spanish style seafood
Preparation time 15 minutes, Cooking time 35–40 minutes
1 tablespoon olive oil
2 garlic cloves, sliced
1 fennel bulb, sliced
500 g (1 lb) 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 (7 oz) squid, cleaned and cut into slices
small bunch of parsley, chopped
salt and pepper
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.
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 (2 oz) mangetout. Serve with a squeeze of lime juice. Calories per serving 165
|spanish style seafood|