SEAFOOD CHRISTMAS DINNER RECIPES RECIPES

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SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…



Seafood paella | Seafood recipes | Jamie magazine recip… image

It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.

Total Time 2 hours 10 minutes

Yield 8

Number Of Ingredients 26

2 green peppers
2 red peppers
200 ml olive oil
750 g monkfish, from sustainable sources
500 g squid, cleaned, from sustainable sources
125 g mussels, debearded, from sustainable sources
125 g clams, debearded, from sustainable sources
1 kg calasparra or bomba paella rice
1 large pinch of saffron
1 tesapoon paprika
8 large prawns, from sustainable sources
extra virgin olive oil
1 onion
6 cloves of garlic
olive oil
1 tablespoon paprika
2 fresh bay leaves
shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
200 ml dry white wine
2 litres organic fish stock
3 large onions
3 cloves of garlic
olive oil
½ tablespoon papriks
100 ml dry white wine
6 ripe tomatoes

Steps:

    1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
    2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
    3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
    4. Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
    5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
    6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
    7. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
    8. To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
    9. Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
    10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
    11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
    12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
    13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
    14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
    15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
    16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 946 calories, FatContent 35.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 40.5 g protein, CarbohydrateContent 111.5 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.8 g salt, FiberContent 4.8 g fibre

CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES



Chicken seafood paella | Jamie Oliver recipes image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Total Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 17

6 free-range chicken thighs skin on, bone in
plain flour
olive oil
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
500 g paella rice
2 small squid from sustainable sources, optional
2 handfuls of fresh or frozen peas
10 large raw shell-on king prawns from sustainable sources
500 g mussels (cleaned) from sustainable sources, optional
1 lemon

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

Nutrition Facts : Calories 858 calories, FatContent 23.2 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 76.5 g protein, CarbohydrateContent 85.7 g carbohydrate, SugarContent 7.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "seafood christmas dinner recipes recipes"

SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
    1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
    2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
    3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
    4. Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
    5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
    6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
    7. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
    8. To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
    9. Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
    10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
    11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
    12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
    13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
    14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
    15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
    16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
See details


CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
See details


CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
See details


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