Tag Archives: Rice

Moro’s Arroz a la marinera

Moro’s Arroz a la Marinera

My current fascination seems to be with food from the Moorish influenced regions of Europe and the Mediterranean. This wonderful Spanish fish and rice stew (paella) recipe is taken from the menu at Sam & Sam Clark’s Moro, a southern Mediterranean restaurant based in London’s vibrant East End.

Ingredients

  • 300g North Atlantic prawns preferably in their shells
  • 1l fish stock (use a gluten free stock for a gluten free version of the recipe)
  • 1 small pinch of saffron (about 20 threads)
  • 6 tbsp olive oil
  • 1 ½ large spanish onions, finely chopped
  • 1 green pepper, seeded and finely chopped
  • 2 dried ñoras peppers , seeds and stalks removed, broken into small pieces and covered with boiling water, or 1 tsp sweet paprika.
  • 5 garlic cloves, finely chopped
  • ½ tsp fennel seeds
  • 250g Calasparra rice. (If you can’t get Calasparra, then Bomba will do in it’s place, which Waitrose stock under their own brand which is also Gluten free)
  • 75ml white wine
  • 300g monkfish fillets, trimmed and cut into 2cm pieces
  • 2 squid the size of your hand, cleaned and scored
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges

Serves 4 – 6 – Gluten Free*

Method

  1. Peel the prawns and put in the fridge.
  2. Transfer the shells to a large saucepan over a high heat and add the fish stock. Bring to a gentle simmer and cook for 15 minutes so that the flavour infuses the stock.
  3. Remove from the heat, strain the stock and add the saffron. Set aside.
  4. Heat the olive oil in a large saucepan over a medium-to-high heat. When the pan is hot, add the onion and both the green and ñoras peppers and cook for 5 minutes.
  5. Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
  6. Now stir in the chopped garlic and fennel seeds and cook for a further 5 minutes or until the garlic and the onions have some colour and are sweet.
  7. Add the rice to the pan and stir for 1 minute to coat with the oil. (Up to this point everything can be cooked in advance.
  8. The next stage should be started about 20 minutes before you wish to eat.
  9. When you are ready to cook the rice, bring the stock to the boil.
  10. Remove and keep aside. Place the paella pan (or large heavy based pan) over a medium-high heat and add the wine, followed by the hot stock, and season.
  11. Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monkfish and squid and turn the heat down to medium- low.
  12. Cook for 2 minutes, then add the prawns, turn off the heat and cover. Let the rice sit for 3-5 minutes, then check the seasoning. (The rice should be tender and surrounded by a soupy sauce.)

Serve with parsley sprinkled over and lemon wedges.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently.

Jewelled Pumpkin Rice

Jewelled Pumpkin Rice
Jewelled Pumpkin Rice

We were sorting through the freezer this weekend working out what was stored in there and doing a bit of a rationalisation. I saw a bag of raw Pumpkin that had been saved this years Halloween ‘Jack O Lantern’. and wondered what I could do with it, maybe a Spiced Pumpkin soup or something more exotic. Sam and Sam Clarke at Moro, a Southern Mediterranean restaurant in London’s East End had a recipe for Jewelled Pumpkin Rice in their Moro East Cookbook, which looked stunning and defiantly one to try. The muted golds and yellow with the warming middle eastern spices are evocative of holidays in the North African side of the Med.

Serves 4 – 6 Gluten Free*

Ingredients

  • 500g peeled and seeded Pumpkin, butternut, or other winter squash, cut into dice
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
  • big pinch of saffron (about 50 strands)
  • 100g unsalted butter
  • cinnamon stick about 5 cms long
  • 4 allspice berries, crushed
  • 1 large onion, thinly sliced across the grain
  • 15g dried barberrys (or currants)
  • 50g shelled pistachios
  • 1/2 tsp ground cardamom (freshly podded and ground if possible)
  • 300g basmati rice, soaked in tepid, salted water for 1 hour
  • 450ml vegetable/bouillon stock (use a Gluten Free stock for a Gluten Free recipe)

Method

Preheat the oven to 230 degrees centigrade/Gas 8. Toss the squash with half of the salt and the olive oil. Spread in a baking tray, and roast for 30 minutes. Mix the saffron with 3 tbsp boiling water, and add 25g of the butter. Set aside.

Heat the remaining butter in a medium pan with the cinnamon and allspice until it foams, then add the onion and remaining 1/2 tsp of salt. Fry over a medium heat for 10-15 minutes, stirring occasionally, until soft and starting to colour. Add the barberries (or currants), pistachios, and cardamom, and cook for 10 minutes more, until the onion is golden and sweet.

Drain the rice and add it to the pan, stirring for a minute or two before pouring in the stock. Taste for seasoning, scatter with the roasted squash, cover with greaseproof paper and a tight-fitting lid, and cook over a high heat for 5 minutes. Reduce the heat to low and simmer for a final 5 minutes. Remove the lid and greaseproof paper, and drizzle with the buttery saffron water. Replace the lid and leave to rest, off the heat, for 5-10 minutes.

 

It can be served as a vegetarian main or as a spiced side dish to a Tagine.

*Gluten Free - Although I make every effort to ensure that the ingredients list 
are gluten free, you should double check at the time of using as products change 
their base ingredients frequently.

 

Spanish Style Chicken

Spanish Style Chicken
Spanish Style Chicken

I have a habit of picking up supermarket recipe index cards for any recipe that catches my eye, this is one from Waitrose back in August 2005.

Even though its over 7 years old the recipe is still as fashionable and current as ever. combination of orange juice and sherry gives this colourful dish a lovely delicate flavour

Ingredients

For the chicken

  • 2 medium oranges
  • 2 tbsp plain flour, seasoned with salt and pepper (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
  • 2 tbsp extra virgin olive oil
  • 12 shallots , peeled and left whole
  • 180g sweet romano peppers , deseeded and cut into strips
  • 2 tbsp sherry vinegar (I have it on good advice that sherry vinegar is gluten free, but you should double check that your ingredient is)
  • 300ml medium dry sherry, like an Amontilliado
  • 1 bay leaves
  • 4 chicken breast fillets

For the saffron rice

  • ½ tsp saffron stems
  • 375g American long grain rice

Serves 4 – Gluten Free*

Method

  1. Finely grate the zest of 1 of the oranges then juice both to produce about 175ml juice and set aside.
  2. Place the seasoned flour in a large, plastic food bag, add the chicken and shake to coat lightly.
  3. Heat the oil in a large, heavy-based frying pan with a lid.
  4. Add the chicken fillets and saute for 3-4 minutes on each side, until golden brown.
  5. Add the shallots and pepper strips, and cook for a further 2-3 minutes until they begin to soften.
  6. Pour in the vinegar and cook for 1 minute, then add the remaining ingredients, including the orange zest and juice.
  7. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally.
  8. Remove the lid and continue to simmer for 15 minutes, until the sauce has thickened and the chicken is thoroughly cooked and the juices run clear when pierced with a knife.
  9. Meanwhile, place the saffron in a small bowl and soak with 2 tablespoons of boiling water.
  10. Place the rice in a medium pan and pour over 750ml boiling water.
  11. Add the saffron liquid and simmer for 15 minutes until the water has been absorbed and the rice is tender.

Serve the chicken and rice with steamed fine green beans and a glass of chilled Rioja Blanco

*Gluten Free - Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently.