J. Sheekey Squid with Slow Cooked Tomatoes and Pancetta

  • 1x Squid (Cleaned and cut into rings)
  • 300g Cherry Tomatoes
  • 3 Spring Onions (chopped)
  • 1 Rasher of Bacon (cut into chunks) or Pancetta Cubes
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • A handful of Rocket

This one is dead quick and looks fairly impressive too. Heat the oven to 100c and then in a wok or heavy bottomed pan fry the bacon until its nice and crispy. Turn the heat down, add the tomatoes and cook until soft. Add the paprika and garlic, stir and cook for a further few minutes.

Finally add the spring onion, mix it through and then transfer the tomato mix to a oven proof dish and stick in the oven while you sort out the squid. In a super hot pan fry the squid for about 3 minutes. Finally plate it all up and get all cheffy with a ball of rocket on the top.

PG

More at https://portlygourmet.wordpress.com

Seafood Linguine

  • 150g Raw King Prawns
  • 100g Octopus (Cleaned)
  • 4 Large Scallops (Cut in half)
  • 10 Mussels
  • 50g Samphire
  • 75g Linguine
  • 50g Butter
  • 1 tsp Capers
  • 2 Cloves Garlic

I’ll warn you now there is a little bit of faffing around with this, it is however well worth it. Start off by prepping your seafood (or you could of course ask your fishmonger to do that for you). You’re going to want peel the prawns, do this by taking off the head and then running your thumb under the shell towards the tail.

Throw away the shells but keep the heads they are lovely deep fried, trust me. Leave the prawns to one side and thinly slice the octopus separating the tentacles. Again leave those to one side and then slice the scallops through the middle so you get eight discs.

Boil the kettle and then stick a large pan on the heat. Once the pan is scorching hot, add little oil and then stir fry the octopus, followed by the prawns and finally the scallops. Leave them all to one side to rest. In another pan cook the pasta until softened. Just before you drain the pasta add the samphire to blanch for about a minute.

Now for the mussels put them in a small pan, put on a high heat and cover. Cook for about three minutes or until they are all opened. You don’t need to add water there is enough moisture in the mussels to steam them open.

Back in the pan you used for the seafood, melt the butter, add the capers, crush the garlic into the butter and stir. Finally add the pasta, samphire, mussels and the other seafood and stir for about a minute or so making sure its all well coated. Transfer it to a bowl and dive in!

PG

More at https://portlygourmet.wordpress.com

Super Easy Moules Mariniere

Moules Mariniere

  • 1kg Brancaster Mussels
  • ½ Packet Potts Moules Mariniere Sauce

Honestly it cannot be simpler or faster. In a wok or large saucepan, cook the mussels in a dry pan until they’re all open (discard any that don’t open). Drain the excess liquid then add the sauce. Stir to make sure it’s all coated. Serve with some crusty bread straight from the pan.

Cod Medallions a la Planche (Tapas)

Ingredients

  • 200g Cod Loin cut into 1cm thick medallions
  • 2 tsp smoked paprika
  • 1 ½ tbsp plain flour
  • Splash oil

Method

  • Put the flour and paprika into a sandwich bag and season well then, give the bag a good shake to ensure the flavours are well mixed.
  • Into the same bag add your cod medallions and shake until the fish is well coated in the paprika flour.
  • In a frying pan or heavy bottomed grill pan heat a little oil until the pan begins to smoke slightly.
  • Fry off the fish until golden on either side, garnish with chopped fresh parsley and serve!

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