SPANISH SEAFOOD STEW
Ingredients
250ml white wine
1 kg mussels, cleaned
3 cloves garlic, thinly sliced
3 tbsp Extra Virgin Olive Oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes
1 tsp castor sugar
2 tbsp NOMU Oregano Leaves
1 tsp NOMU Spanish Sweet Paprika
1 lemon, with three shaved slices of lemon peel
200g raw prawns, cleaned
200g scallops, cleaned
120g feta, broken into medium-sized pieces
1 spring onion, thinly sliced
NOMU Sea Salt and Black Pepper to taste
Directions
Preheat the oven to 240°.
Place the wine in a medium saucepan and boil to reduce until only a quarter of the amount is left. Add the mussels, and cover with a lid, cooking on high heat for about 2 minutes. Shake occasionally until the mussels open, and then transfer to a sieve to drain, keeping the cooking liquid. Discard any unopened mussels, and remove the rest from their shells. (You can keep a few shells as garnish)
In a large frying pan, cook the garlic in the Extra Virgin Olive Oil over medium heat for 1 minute or until lightly golden. Add the tomatoes, liquid from the mussels, castor sugar, Oreganum, Paprika, and some salt and pepper. Add the shaved lemon peel strips, and simmer gently until the sauce has thickened, about 20 – 25 minutes. Remove and discard the lemon peels.
Add the prawns and scallops, stir gently, and cook for just 1 or 2 minutes. Fold in the shelled mussels, and transfer everything to a small ovenproof dish. Add the feta pieces and spring onion over the top, as well as a few of the mussel shells, and place in the oven for 3 – 5 minutes, until the top colours and the prawns and scallops are just cooked.
Remove from the oven, squeeze a bit of lemon juice over the top, and drizzle a bit of Olive Oil over everything to serve.
Ingredients
250ml white wine
1 kg mussels, cleaned
3 cloves garlic, thinly sliced
3 tbsp Extra Virgin Olive Oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes
1 tsp castor sugar
2 tbsp NOMU Oregano Leaves
1 tsp NOMU Spanish Sweet Paprika
1 lemon, with three shaved slices of lemon peel
200g raw prawns, cleaned
200g scallops, cleaned
120g feta, broken into medium-sized pieces
1 spring onion, thinly sliced
NOMU Sea Salt and Black Pepper to taste
Directions
Preheat the oven to 240°.
Place the wine in a medium saucepan and boil to reduce until only a quarter of the amount is left. Add the mussels, and cover with a lid, cooking on high heat for about 2 minutes. Shake occasionally until the mussels open, and then transfer to a sieve to drain, keeping the cooking liquid. Discard any unopened mussels, and remove the rest from their shells. (You can keep a few shells as garnish)
In a large frying pan, cook the garlic in the Extra Virgin Olive Oil over medium heat for 1 minute or until lightly golden. Add the tomatoes, liquid from the mussels, castor sugar, Oreganum, Paprika, and some salt and pepper. Add the shaved lemon peel strips, and simmer gently until the sauce has thickened, about 20 – 25 minutes. Remove and discard the lemon peels.
Add the prawns and scallops, stir gently, and cook for just 1 or 2 minutes. Fold in the shelled mussels, and transfer everything to a small ovenproof dish. Add the feta pieces and spring onion over the top, as well as a few of the mussel shells, and place in the oven for 3 – 5 minutes, until the top colours and the prawns and scallops are just cooked.
Remove from the oven, squeeze a bit of lemon juice over the top, and drizzle a bit of Olive Oil over everything to serve.
Ingredients
250ml white wine
1 kg mussels, cleaned
3 cloves garlic, thinly sliced
3 tbsp Extra Virgin Olive Oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes
1 tsp castor sugar
2 tbsp NOMU Oregano Leaves
1 tsp NOMU Spanish Sweet Paprika
1 lemon, with three shaved slices of lemon peel
200g raw prawns, cleaned
200g scallops, cleaned
120g feta, broken into medium-sized pieces
1 spring onion, thinly sliced
NOMU Sea Salt and Black Pepper to taste
Directions
Preheat the oven to 240°.
Place the wine in a medium saucepan and boil to reduce until only a quarter of the amount is left. Add the mussels, and cover with a lid, cooking on high heat for about 2 minutes. Shake occasionally until the mussels open, and then transfer to a sieve to drain, keeping the cooking liquid. Discard any unopened mussels, and remove the rest from their shells. (You can keep a few shells as garnish)
In a large frying pan, cook the garlic in the Extra Virgin Olive Oil over medium heat for 1 minute or until lightly golden. Add the tomatoes, liquid from the mussels, castor sugar, Oreganum, Paprika, and some salt and pepper. Add the shaved lemon peel strips, and simmer gently until the sauce has thickened, about 20 – 25 minutes. Remove and discard the lemon peels.
Add the prawns and scallops, stir gently, and cook for just 1 or 2 minutes. Fold in the shelled mussels, and transfer everything to a small ovenproof dish. Add the feta pieces and spring onion over the top, as well as a few of the mussel shells, and place in the oven for 3 – 5 minutes, until the top colours and the prawns and scallops are just cooked.
Remove from the oven, squeeze a bit of lemon juice over the top, and drizzle a bit of Olive Oil over everything to serve.
Ingredients
250ml white wine
1 kg mussels, cleaned
3 cloves garlic, thinly sliced
3 tbsp Extra Virgin Olive Oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes
1 tsp castor sugar
2 tbsp NOMU Oregano Leaves
1 tsp NOMU Spanish Sweet Paprika
1 lemon, with three shaved slices of lemon peel
200g raw prawns, cleaned
200g scallops, cleaned
120g feta, broken into medium-sized pieces
1 spring onion, thinly sliced
NOMU Sea Salt and Black Pepper to taste
Directions
Preheat the oven to 240°.
Place the wine in a medium saucepan and boil to reduce until only a quarter of the amount is left. Add the mussels, and cover with a lid, cooking on high heat for about 2 minutes. Shake occasionally until the mussels open, and then transfer to a sieve to drain, keeping the cooking liquid. Discard any unopened mussels, and remove the rest from their shells. (You can keep a few shells as garnish)
In a large frying pan, cook the garlic in the Extra Virgin Olive Oil over medium heat for 1 minute or until lightly golden. Add the tomatoes, liquid from the mussels, castor sugar, Oreganum, Paprika, and some salt and pepper. Add the shaved lemon peel strips, and simmer gently until the sauce has thickened, about 20 – 25 minutes. Remove and discard the lemon peels.
Add the prawns and scallops, stir gently, and cook for just 1 or 2 minutes. Fold in the shelled mussels, and transfer everything to a small ovenproof dish. Add the feta pieces and spring onion over the top, as well as a few of the mussel shells, and place in the oven for 3 – 5 minutes, until the top colours and the prawns and scallops are just cooked.
Remove from the oven, squeeze a bit of lemon juice over the top, and drizzle a bit of Olive Oil over everything to serve.
