King Prawn Linguine flavoured with Prawn and Pepper sauce.

Linguine pasta with king prawns, in a delicious sauce made from red pepper, tomato, garlic, basil, oregano, onion, flavoured with a stock made from the prawn heads and shells.

In this dish I use a simple stock made from prawn shells and heads to get every bit of flavour from the prawns. This is added to a flavour base (red pepper, garlic, tomato, basil, oregano, tomato pure, olive oil and onion) and cooked down to intensify the flavour. The sauce is completed with seasoning and a little sugar for sweetness. The raw prawns are gently cooked in the sauce, then the pasta is added to the sauce for the final few minutes of cooking, then finished with a little lemon juice.

I am really proud of this recipe and hope you like it as much as I do. Its very easy to make and certain to impress friends and family.

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Serves two

Preparation time 15 minutes, cooking time 12-15 minutes

 

Ingredients and method

150g good quality dried linguine – cook as per packet instructions to al dente 

250-300g Raw whole King Prawns – see method

250-300ml water

1-2 tbsp. olive oil

1 red bell pepper – remove stalk and seeds

1 large beef tomato – remove core

12 basil leaves – plus a few extra for a garnish

1 medium size red onion – peel

4 large garlic cloves – peel, crush

1 tsp dried oregano

1 tbsp. tomato pure

1 tsp brown sugar

Freshly ground black pepper – see method

Salt to taste – season at end once stock has reduced

Juice of half a lemon – cut other half into wedges to serve

You require a mini chopper of food processor for this recipe

 

Method: Begin by removing the shells and heads from the raw prawns, devein the prawns and set aside.

Pour 250-300ml of water into a sauce pan and bring to the boil, add the prawn shells and heads and simmer for 10-15 minutes until stock has reduced to 200ml. Unlike stocks from vegetables or animal bones stocks made from shellfish absorb all the flavour very quickly. Once reduced set aside ready to add to the dish.

Make the flavour base by adding the red pepper, basil, oregano, garlic, tomato, tomato pure, onion and olive oil to the mini chopper, blend until a smooth sauce is formed. Set aside ready to add to the pan.

Cook the pasta as per packet instructions (around 10-12 minutes), as soon as this starts begin to cook the pasta sauce. Heat a non stick frying pan over a medium heat and add the blended sauce, stir frequently and cook for 5 minutes to bring out all the flavours in the sauce. Take care not to burn the sauce and if it begins to catch on the pan add a little of the prawn stock to loosen it.

Next add the prawn stock to the pan, stir well, increase heat to bring to the boil, then reduce to a simmer. Add a tsp of brown sugar and a generous amount of black pepper, do not add any salt until the dish is reduced. Keep simmering and stirring occasionally until sauce has reduced in half (should take 4-5 minutes), then taste test and add salt to taste.

Once the pasta is cooked drain it and set it aside ready to add to the pan.

Add the raw prawns to the simmering sauce and gently stir until they change from grey to pink (60-90 seconds), take care not to overcook them. I would recommend deliberately undercooking them here as they will finish cooking as you add the pasta.

Add the cooked pasta to the sauce and gently stir the sauce through the pasta and cook for 1 minute. Finish the dish by adding  juice of half a lemon and stir through to lift the sauce.

Serve immediately and garnish with a few torn basil leaves.

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Blue Swimming Crab with Spiced Paella Rice

Spiced tomato based Paella rice dish with chunks of blue swimming crab

This recipe, like many good recipes came from me experimenting with store cupboard ingredients and some leftover fresh ingredients. I wished to make a rice dish which was distinctly different from classic rice dishes such as risotto, paella and jambalaya. I am so happy with the results I have decided to share this recipe with you, in the hope you will give it a try.

The flavour base of the dish comes from a fried mixture of chilli, bell pepper, garlic, celery and red onion. This is softened then rice is added along with a spice mixture, this is fried and gently stirred until each grain is coated. White win is then added and cooked off followed by diced tomato flesh, stock, a little water herbs and seasoning. The rice is simmered until it has softened and the juices have almost been cooked off. For the last few minutes chunks of blue swimming crab are carefully placed on top, the steam and residual heat gently warms the crab through. Just before serving the crab is gently stirred through the rice using the back of a wooden spoon, to ensure the chunks don’t break up and get lost in the rice.

I think this dish is a real winner, its simple to cook with a simply fantastic flavour.

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Serves two people

preparation 15 minutes, cooking time 35-40 minutes

Ingredients and method

150-170g Blue swimming crab chunks (from tin)  – drain before adding to rice

2 large red chillies – remove stalk/seeds, finely dice

1 yellow bell pepper – finely diced

4 cloves garlic – peel, crush, finely chop

2 sticks celery – finely diced

2 red onions – finely diced

150g Paella rice

2 tablespoons olive oil

75ml dry white wine

6 round tomatoes – remove skin and seeds, then dice

500ml chicken stock

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1.5 tsp smoked sweet paprika

Pinch saffron

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

150-200ml water

2 tsp brown sugar

Generous handful coriander leaf – roughly chop, half for dish, half for garnish

Lime wedges – for garnish

Sea salt and black pepper – for grinding

 

Method: Start by heating 2 tablespoons of olive oil in a deep flat frying pan then add then chopped chilli, garlic, celery, red onion and yellow bell pepper. Fry over a medium heat for 4-5 minutes, stirring frequently, until softened.

Add the rice then add the spice mixture – 1 tsp cumin, coriander, chilli and 1.5tsp smoked paprika. Stir well until the rice, spices and fried mixture is combined and each grain of rice is coated. Fry and gently stir for 1-2 minutes until all liquid in the pan is absorbed by the rice then pour in the white wine and stir gently until it is cooked off.

Once the wine is cooked off add the diced tomato flesh, 500ml chicken stock and a generous pinch of saffron. Next add 1 tsp dried oregano, basil and parsley, 2 tsp brown sugar, 150ml water , half the chopped coriander and sprinkle of salt (not too much as there is salt in the stock) and a generous amount of ground black pepper. Gently stir, bring to the boil then reduce heat to a gentle simmer. Leave to cook uncovered for 25-30 minutes until the liquid is nearly cooked off and the rice is plump and tender. If the rice is not ready simply add an extra 50ml water, stir through and give it an extra 5-10 minutes.

Once the liquid is nearly cooked off add the crab chunks along with a little more chopped coriander, place across the surface of the rice as it simmers away allowing the steam to warm the crab through. Once the liquid has been fully cooked off use the back of a wooden spoon and very gently fold the crab through the dish. Serve with a garnish of coriander leaf and lime wedges.

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