My lovely Hubby and I love seafood, and for his birthday at the end of March I took him to a Spanish Tapas restaurant- the food was amazing, and we thought we would try own own version. This isn’t frugal, is luxurious, indulgent and delicious, because he’s worth it – tonnes of garlic, olive oil and of course a glass or 3 of cold, dry white wine 😍
Hubby loves to cook, but rarely gets the time, so we are cooking together today.
Our base indredients are
a small Octopus,
this will be cleaned (I won’t photograph that as it a bit yucky)
and boiled for 30 minutes or so, till very tender- it will then be cut up, dipped in cornflour, smoked paprika, salt and pepper and fried – to be dipped in Homemade Aioli (see below)
Mussels, these are checked carefully to make sure they are alive and clean, these are then steamed with garlic, finely chopped onion, cider and cream – served with crust homemade bread to soak up the juices – this is such a quick and delicious meal by itself. (See below method for Razor clams for an alternative flavour sauce)
Tiger prawns, peel the centre part then pan fry in garlic butter, lemon juice and chopped parsley – get stuck in with your hands 😉
king prawns, with Chorizo, finely dice the chorizo and pan fry, as the fat renders and finely sliced garlic and the king prawns, toss over a high heat till cooked – amazing combination
Razor clams – similar to the mussels, check, clean and cook as per the mussels, but steamed in garlic, finely diced onion and white wine.
and chorizo, simply sliced and fried
For a bit of balance we are also having padron peppers, fry in olive oil and lots of sea salt – it will look too salty, but it’s not, this is one of my favourites. Looked everywhere for these, Hubby found them in Waitrose and if you look carefully at the picture, you will see they were grown in the Isle of Wight – about 5 miles away 🙄
I have also made a lovel Aioli (garlic mayonnaise) in the Thermomix – this makes it so simple
To the bowl add 2 fat peeled cloves of garlic and blitz for 5 seconds at speed 6 and scrape down
Add the whisk attachment to the bowl, then add 2 egg yolks, a teaspoon of Dijon mustard and the juice of half a lemon Mix for 30 seconds at speed 3
Pop on the measuring cup to the lid and start to add 500ml of Veg oil, some use olive oil, but I find the taste too strong – by pouring the oil onto the lid with the measuring cup in, the oil naturally drizzles into the mix – this should take approx 3 minutes.
To finish add a good pinch of salt, the juice of half a lemon and 25ml of boiling water, mix again at speed 3 for 10-20 seconds.
Put into a sterilised jar and pop into the fridge – make sure everyone has some as this is potent and you will smell of garlic 🤣
We don’t eat like this often, but sometimes you have to have a bit of what you fancy 😊