Tag: seafood

Easy Grilled Cuttlefish

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Canarian Recipes: Chocos Asado a La Plancha

Chocos, known in English as cuttlefish or squid, accompanied by a sauce, is a typical Canarian gastronomic delight, usually served with Green Mojo Sauce.

Ingredients

  • 4 cuttlefish (chocos)
  • 1 handful of coriander
  • 4 cloves of garlic
  • Olive oil
  • Salt
  • 4 medium potatoes

Method

  1. First, clean the choco thoroughly.
  2. Next, lightly grease the grill with some olive oil and place the chocos on it for about 5 minutes on each side.
  3. At the same time, prepare a mojo sauce by blending the garlic, coriander, olive oil, and salt.
  4. Use this sauce to baste the chocos occasionally as they cook, turning them to ensure they absorb all the flavours.
  5. Reserve some mojo for serving, to accompany the wrinkled potatoes.
  6. Boil the peeled potatoes in salted water for about 25 to 29 minutes until tender.
  7. Serve the chocos alongside the potatoes, mojo sauce, and a good glass of  white wine.

Canarian Tips

  • Medium to large cuttlefish are best.
  • The tentacles are often considered the best part.
  • Cleaning: Remove the inner cartilage (cuttlebone)
    Ensure the beak is removed.
  • The key to the perfect Canarian choco is ensuring it is tender, not rubbery.
    Either cook extremely fast (1–2 minutes) over high heat
    or very slow (over 30 minutes) at low heat.
  • Pair with local flavors like garlic, coriander or pimentón.

 

Crispy Air Fryer Shrimp

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Air Fryer or Oven. Crunchy Prawns (Shrimp), easy to make, slightly spicey, served with the sauce of your choice. Make ahead and refrigerate till needed.

Serve with Sauces

Ingredients

  • 500g large shrimp, peeled & deveined
  • 80g breadcrumbs
  • 80g flour
  • 2 eggs (beaten)
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • 50g butter, melted

Method

  • Bowl 1: flour
    Bowl 2: beaten eggs
    Bowl 3: breadcrumbs, paprika, garlic powder, salt, pepper
  1. Preheat your air fryer to 190°C, Oven 200°C.
  2. Coat each shrimp in flour → egg → breadcrumbs.
  3. Arrange shrimp in the air fryer basket in a single layer.
  4. Air fry 8–10 minutes until golden and crispy
    Flip halfway, brushing both sides with melted butter.
  5. Most steak sauces work well. (see below)

Tip
Coat and set aside to quick cook later while you sip your wine. Brush both sides with melted butter,  skip the turning if you want.
Good air flow is needed for even crispiness, so use a rack in the oven.

Sauces

Spicy Cocktail SauceSpicy Cocktail Sauce

Spicy pink sauce, a creamy and versatile blend, ideal for accompanying seafood, snacks or sandwiches. Prepared by combining mainly mayonnaise and ketchup, enhanced with spicy touches.

Canarian Tomato JamCanarian Tomato Jam

Canarian Tomato Jam (Mermelada de Tomate) is a traditional, sweet-and-sour condiment from the Canary Islands, commonly paired with cheeses, specifically soft goat cheese or blue cheese.

Easy Cocktail SauceEasy Cocktail Sauce

Slightly tangy pink sauce, creamy and versatile blend, ideal for accompanying seafood, snacks or avocado. Prepared by combining mainly mayonnaise, tartare sauce and ketchup, in addition to citrus touches.

Marie Rose SauceMarie Rose Sauce

A classic sauce that totally transforms a homemade prawn cocktail, Marie Rose sauce is the perfect accompaniment to fish, seafood and even burgers.

Chimichurri SauceChimichurri Sauce

Originating from Argentina commonly served with steak, an oil-based, blending of finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.

Diane SauceDiane Sauce

Diane sauce is typically a creamy, light brown, or beige color. A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made without it.

Peppercorn SaucePeppercorn Sauce

A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe).

Garlic Butter SauceGarlic Butter Sauce

5 minute garlic butter sauce, flavorful and pairs perfectly with steak, chicken, pasta and seafood. Excellent chilled for making garlic bread. Herbs to your taste!

Creamy Mushroom SauceCreamy Mushroom Sauce

A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Red Wine SauceRed Wine Sauce

Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.

Béarnaise SauceBéarnaise Sauce

Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

How to Cook a Perfect SteakHow to Cook a Perfect Steak

A classic steak with sauce is best achieved by pan-searing the steak in a hot pan (using butter/oil) and making a pan sauce while it rests. See below for 6 popular, quick, 5-minute sauces.

Blue Cheese SauceBlue Cheese Sauce

This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Squid in Sauce

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Canarian Recipes: Potas en salsa

Squid in sauce is a traditional dish from Canary Island cuisine, particularly from Tenerife. It is a simple yet flavourful stew, perfect for serving with ‘papas arrugadas’ (wrinkled potatoes).

