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recipes comes Seasoned Pioneers
who are suppliers of spices, herbs, etc online.
In their own words:
ingredient range is exceptional, featuring over
one hundred exotic spices, herbs, peppercorns,
chillies, and other specialist ingredients, including
many fully certified organic lines. To ensure
authenticity we produce our spice blends in-house
by hand to strictly original recipes.
spices are dry-roasted together to fully release
and marry their flavours and aromas".
visit the web site < click
sun-baked olive groves and richly stocked deep
blue waters, the lands of the Mediterranean
have an abundant supply of natural ingredients.
fish and seafood, such as monkfish, red mullet,
anchovies and scallops, are combined with garlic,
olive oil, herbs, spices and sun-ripened vegetables
to create simple yet distinctively flavoured cuisines.
crushed Garlic Cloves
4 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
3/4 tsp Oregano
3/4 tsp Thyme
1/2 tsp Black Peppercorns
1/4 tsp Ground Sea Salt
whole 2 1/2 lb Chicken, cut into portions
1lb unpeeled Shrimp
1 Lobster, cut lengthwise and into serving pieces
1/2 lb Scallops
1 small finely chopped Onion
4 finely chopped Tomatoes
1tsp Saffron Threads
900ml / 1 1/2 pints Chicken Stock
125ml / 4fl oz Dry White Wine
4 servings Spanish Paella Rice (or Short-grain
1 whole unpeeled Garlic Head
1lb Mussels, in shell
18 Clams, in shell
a big handful Peas
the crushed garlic with 1tbsp of olive oil,
balsamic vinegar, oregano, thyme, pepper and
over the chicken portions and leave for 30 minutes.
a paella pan, or large frying-pan, heat 1tbsp
of olive oil.
in the shrimp and saute for 2 minutes until
firm and opaque then put to one side.
more olive oil if needed, and saute the lobster
for about 5 minutes, until opaque, then put
with the shrimp.
with the scallops, sauteing for about 3 minutes
to one side with the lobster and shrimp.
the chorizo's for about 15 minutes, chop and
put to one side.
more oil if needed and saute the chicken pieces
until browned (About 8 minutes.)
in the onion, tomatoes, capers, saffron and
pimenton, then pour in the stock, wine, rice
and more salt and pepper.
the head of garlic in the middle and gently
simmer, covered, for about 15 minutes until
rice is tender and most of the liquid absorbed.
boil the mussels and clams in a covered pan
of 150ml / 1/3pint of boiling water for 5 minutes.
away any which do not open but keep that water!
the rice done, throw away the garlic head, turn
the heat up to medium and add the shrimp, lobster,
scallops and peas, cooking for 5 minutes (add
some of the reserved water if needed: the rice
should be moist but not sloppy.)
in the chorizos, mussels and clams for a minute.