Paella is Spanish for ‘pan’, and is named as such after the large shallow round pan created specifically for cooking this dish. Chefs in Western and European countries have adapted the meal to suit their local tastes although most reinventions still feature the base ingredients of paella: saffron, olive oil and meat or seafood.
A cataplana is a Portuguese seafood dish. It is traditionally made of copper and shaped like two clamshells. A good substitute for a cataplana is a deep frying pan or saucepan with a tight-fitting lid. This helps to capture the aromas of the seafood.
This soup/stew style dish is incredibly popular in Portugal. Choose your favourite kind of seafood to tailor it exactly to your liking.
Gravlax is salt-cured salmon that is a popular Scandinavian dish. This recipe uses vodka for a more traditional taste. Serve gravlax with thin slices of rye bread and a mixed leaf salad.
Prawn laksa is a delicious Asian-style broth with noodles and fresh seafood. You can use either hokkien or dried rice noodles if fresh rice noodles are unavailable.
This Malaysian stir-fry is popular in Asian restaurants and noodle bars. It combines fresh soft rice noodles, crisp bean shoots, spicy chilli with succulent prawns and tender chicken breast.
Rice is a staple of Korean cuisine. Also known as bokum bahb, this fried rice dish combines pork and crap with a combination of tasty flavours in a quick, simple and flavoursome dish.
This recipe has certain ingredients, such as organic somen noodles and rice vinegar that may need to be purchased from specialty Asian supermarkets. It’s definitely worth the effort, as this makes a fantastic lunch or fresh dinner.
Cuban cuisine utilises the fresh native seafood in neighbouring waters and fresh regional produce. This savoury squid and rice dish, known as arroz con calamares, requires alcaparrado – a Cuban mix of olives, capers and pimiento.
This savoury dish is a Brazilian favourite that is traditionally baked in an earthenware platter. Seafood frittata is known as frigideira in Brazil, except in Southern Brazil where it is called fritada.