Spanish Roast Fish With Broad Beans Chorizo Recipes

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SPANISH ROAST FISH WITH BROAD BEANS & CHORIZO



Spanish roast fish with broad beans & chorizo image

Bake whole sea bass with white wine, lemon and chorizo to make a delicious sauce that soaks into the tender new potatoes

Provided by Cassie Best

Categories     Dinner, Fish Course, Lunch, Main course

Time 1h20m

Number Of Ingredients 10

10-15 baby new potato (or Jersey Royals if you can get them, halved if large)
2 tbsp olive oil
2 small sea bass , gutted, scaled and fins clipped (you can ask your fishmonger to do this)
zest 1 lemon , then sliced
1 tsp fennel seeds
140g chorizo , skin removed, sliced
75ml white wine
200g peas , defrosted if frozen, blanched if fresh
400g broad beans (or 800g in their pods), skinned
small bunch parsley , chopped

Steps:

  • Put the potatoes in a pan of cold, salted water. Bring to a simmer and bubble for 10 mins, or until just tender. Heat oven to 200C/180C fan/gas 6. Drain the potatoes, tip into a large roasting tin (big enough to fit the fish), and toss in 1 tbsp oil and some seasoning. Roast for 15 mins.
  • Make a couple of slashes in the side of each fish. Rub the remaining oil, the lemon zest, fennel seeds and some seasoning into the flesh and cavity of the fish. When the potatoes have had their cooking time, remove the tray from the oven, make space in the centre and place the fish on the tray. Poke the lemon slices into the cavities of the fish. Scatter the chorizo over the potatoes and pour over the wine. Return to the oven for a further 15 mins.
  • Check the fish is very nearly cooked - the flesh should pull away from the bones easily when gently pushed with a knife. Scatter the peas and broad beans around the fish, mix through the potatoes and chorizo and return to the oven for 2 mins more, to just warm the veg through. Scatter over the parsley just before serving.

Nutrition Facts : Calories 787 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium

SPANISH CHORIZO



Spanish Chorizo image

This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos

Provided by Diana Adcock

Categories     Pork

Time P1DT2h

Yield 10 pounds

Number Of Ingredients 16

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seed
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

Steps:

  • Grind meat and fat separately through the coarse disk and mix together.
  • Place in a LARGE bowl.
  • Sprinkle remaining ingredients on meat mix thoroughly.
  • Cover with plastic wrap and cure in the fridge for 24 hours.
  • Remove from fridge and give meat mixture another good stir.
  • Prepare casings and stuff with meat.
  • Tie off in 4 inch links.
  • Hang to dry for 8 weeks.

HABAS CON CHORIZO (SPANISH CHORIZO WITH BROAD BEANS)



Habas Con Chorizo (Spanish Chorizo With Broad Beans) image

Make and share this Habas Con Chorizo (Spanish Chorizo With Broad Beans) recipe from Food.com.

Provided by Pneuma

Categories     Lunch/Snacks

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

250 g shelled broad beans
125 g spicy chorizo sausage
1 tablespoon olive oil
2 garlic cloves, rougly chopped
1 tablespoon chopped dill
1 tablespoon chopped mint
1/2 lemon, juice of
salt and pepper
crusty bread, to serve

Steps:

  • Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
  • Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
  • Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.

Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 5, Cholesterol 27.5, Sodium 670, Carbohydrate 9.5, Fiber 2.5, Sugar 0.2, Protein 11.1

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