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Showing search results for ‘salt and pepper calamari’
155 results found
SBS Food
Steamed seafood in pumpkin
Stuffed pumpkin dishes are a traditional offering in Korean cuisine. This version, filled with a spicy seafood mixture, is a blend of "old and new" elements thanks to the addition of mozzarella. The pumpkin's flower shape is a simple yet gorgeously kitsch way to serve the healthy snack.
SBS Food
Insalate di mare sette pesci (seven fishes seafood salad)
Ferragosto is a feast that Italians have celebrated at the peak of summer for over 2,000 years. Silvia likes to celebrate with an offering of seven kinds of seafood.
SBS Food
Chicken, seafood and pork perol
“Frank Camorra says that it’s the man’s job to build a beautiful wood fire to cook the perol on. And while it’s the same cooking process as paella (also the name of a pan) it’s a bit wetter. He suggests using rabbit instead of chicken and pork, and cooking out in the open, as you can expect a…
SBS Food
Deep-fried perch with pink eye potatoes, chorizo and spring onion mayonnaise
“One Saturday night, Catherine and I did a bit of recipe testing. I had some great pink eye potatoes leftover and with the perch I caught a few days before, fish and chips had to be on the menu. The idea for fried quinoa came from Garagistes restaurant (they served it on poached calamari). It was…
SBS Food
Squid curry
Change up your usual seafood curry with this version – tender squid is cooked in an abundance of spices and aromatics, then served with a homemade coconut sambal.
SBS Language
Stuffed calamari apulian style
Chef Carlo Staropoli suggests two cooking ways for this delicious and typical southern Italian recipe.
SBS Food
Rice on the side (arros a banda)
‘A banda’, meaning ‘apart’, is a fisherman’s paella simply made using the leftovers from the daily catch, boiled up into a stock, along with a few pieces of fish reserved for the top of the paella.
SBS Food
Fettuccine with fresh seafood and a green harissa dressing
Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce, but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley used in this recipe with coriander leaves and stems.
SBS Food
Parihuela (Peruvian seafood soup)
Fragrant, spicy and loaded with seafood, parihuela is Peru’s answer to bouillabaisse. Food Safari Water
SBS Food
Paella Valenciana
Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
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