This easiest-ever seafood paella recipe includes clams, shrimp and squid and comes together over aromatic Arborio rice. Who says a fancy seafood dinner has to be a challenge?
Angel Zapata Martin, head chef at the four-strong Barrafina group of restaurants in London, makes his stock first by roasting the bones, trimmings and shells of whatever meat or seafood he’s using in the paella, then puts them in a pot with shallot, carrot, fennel, garlic, tomato paste...
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shelf-life of fresh shrimp is only a few days, frozen shrimp lasts for several weeks: making it convenient for cooking. Frozen shrimp can be high quality and just as fresh as shrimp from the seafood counter. If you use frozen shrimp for this recipe, what’s the best way to defrost it...
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“On a food trip to Mumbai I discovered a seafood restaurant called Jai Hind (Lunch Home), where I tasted some of the best seafood I’ve had in the city to date,” Bowlby enthuses. “The restaurant showcased regional seafood cooking from places like Karnataka on the west coast of India...
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