SEAFOOD RECIPES

FIRECRACKER PRAWNS INGREDIENTS

2 tbsp rapeseed oil
3 garlic cloves, bashed
600g large, raw shell-on prawns
Lime wedges and coriander to serve

For the firecracker sauce:

3 tbsp sriracha sauce
3 tbsp honey
2 tbsp sweet chilli sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp mirin
1 tsp cider vinegar
1 small garlic clove, crushed
½ tbsp grated ginger
½ tsp dried chilli flakes (optional)

METHOD

1. Combine all of the sauce ingredients, adding the dried chilli flakes if you prefer your sauce a little hotter, and set to one side.

2. Heat a large frying pan or wok until searing hot, add the oil and swirl to coat the pan. Drop the garlic in and then add the prawns. Season well and stir fry over a medium high heat for 5-10 minutes until the prawns are pink and cooked through.

3. Arrange the prawns on a sharing platter along with the sauce, coriander and lime wedges.

PRAWN, CHORIZO AND COD PAELLA INGREDIENTS

125g chorizo, chopped
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, chopped
1 red pepper, chopped
2 tsp paprika
250g paella or long-grain rice
1 litre hot vegetable stock
400g frozen skinless cod fillets
100g peas, defrosted
200g shell-on prawns, defrosted

METHOD

1. Heat a large, deep-sided frying pan, add the chorizo and cook for 2 minutes. Remove with a slotted spoon and set aside. Add the oil and stir in the onion, garlic and pepper and cook for 5 minutes. Add the paprika and cook for 2 minutes.

2. Stir the rice into the pan until coated in oil and then add the stock. Bring to the boil, cover with a lid or foil and simmer for 5 minutes, stirring occasionally. Nestle the cod into the rice, cover and cook for 10 minutes.

3. Add the peas, prawns and chorizo and cook for 5 minutes until tender and the fish is cooked through. Serve with lemon and a scattering of herbs.

SPAGHETTI MARINARA INGREDIENTS

3 tbsp olive oil

3 garlic cloves, chopped

1 large red chilli, deseeded and chopped

200g tin tomatoes 

200ml white wine

good pinch sugar

350g spaghetti

50g butter

9 large raw prawns

150g fresh mussels

200g fresh clams

Flat leaf parsley

Lemon wedges to serve

METHOD

1 Heat oil in a large deep-sided frying pan, add the garlic and chilli and gently cook for 2 minutes taking care it doesn’t burn. Add tomatoes, wine and 200ml water. Bring to the boil then simmer for 10 minutes. Add the sugar.

2 Cook spaghetti according to the pack instructions until al dente. Drain, reserving some of the hot cooking water and set to one side. Heat the butter in a frying pan, add the prawns and cook for 5 minutes, turning every now and then until pink and cooked through.

3 Add the mussels and clams to the tomato sauce, cover with a lid and cook for 3 minutes until the shells open, discarding any that remain closed. Add the prawns to the pan, along with the butter and any pan juices.

4 Add hot spaghetti to the pan and combine well. Season to taste and scatter with parsley. Divide among four warmed dishes and serve with lemon wedges on the side.

COOK’S TIP… Before cooking the mussels, remove any barnacles or beards from the shells. Before using the clams, sit them in a bowl of cold fresh water for 20 minutes to get rid of any sand or salt in them.

ITALIAN FISH STEW WITH OLIVE CITRUS DRESSING INGREDIENTS

2 tbsp olive oil

1 large onion, halved and sliced

2 celery sticks, sliced

1 large red pepper, sliced

3 garlic cloves, finely chopped

good pinch cayenne

150ml white wine

200ml fish stock

200g chopped tomatoes

500g thick haddock, cubed

300g raw peeled king prawns

For the olive citrus dressing:

6 tbsp chopped parsley

1 crushed garlic clove

100g green olives, rinsed and chopped

½ lemon zest and juice

3 tbsp extra virgin olive oil

METHOD

1 Heat the oil in a large non-stick pan, add the onion, celery and pepper and gently cook for 10 minutes. Add the garlic and cayenne and cook for another 2-3 minutes. Add the wine, turn up the heat and bubble for a minute or two. Add the fish stock and chopped tomatoes and season well. Bring to the boil and simmer for 10 minutes.

2 Add the fish and the prawns, cover and cook for 10 minutes until cooked through. Combine the parsley, crushed garlic, olives, lemon zest and juice and whisk in the olive oil. Season well. Divide the stew among four warmed shallow bowls, serve with some thick-cut bread and spoon over the olive dressing.

Get ahead…

You can easily make the tomato base up to a couple of days beforehand. When you’re ready to go, warm through, add the fish and prawns and continue as above.