For this rice I have chosen a very common combination of squid and shrimp, although it is possible to prepare it with almost any seafood. The particularity of rice is its pleasant creaminess, which makes it the Spanish brother of the Italian risotto.
Tag: seafood
Neapolitan-style octopus (polpo alla luciana)
A traditional recipe from southern Italy, full of Mediterranean flavors, originally called “polpo alla luciana” in Italian. The name “Luciana” is not referred to a woman; it’s actually the demonym of Santa Lucia, a small coastal town near Naples.
Octopus with Greek fava recipe
Octopus with Greek fava, Greek fava with octopus. Separately, two very common dishes in Greek taverns. But both together in the same recipe? It was enough for me to try it just once to understand that it’s a very tasty combination that pairs perfectly.
Spanish rice with octopus recipe
Rice with octopus, octopus with rice. This is an exquisite recipe that can compete with any seafood paella. It carries a little secret that gives it great flavor: instead of using broth or fish stock, as in traditional paellas, in this case we use the resulting water from boiling the octopus.
Grilled razor clams
Razor clams (also called sword razors) are delicious seafood and this is the easiest and most practical way to prepare them. You just have to be careful to clean them in the way indicated here. Have a glass of good white wine handy and take note of the recipe!
Sautéed artichoke hearts, shrimps and Iberic ham
Artichokes with shrimps or prawns and Serrano or Iberian ham make always a delicious combination. This stir-fry is a quick recipe that serves both as a distinguished starter and as a tasty tapa, ideally accompanied by a glass of good white wine.
Spanish fish and seafood Zarzuela
This fish and seafood “zarzuela” is a typical preparation of fishermen throughout the Mediterranean, very similar to the Italian “brodetto” or the famous French “bouillabaisse”. It consists of a simple fish stock and a stir-fry, in which the fish and/or shellfish are briefly boiled. It was traditionally an expeditious and useful recipe, where all the pieces that could not be sold were cooked. But due to its great flavor, it evolved to gourmet levels.
Black rice recipe (riso al nero di seppia)
A delicious first course with an irresistible flavor from the sea, and also visually very attractive due to its distinctive black color. The ingredient that dyes the rice in this way is squid or cuttlefish ink. With a few variations, this recipe is a classic from the Spanish Mediterranean coast (where it is known as arroz negro or black rice), passing through Italy (riso or risotto al nero di seppia), reaching Croatian Dalmatia, where it is served with the name of black risotto (crni rižot).
Quick and easy clams marinara recipe
This starter has great nutritional properties, and it’s also very quick and easy. Clams marinara are a typical dish from Galicia and are practically prepared following the same recipe that is used in other regions to cook mussels or prawns.
How to prepare the best “seafood salpicón” (seafood coctail)
This “seafood salpicón” is a typical Spanish starter or light meal, full of freshness and flavor. It is low in calories and also an excellent source of protein. This preparation does not fail with almost any type of cooked seafood (octopus, squid, mussels, peeled shrimp, clams, etc), even if we do not get fresh and use thawed ones.