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Fresh Stuffed Calamari with cured pancetta, rice, onion, garlic and bell pepper in a wine-paprika tomato sauce for an ultimate Surf and Turf dinner! Catalan gastronomy has a ton of “Surf N Turf” dishes. For example, meatballs with squids, chicken and crayfish, mar y montaña paella, etc. They call it: Mar y Montaña, which translates to sea and mountain. The Catalan surf and turf inspire this recipe, although instead of traditional ground meat, I’ve used a stuffing of rice, cured pancetta, onion, garlic and bell pepper dice. The Sauce The sauce is an easy traditional one of fried tomato paste, garlic and paprika with a touch of white wine (or water) and a few leaves of parsley for the final touch. This recipe is my twist on the Catalan Surf and Turf; it’s not a traditional dish but similar in taste. A Catalan Tradition Thanks to their geographical situation, the Catalans are the kings at mixing…

Arroz negro or Black Paella is a popular rice dish on the Mediterranean coast of Spain made of cuttlefish, its ink, white wine, onions and bomba rice. A famous Spanish dish is called “Arroz negro” made with the fresh ink of cuttlefish. I don’t know why they call it “black rice” instead of “black paella” since it’s done exactly like paella. Usually served with an Aïoli sauce (garlicky mayonnaise). Nonetheless, this dark paella is my personal favourite of them all! Get over it! I know it can be challenging for some, even for me at first, the colour and the fact that you eat ink… but if you are courageous enough to take the first bite. Oh my! You will discover another dimension! The ink actually is a mouthful of sea aromas, saline, it’s really a flavour of its own. But if you want to be submerged in that meal… you’ll have to be brave enough…