Tag Archives: olive oil

Zarzuela – Amazing Spanish Seafood Soup!

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zarzuelaYep you guessed it… yet another Spanish dish!!!…ole ole ole!! But I promise you this dish will not disappoint! In fact I would go as far as saying that this dish is my new found FAVOURITE dish of all time! But I guess when you combine my two favourite things..good seafood and Spanish flavours (tomatoes, olive oil and saffron) it would have been pretty hard to go wrong! I am telling you though..I could not get over the depth of flavour in this dish! It was devine! And it seemed that no one around the table could hold back from going back for seconds..or maybe even thirds?! If you’ve got the time and are a seafood lover like myself, invite some friends around and whip up a storm in the kitchen with this Spanish masterpiece! Though this recipe is primarily adapted from a recipe off the internet I couldnt help but add in a few of my own ideas as well so here is what I did from memory…
What you need…
For the Picada Sauce:
 Olive oil
2 slices bread
3 cloves garlic
bunch of parsley
1/2 cup blanched almonds
For the soup:
1 tbsp olive oil
2 cups chopped onions
3 cloves garlic crushed
pinch of saffron
1 heaped tsp paprika
Salt
Freshly ground black pepper
1 fresh squid tube, cleaned and cut into triangular pieces
Spanish brandy (or any Brandy will do!)
1.5 tablespoon tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1 can crushed tomatoes
2 tsp balsamic vinegar
1 tsp caster sugar
300g white fish (we used beautiful fresh snapper but any firm white fish will do)
250g salmon fillet
500g green tiger prawns
1kg fresh clams, scrubbed
(or put together your own combination of seafood…this combination is just what was available/looked the best at the seafood market!)
1 recipe Picada (see recipe below)
1 tablespoon finely chopped fresh parsley leaves
Loaf crusty bread
What to do….
For the Picada sauce (make this beforehand):
To prepare your picada sauce, lightly toast your almonds over medium heat and set aside while you use the same pan to pan fry the 2 slices of bread in a good dash of olive oil. Then break up your bread into chunks and add to a food processor along with almonds, garlic and the parsley. Season with salt and pepper before blitzing it into a fine crumb mixture. Then add enough olive oil to make a nice think paste (approx 3 tbsp). Set aside for later! 🙂
For the soup…
In a large heavy based pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until wilted then add the garlic as well as a good pinch of saffron and the paprika and saute for another minute or two. Season the squid with salt and pepper. Add to the onions and saute for 1 minute.
Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the seafood stock and tinned tomatoes and bring to the boil. Add the balsamic vinegar and sugar and stir to combine. Reduce the heat to a simmer and cook for 20 minutes.
Add the clams, prawns and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the prawns are fully cooked.  Stir in the picada sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread heated up in the oven.

Not only does this dish taste ridiculously AMAZING it is also a very heart healthy meal with plenty of good fats – omega 3’s from the seafood and monounsaturated fats from the nuts and olive oil and very low in the nasty saturated fats!

So while it is probably not an every day meal..it sure makes a good dinner party dish and will be sure to please the crowds!
Enjoy!
A
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My Quick Greek Feast!

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greek feastHave I ever said how much I love Greek food? Wellll now you know! I just love the combination of flavours and the tantalising mix of juicy, perfectly cooked meats, fresh salads, delicious dips and soft, fluffy flatbreads….mmm yum I am getting hungry again just thinking about it!

So, to cure my cravings for all things Greek, last night Mark and I whipped up a delicious, healthy Greek feast and I thought it was probably only fair that I shared it all with you! Loaded with fresh salad veggies, home grown lamb backstrap grilled to perfection on the barby and some tastey home made tzatziki, this Mediterranean inspired meal is not only delicious but it is super nutritious and heart healthy as well! Oh and did I mention it only takes about 20mins to prepare?? Healthy Fast Food at it’s best!

What you need…

1 lamb back strap

2 cloves garlic

fresh or dried oregano

olive oil

1 lemon

1-2 large roma tomatoesgreek salad

1/2 lebanese cucumber

handful of pitted kalamata olives

half a red onion

crumbled low fat fetta

handful of roquet

1/3 cup fat free natural yoghurt

store bought tabbouleh (from the deli section… OR if you have time you can make your own! All you need is some cooked burghul wheat or quinoa, a HEAP of chopped parsley, diced tomatoes, red onion, olive oil and some fresh lemon juice!)

What to do…

Crush your garlic and add most of it to a bowl with a handful of chopped fresh oregano (or good sprinkle of dried oregano), a squeeze of lemon juice, a good splash of olive oil and then season with salt and pepper. Cut your lamb into thick slices and add to the bowl of marinade, mixing well. Set aside until ready to cook. Don’t forget to turn on your BBQ at least 10-15mins before you’re ready to cook!

Cut your tomatoes, cucumber and onion into bite sized chunks and throw into a serving bowl along with the roquet leaves, a splash of olive oil, squeeze of lemon juice and a sprinkle of dried oregano. Season with salt and pepper.

For the Tzatziki mix your yoghurt with the remaining garlic and a small handful of diced cucumber. Feel free to throw in some fresh herbs too! I used parsely but you could use mint or coriander instead.

To cook your lamb, rub some olive oil over the hot plate and then cook the meat for about 1-2 mins on each side, or until cooked to your liking!

And you’re done! Delish!

A

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