Tag: Seafood
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Paella Valenciana (amb un toc)
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Paella Valenciana is customarily made containing chicken and rabbit, but we’re turning that on its head and using chicken, chorizo, pancetta and seafood. There are many rules that claim you have to do it by the book so I’m changing that and making it more accessible for others or for…
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Paccheri Alla Crabe et Prosciutto
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Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved) versions, all depending on how you wish the pasta to…
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Moqueca (Brazilian Seafood Stew)
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A wonderfully flavourful Brazilian dish. There are several versions but this one stems from the state of Bahia (just to the west of Salvador) and uniquely uses red peppers and coconut milk.
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Manzanilla Braised Lobster
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Lobsters are a family (Nephropidae, synonym Homaridae) of large marine crustaceans. Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly…
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Jambalaya (Creole / Cajun)
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Jambalaya is an American Creole and Cajun rice dish of French, especially Provençal cuisine, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. This is an authentic one pot meal from New Orleans. It is pure comfort food packed with chicken and shrimp, andouille sausage, rice,…