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Seafood simmer

Seafood simmer; or what should have really been my first attempt at a home-made Paella. But as it was me, I forgot to check a recipe, or the ingredients beforehand, so this was an ideal opportunity for me to ad-lib more or less from the off: However, it worked, and was surprisingly tasty with two platefuls polished off in almost record time.

Ingredients: Serves Two

500g of mixed Seafood; we used the frozen one from Iceland which contained: Squid rings, Mussels, Shrimps and Prawns: allow to fully thaw out before cooking.

3 Gloves of Garlic ~~ crushed.

1/2 Red Onion ~~ diced.

1/2 Red Bell Pepper ~~ diced.

100 g Button Mushrooms ~~ diced.

8 Cherry Tomatoes ~~ áquartered.

1/2 glass of Ruby Port.

6 Tablespoons of Fruit Vinegar ~~ we used some of our very agreeable Damson Vinegar.

A small pinch of Saffron ~~ steeped in 1/2 cup of warm water for at least 10 minutes.

2 Tablespoons Extra virgin Olive oil.

100g Paella or Rissoto rice.

Fry off the crushed Garlic in the Olive oil in a large sautee pan, add the onions and soften, add the Peppers, then the mushrooms and tomatoes, continue frying on a high heat as you add the Ruby Port and the Sea food. Bring back to the boil, add the fruit vinegar, and then simmer for 3-4 minutes; add a little water if necessary do not over cook as all that will do is toughen up the Seafood á . Add the Steeped Saffron and the water and return to boil. Add the Rice and cover the sauttee pan with a lid. Continue cooking, stirring occosionally until the rice has soaked most of the liquid and is ready.

Serve immediatly on pre-warmed plates, with warm crusty bread, and a decent Bottle of Red wine; We drank a bottle of Broadland Sloe wine with our Seafood simmer.

Simmering away nicely in the sautee pan:

On the plate and ready to go:


Looks good Gareth, i'll be trying that one soon!!

Mussel SauteÚ

What I did not tell you all yesterday, that while in Iceland I also picked up a 500g packet of frozen mussels reduced in price to only 50p. After last night's success with the mixed Seafood simmer, Lois & I decided to have the mussels for dimmer this evening.

Mussel SauteÚ Ingredients:

500 g Frozen Mussels ~~ allow to fully thaw out before preparing this meal.

A level Teaspoon of Smoked Paprika

200 ml RosÚ wine ~~ We used Mateus from Portugal

1/2 Red Onion ~~ finely diced

1 large stick of Celery ~~ finely diced

1/2 Red Bell Pepper ~~ finely diced

A dash of Olive oil

100 ml fresh Milk

Cornflour to thicken.

250 g Baby Green Beans.

Fry off the Onion, Celery and Pepper in the Olive Oil, then add the RosÚ wine and Smoked Paprika. Bring to the boil, add the Mussels and then simmer for 2-3 minutes. Add the baby Green Beans and the milk and bring back to the boil and simmer for another 3-4 minutes. Meanwhile; mix a little more milk with the Cornflour to thicken the ingredients still cooking in the pan, and serve immediately on warmed plates.

We had Garlic roast Potatoes with ours. The RosÚ wine andáSmoked Paprika really did add a new diamension to our Mussel SauteÚ.

Simmering away in the pan:

Ready to eat:

This RosÚ, Smoked Paprika and Mussel liquor sauce was too good to be wasted, so I mopped it up with a slice of wholemeal bread:


Looks good Gareth. You're going to make someone an excellent wife.

bodger wrote:
Looks good Gareth. You're going to make someone an excellent wife.

I think I doth need words with you Mr Bodger          

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