Category Archives: Fish

Squid with ‘Nduja

I saw a Balearic recipe for Sobrasada and Cuttlefish some time ago and thought, “Ooh, that would be fantastic with ‘Nuduja!” The butcher had ‘nduja this week, he sells a whole one (about 450g) for about £7.50 – being cured … Continue reading

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Rabbit Filé Gumbo

Just over a year ago, I set out to make a rabbit gumbo, but got distracted and made a pheasant gumbo instead! Having come across some andouille and a rabbit, at the bottom of the freezer this week, it seemed … Continue reading

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Steak and Oyster Pie

In Victorian times, Britain produced about 500 million oysters a year! These molluscs were abundant and one could buy 3 for a penny on the streets of London. Sadly, popularity led to overfishing in both England and France – the … Continue reading

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Sopa de Cebolla

Most people associate onion soup with France, but in reality it has been around since the time of the Romans. Because of it’s cheap ingredients, onion soup has always been the food of the poor. The modern French version is … Continue reading

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Pheasant with Cauliflower and Harissa

Pheasant is back in season and there’s much to be said for it’s flavoursome meat. These birds can take just about any type of seasoning that you’d care throw at them, without losing their own identity …and having lived outdoors, … Continue reading

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Alubias Rojas con Garbanzos y Chorizo

Red beans with chickpeas and chorizo is the kind of hearty stew that a Galician or Andalucian farmer might eat before setting out to plough a field with oxen, in a time before tractors. Being made with beans, chickpeas and … Continue reading

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Sardinas con Verduras

Sardines and pilchards are part of the herring fish family Clupeidae (the UK classifies sardines as being young pilchards). These are an inexpensive and sustainable oily fish often served fresh and fried, or preserved in salt, olive oil, escabeche, etc. … Continue reading

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Empanada de Beicon y Chorizo

Empanadas are pies that come from Galicia in the North West of Spain. The name comes from the Spanish verb empanar, which means to wrap in bread. These pies can be quite large, cooked in a rectangular tray, round on … Continue reading

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Calamares Rellenos

The squid is a cephalopod, from the Greek word κεφαλόποδες, kephalópodes, meaning head-feet. Cephalopods are closely related to the snail (gastropods). Like octopuses, the squid has an elongated head like body with tentacles. They produce a black ink which can … Continue reading

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Arroz con Calamares

Arroz con Calamares (rice with squid) is a simple paella like dish which is very common in Cataluña, Valencia and other parts of the Spanish Mediterranean coast. This is economical fare, the bulk being made up of rice, flavoured with … Continue reading

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