams. If the tomato is very acidic, I suggest putting just a pinch of sugar.Cook for 2 min again to evaporate some of the alcohol and then put the lid on the pan until the clams are completely open and cooked. This will take about 2 to 3 minutes.
If the pasta is not cooked by this point, turn down the heat to the seafood, so it doesn't overcook and become chewy. Once 2 minutes are left for the pasta, turn the seafood pan on again and put the pasta inside to toss it with the sauce until fully cooked. Save at least ½ cup of the pasta cooking water to add to the seafood, as it will help the sauce to integrate better and it won't be dry. It's better to have a slightly more liquid sauce when serving than no sauce at all.
Do you like pasta? Do you like seafood? Fideuà, the perfect pasta and seafood dish! I am a big fan of paella with rice, but I think I am even a bigger fan of this thin pasta dish.
It might look a bit difficult to make, but it actually is quite easy and you can make it even on a budget, since you don’t need to use any expensive fish. It mostly contains shrimp and calamari. The important thing here is to give flavour with a lot of onion and garlic, and a good fish stock. But to make that you can actually use the heads and tails of the shrimp you will be cooking in the fideuà.
For the stock – take off all the shrimp heads and tails, add some veggie scraps you have in the fridge, plus an onion, a celery stick, a carrot, you can add a splash of olive oil to give it more thickness, and boil for about 30min to make your broth.
One of the important things for this recipe is to have an appropriate pan. You can get these flat paella pans for a cheap price at the shops normally or order them on amazon, but if you don’t have one, don’t worry! Just look for a bigger pan you might have at home with a flat bottom, so everything cooks evenly on the fire.
This will go into the oven for 5 min at the very end, so a heatproof handle pan is best, but if you don’t have one, just skip the oven step. It’s just to make the top part slightly more crunchy.
Fideuà, the perfect pasta and seafood dish
A typical Catalonian seafood dish similar to paella, but made with small pasta. It is very simple to make, doesn't require many ingredients and it is the perfect dish you can serve to surprise your guests!
In a separate pot heat the fish stock. It's best to have it warm rather than completely cold from the fridge.
In the paella pan heat some olive oil and fry the pasta on a medium heat for 5 min, until it becomes golden brown. Don't overcook it, it will just give a bit more crunchiness. Once it's cooked, take it out and leave it on the side.
In the same pan fry the shrimp for 2min on high heat until they are golden brown. Take them out and leave them on the side.
Chop the onion, garlic and bell pepper. On a medium low heat cook the garlic and onion for about 5min, until slightly transparent, add the bell pepper and sauté for 10 more minutes.
Cut the calamari in bite size pieces and add it to the pan. Fry until golden brown.
Add the tomato puré, paprika, saffron and cook for 5 minutes. Add the white wine, evaporate the alcohol on high heat for 2 minutes.
Heat the oven to 220 degrees and turn on the grill, if you have it. If not, the high heat will do the trick anyway.
Add all of the fish broth to the pan and cook on medium high heat until the liquid has reduced in half.
Once the liquid has reduced enough, add the pasta and cook for 3 min.
Put all the shrimp on top of the pasta and put the pan in the oven for 5 min to crisp up the top part.
Keyword calamari, pasta, seafood, shrimp
Enjoy this fantastic recipe with some nice Albariño or Verdejo wine. A Sauvignon Blanc will also do great!
I know many have very busy lives and very long working hours, so often it becomes difficult to cook something at home and have a healthy meal. Well, this is one of those recipes that you can prepare in less than 5min, leave to marinate for a minimum of an hour, and then eat for the next three to four days in different variations.
Oh yes, this is a recipe to impress your guests or your boy/girlfriend/spouse, but even if it looks cosmically tasty and complicated, trust me, it is pretty easy. It is also quite quick to make as most pasta dishes.