Pastry-Wrapped Chorizo Puffs Recipe -mediterranean appetizers

Pastry-Wrapped Chorizo Puffs Recipe

These flaky pastry puffs, filled with spicy chorizo sausage and grated cheese, make a perfect accompaniment to a glass of cold sherry or beer. You can use any type of hard cheese for the puffs, but for the best results choose a mild variety, as the chorizo has plenty of flavour. #Variation# Try cutting the […]

Easy Fish Recipes-Lobster with Artichoke Hearts-calories-nutrition facts-eatopic

Easy Fish Recipes: Lobster with Artichoke Hearts

Break off the artichoke stalks. Put the heads into a large pan, cover with water and bring to the boil. Cover and cook for 30—40 minutes until a leaf pulls out easily. Drain and cool.


Monkfish in Creamy Tomato Sauce Recipe

Coat the fish pieces with the flour and season with salt and pepper. Heat the oil with the butter in a saucepan, add the fish and fry gently for 4-6 minutes or until cooked. Set the fish aside and keep warm.

Red Mullet and Fennel with Rouille Recipe-calories-nutrition-high protein

Red Mullet and Fennel with Rouille Recipe

This recipe is ideal for a dinner party because so much can be done in advance. The mullet may be prepared up to 1 hour ahead, covered and kept in a cool place. The rouille can be made up to 24 hours in advance, covered and kept chilled. However, if you do make it ahead, […]


Halibut on a Bed of Vegetables Recipe

Heat the oil in a large saucepan, add the red and green peppers, mushrooms, courgette, aubergine, tomatoes and tomato purée and fry for 15-20 minutes over a moderate heat, stirring occasionally.

Lemon Sole with Oranges and Wild Rice Recipe-easy-seafood-calories-nutrition facts

Lemon Sole with Oranges and Wild Rice Recipe

Cook the wild rice in a large pan of boiling salted water for 40—45 minutes, or according to packet instructions, until tender. Meanwhile, melt the butter in a large saucepan over a moderate heat, add the shallots and cook for 3 minutes until soft.

Paella | Seafood Recipes

Paella | Seafood Recipes

Heat 2 tablespoons oil in a large shallow pan and quickly brown the chicken joints. Remove from the pan. Wipe the pan and heat the remaining oil. Add the onion, red pepper, tomatoes and garlic and fry gently for 8—10 minutes.

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