Seafood (and fish) are known to be of great quality in Spain, and the way the Spanish prepare such delicacies are bound to make your mouth water.
Hence why here you have some fishy dishes to get you started on a Spanish banquet of lovely flavors.
4 slices of fresh long-fin tuna (roughly about 200g each)
1/2 a cup of white wine
1 bay leaf
2 table spoons of sherry vinegar
2 cloves of garlic
2 springs of thyme
6 black peppercorns
Salt and pepper
1 large onion (we suggest you cut it into rings)
1 table spoon of capers
200g of pitted olives (diced is best)
1. Firstly, wash and dry the tuna.
2. Now make a marinade using your olive oil, sherry vinegar, garlic, bay leaf, thyme, peppercorns and a pinch of salt.
3. Place the fish in a dish (so it fits in nicely) and pour the marinade you made previously all over it.
4. After 1-2 hours remove the tuna from the marinade and drain it. Don’t throw away the marinade, but remove the bay leaf and thyme — you will use the left over marinade later.
5. Now, in a pan, heat the olive oil and fry the diced onion rings (until translucent, not brown!).
6. When transluscent, pour in the marinade and another 1/2 a cup of water (doesnt need to be boiling water). Pre-heat your oven to 200ºC (will let you know after why you need it).
7. Add olives and capers and leave to sizzle for a bit, shortly after add salt and pepper to taste.
8. Place your drained tuna pieces on an oiled baking pan and pour your sauce over it. Place it into your oven and cook for about 20 mins at 200ºC. Serve in the baking pan itself, gives a touch of Spain — Enjoy!
500g medium sized squid
Juice of half a lemon
2 cloves of garlic (finely diced is best)
1/2 a cup of olive oil
Salt and pepper
750g on onion (thinly sliced works well)
1 table spoon of chopped parsley
2 bay leaves (crushed)
Wedges of lemon to garnish (when you’re ready to serve)
1. To begin with, wash your squid well, pat it with a kitchen towel dry and cut it into bite size pieces
2. Heat olive oil in a flameproof casserole and brown the squid.
3. Add the onions and fry briefly. Season with bay leafs salt and pepper, diced garlic and stir away.
4. Cook and cover on a slow heat for 1 hour, occasionally stirring.
5. You are near the end of preparing a fine seafood dish — now season with salt and pepper to taste, the the lemons juice and place your squid in a nice serving plate with your lemon wedges as garnish.
If you like fish and chips, you’re gonna love this squid batter dish! (Chips are optional)
4 medium size squid
4 cloves of garlic (finely diced)
3 eggs (beaten, for batter)
Oil for frying
4 table spoons of flour (wheat is good, rice works too)
Lemons slices for garnishing
1. Cut the body pouch of the squid into rings, approximately 1 cm thick.
2. To make a marinade, mix garlic with some salt (and olive oil) and marinade the squid for an hour.
3. Toss the squid rings in flour, then beat them in egg — then fry in hot oil (in batches).
4. Drain and serve, garnish on a plate with lemon wedges and serve immediately. Best eaten hot!