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Fish & Sea Food

Pasta Paella (Fideuà)

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PASTA PAELLA (FIDEUÀ)

Pasta Paella, called Fideuà, is a Spanish dish similar to paella but made of thin noodles instead of rice. The pasta is fried, then soaked in stock with monkfish, clams, veggies and a touch of saffron. The Mediterranean coast of Spain has a gastronomy of their own, and one of its most distinctive dishes is the Pasta Paella (Fideuà). It’s similar to seafood paella but made with a noodle called Fideus. Usually served in a paella pan, this dish is more complicated than a standard paella! A professional Fideuà has the pasta straight up, like a porcupine presentation. To make this effect happen is an art! This version is a simplified home version. However, I’ll tell you how to nail a professional-looking Fideuà in the post. Let’s dive deep into this Mediterranean dish. General View The small 1 cm long and thin piece of noodle is similar to the ones we put…

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Appetizers

Zamburiñas

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zamburinas

These Galician Scallops, also known as Zamburiñas, are exquisite especially served with a smooth white wine béchamel and a crunchy Iberic ham! Surf and Turf at its best! The Variegated Scallops, called Zamburiñas in Spain, is a small variety of scallops that are about half more petite than average scallops. Check the picture below to see the difference. Those mollusks change sex many times during their lifetime to end up male. Which I find strange because ‘shell’ or “Concha” in Spanish means “the lady part” in South America… Well, let’s leave it to that! The Coral The coral (roe) is also eaten in Spain, especially with this smaller variety of scallops. The coral is that orange part lying on the side of the scallop, with Zamburiñas way more tender than the usual scallops. If you make the recipe with normal-sized scallops, you should avoid leaving them in; they are usually quite rough to…

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Fish & Sea Food

Clam Chowder

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clam chowder wine

Who doesn’t like a comforting clam chowder? A warm and smooth soup filled with clams and mussel meat. This version of chowder is made with white wine, saffron, salicornia salt and some extra mussel meat and a bechamel base. This clam chowder is nothing complicated to make nor too long and taste fantastic, a bite into the ocean. The only challenge is to make sure to clean up the clams good and keep the sand away. Origin of Chowder Well, I personally feel in love with chowder in Ireland, I thought this thick soup, they have all over in Ireland, was just a surprisingly comforting seafood concoction of theirs but it’s not.The origin of chowder is going back in the 16th – 17th century along the northern Atlantic coast of France and also in England, around Cornwall. It was a fisherman’s comfort food and usually would contain fish, biscuits and salted pork. Then…

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Fish & Sea Food

Paella Marinera (Seafood Paella)

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Seafood Paella

The most popular dish in Spain, the famous Paella Marinera or Seafood Paella, is a lovely mix of seafood in a bomba rice dish flavoured with veggies, smoked paprika, and saffron. Spain gastronomy at its very best! Paella Marinera (seafood paella) is a dish; I’ve studied quite a lot since I live in Spain. Also, it’s “the meal” every guest visiting looks forward to experiencing. So I did my share of Seafood paella; I even bought a unique burner and massive paellera pan for six people. The beauty in seafood paella is that you can use whatever “seafood” you prefer, although the usual crawfish (Cigalas) and prawns (Langostinos) are the standard toppings. You’ll also find mussels and clams in most seafood paellas but it’s up to you and what you find at the market ultimately. The squid and cuttlefish are also used although usually reserved for the black paella. I’ve used crawfish…

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Fish & Sea Food

Shrimp Ceviche with Quinoa Pasta

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Ceviche quinoa pasta shrimp lime

Living in Peru for a few months, one must learn how to make a good ceviche! It’s such an easy and light meal, perfect for summer. I had to make it all the way peruvian by adding the Quinoa element. So I found a nice quinoa fusilli, and mixed it with a shrimp ceviche. I came with this idea, of quinoa pasta ceviche, for a friend 40th birthday. She loves Peru so much and she had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honor her love for Peru. Back in Peru, where they say the ceviche is from, the Moche civilization (the guys before the Incas, situated on the coast), apparently created the dish. Today, the peruvians make ceviche mostly with fresh fish or shellfish, on the coast, even with shark… The peruvian ceviche is usually served with a side of sweet potatoes and choclo…

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