Spanish-style seafood
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves sliced
- 1 fennel bulb sliced
- 500 g cherry tomatoes
- 3 tablespoons sherry
- 1 tablespoon sun-dried tomato paste
- 16 large live mussels scrubbed and debearded (discard any that don’t shut when tapped)
- 16 large raw peeled prawns
- 200 g squid cleaned and cut into slices
- small bunch of parsley chopped
- salt and pepper
Instructions
- Heat the oil in a large shallow frying pan, add the garlic and fennel and cook for 8–10 minutes until softened.
- Add the tomatoes, sherry, tomato paste and 3 tablespoons of water and bring to the boil, then reduce the heat and simmer for 20 minutes.
- Add the mussels, cover with a lid and cook for 5–6 minutes until the mussels have opened.
- Discard any that remain closed.
- Stir in the prawns and squid and cook for a further 3–4 minutes until the prawns turn pink and the squid is cooked through.
- Sprinkle with parsley, season and serve with crusty gluten-free bread, if liked.
Notes / Tips / Wine Advice:
For seafood salad,
heat 2 tablespoons olive oil in a wok or frying pan, add 2 chopped garlic cloves and cook for 1 minute, then stir in 16 large raw peeled prawns and 300 g (10 oz) cleaned and sliced squid and stir-fry for 3–4 minutes until the prawns turn pink and the squid is cooked through. Toss with the leaves of 2 torn romaine lettuces and 50 g mangetout. Serve with a squeeze of lime juice. Calories per serving 165Nutritional Information
Calories: 214 kcal
