SPANISH RICE WITH SQUID, PRAWN & FENNEL
Make this Spanish paella-style dish with squid ink for dramatic black rice - but if you can't find it, use saffron instead for the more familiar yellow look
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.
- Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.
- Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.
Nutrition Facts : Calories 473 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium
SPANISH-STYLE PRAWNS WITH FENNEL
Provided by Georgina Hayden
Categories Mains Jamie Magazine Seafood Alfresco Australia day Aussie Christmas Dinner for two
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
- Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
- Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
- Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it's too thick, add a splash of water.
- Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
- Add to the pan and cook for 4 minutes, or until they're cooked and pink.
- Stir through parsley leaves and season. Serve with lemon wedges and nice bread.
Nutrition Facts : Calories 343 calories, Fat 12.6 g fat, SaturatedFat 1.9 g saturated fat, Protein 22.8 g protein, Carbohydrate 16.2 g carbohydrate, Sugar 15.3 g sugar, Sodium 1.6 g salt, Fiber 8 g fibre
FENNEL-PRAWN CONCHIGLIE
Delicious pasta recipe with fennel, zucchini, and prawns in tomato sauce. Recipe is also good with octopus instead of prawns.
Provided by deliciousbali
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
- Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
- Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 115.3 g, Cholesterol 66.8 mg, Fat 10.4 g, Fiber 11.7 g, Protein 28.6 g, SaturatedFat 1.6 g, Sodium 553.4 mg, Sugar 9.4 g
SPANISH-STYLE PRAWNS RECIPE
Our Spanish-style prawns are infused with garlic, fennel, parsley, and manzanilla sherry. These Spanish-style prawns are cooked in just 25 minutes.
Provided by Jessica Dady
Categories Dinner, Starter
Time 45m
Yield Serves: 2-3
Number Of Ingredients 10
Steps:
- Heat the oil in a large, shallow pan. Add the garlic, fennel and parsley stalks and fry gently for 1o mins until tender. Add the cherry tomatoes, sherry and tomato paste. Bring to the boil and then simmer gently for 25 mins, until thickened.
- Push the prawns into the sauce, cook for 2 mins. Turn them and cook for 1-2 mins or until they're pink all over. Season and sprinkle with parsley leaves for serving. Serve with chunks of bread.
Nutrition Facts : @context https, Calories 169 Kcal, Sugar 8.3 g, Fat 8.9 g, SaturatedFat 2.6 g, Sodium 0.9 g, Protein 7.5 g, Carbohydrate 8.7 g
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