lemon risotto

Это одно из самых вкусных ризотто, что я делала! Просто фантастическое блюдо! Скалопсы просто обжарила в масле, даже не солила и не перчила. Очень вкусно, просто очень!

For the lemon risotto

1 onion finely chopped (лук-шаллот)
4 garlic cloves crushed
zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)
500 g (approximately 2 cups) risotto rice
1 cup white wine
1½ liters (6 cups) chicken stock (У меня рыбный бульон, сварила из головы снапера)
1 tbsp Mascarpone (сливочный сыр)
½ cup Parmesan cheese grated
2 tbsp butter
2-3 tbsp lemon juice
salt and pepper to taste
chopped parsley, to serve

Instructions

add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.

Источник: https://simply-delicious-food.com/lemon-risotto-with-pan-roasted-chicken/#wprm-recipe-container-14428

Catalan Fish Stew (Suquet de Peix Recipe)

Очень вкусное блюдо, особенно бульон. Я отваривала бульон с овощами with snapper head, а потом разобрала голову и добавила рыбу. Картошку можно резать поменьше. Креветки очищать обязательно, потом это делать неудобно, а бульон из скорлупы украсит общий бульон. Будет вкусно добавить консервы, лосось и/или сардины прямо костями с маслом. Больгарский перец, зеленая фасоль и/или зеленый горошек, а так же броколли и/или листовая капуста, даже бок чой, здесь тоже не помешают.

Extra virgin olive oil
▢ 6 cloves of garlic minced
▢ 2 tomatoes peeled and diced
▢ 1 teaspoon tomato paste
▢ 1 pound waxy potatoes washed well (peeled if you wish) and cut into 1/3 inch thick slices
▢ 1/2 cup dry white wine or sherry like fino or manzanilla
▢ 1.5 cups fish stock
▢ A pinch of saffron threads
▢ 1 teaspoon sugar
▢ 1/2 pound firm white fish fillets such as hake, cod, halibut, cut into chunks
▢ 8 medium or large raw shrimp I prefer whole shrimp but peeled will also work

To Prepare the picada

▢ 10 raw almonds
▢ 2 large cloves of garlic peeled
▢ Extra virgin olive oil
▢ 1 tablespoon chopped flatleaf parsley

Heat the the olive oil in wide and heavy pan (I used a cast iron pan) over a medium heat.
Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
Add the potatoes, wine and stock (make sure the potatoes are covered with liquid-- add more stock if necessary). Then add the salt, saffron and sugar.
Cover and simmer on a low heat for 20 minutes.
To prepare the picada, coat a small skillet in olive oil and heat to medium high (but not smoking). Add the raw almonds and garlic, and brown on all sides. Remove and dry on paper towels. Once cool, pulse to a crumbly paste in your food processor or in a mortar and pestle. Add a bit of the stew's liquid if necessary to blend.
Finally, add the fish chunks to the stew and cook for about four minutes (uncovered). Then add the shrimp and cook until just pink. If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don't overcook and just add back to serve.

Источник: https://spanishsabores.com/catalan-fish-stew-suquet-de-peix-recipe/