SEAFOOD MIX RECIPE IDEAS RECIPES

Steps:

• 1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
  2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
  3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
  4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
  5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
  6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
  7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
  8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

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.