Ingredients

  • 1 kg of cleaned squid (cut into pieces or rings)
  • 1 onion
  • 1 green pepper
  • 3 cloves of garlic
  • 1 tomato
  • 1 glass of white wine
  • Olive oil
  • Sweet paprika
  • Black pepper
  • Cumin
  • Bay leaves
  • Thyme
  • 2-3 cloves
  • A splash of vinegar
  • Salt
  • Water

Method

  1. Basic Sofrito
    Chop the onion, green pepper, tomato, and garlic. Sauté them in olive oil until they are well softened.

  2. Add Spices
    Stir in the paprika, black pepper, cumin, and cloves. Quickly mix to prevent burning.

  3. Add the Squid
    Incorporate the chopped squid and mix well with the sofrito.

  4. Liquids and Aromatics
    Pour in the white wine, a splash of vinegar, and enough water to cover. Add bay leaves and thyme.

  5. Cooking
    Cook over medium heat until the squid is tender (about 30-40 minutes). The sauce should thicken.
    Continue cooking until the squid is tender and the sauce reaches the desired consistency.

  6. How to Serve
    With papas arrugadas (the most typical in the Canary Islands)
    Or even with bread for dipping.

Canarian Tips
Cumin and cloves are key for authentic flavour.
A touch of vinegar balances the stew.
You can add potatoes directly to the stew for a more complete dish.

 

Chicken and Seafood Paella

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Canarian Recipes: Paella de pollo y marisco

A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.

Ingredients

(Serves 4)

  • 400 g round rice
  • 2 chicken thighs, chopped
  • 150 g prawns or king prawns
  • 200 g mussels
  • 100 g squid rings
  • 1 ripe grated tomato
  • 1/2 red pepper, sliced
  • 2 cloves of garlic
  • 1 litre fish or chicken stock
  • 1 teaspoon sweet paprika
  • A few strands of saffron or food colouring
  • Extra virgin olive oil
  • Salt to taste
  • Lemon (optional for serving)

Method

  1. In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.

  2. In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.

  3. Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.

  4. Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.

  5. Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.

  6. Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.

  7. Remove from the heat and allow the paella to rest for 5 minutes before serving.

Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.

 

Grilled Lobster with Lemon Saffron Butter

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Lobster meat is so delicate you don’t want to overcook it otherwise it hardens. The lobster once cooked will turn beautiful opaque in color with a white center.

 
Saffron Butter
  • 150g butter, room temperature
  • 3 tablespoons fresh lemon juice
  • Large pinch of saffron lightly crushed
  • sea salt
  • white pepper
  1. Melt butter in a sauce pan on low heat.
  2. Once warm and melted add in the saffron and whisk.
  3. Add the lemon juice and season butter to taste with salt and white pepper.
 
 
Lobster
Servings: 4
  • Butterfly Lobster Tails: Using kitchen scissors, cut the top shell of the lobster down the middle. If you cut through the meat that’s ok but don’t cut through the bottom shell.
  • Preheat the grill and place the rack about 6 inches away from the direct heat.
  • Spread open the shell a bit to expose the meat. Work carefully, shells can be sharp. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present).
  • Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top.
  • Brush the tops of the lobster tails generously with the saffron butter mixture.
  • Grill for about 4- 6 minutes until the meat is firm and opaque (white).
  • Serve with more saffron butter for dipping, lemon wedges and a sprinkling of fresh parsley. Sea salt to taste

How to Prepare Lobster
 
Whole lobster offers varied textures (claws, tail) and an interactive experience but is messier and harder to prep, while lobster tails provide convenient, meaty, firm portions ideal for easy cooking (grilling, butterflying) and recipes, though they lack claw meat and can be pricier per pound for the meat yield.
 
To prepare whole lobster, you can boil or steam it after dispatching it humanely (e.g., quick knife stab to the head), cooking until bright red (about 7 mins/lb), then serve with melted butter, or you can butterfly and grill/bake it for a different flavor profile, focusing on separating the tail, claws, and knuckles for easy meat extraction and enjoying the rich, flavorful tomalley (green liver).
 
The choice depends on desired convenience, budget, and the experience you want: tails for ease and consistent meat, whole for variety and tradition.

Surf and Turf with Bearnaise Sauce

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Surf and turf is a main course that combines meat from the land (“turf”) with seafood from the sea (“surf”), typically featuring a steak paired with seafood such as lobster or large prawns. While lobster and filet mignon are a standard combination, variations include prawns, scampi or scallops, which may be steamed, grilled, or breaded and fried.

  • 4 filet mignon steaks 150-200g
  • 400g prawns(shrimp), peeled and deveined
  • Salt, pepper, oil or butter as needed
  • 60 ml white wine
  • 30 ml white wine vinegar
  • Small onion, finely chopped
  • 2 egg yolks
  • 200g butter, melted
  • Tarragon, fresh or dried, optional

Béarnaise Sauce

  1. Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbs.
  2. Blend with yolks then with motor running, slowly add hot melted butter. Stir in tarragon and season.
  3. Keep warm.

Surf and Turf

  1. Heat butter or oil over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare.
  2. Adjust cooking time to desired doneness.
  3. Set aside and let them rest while cooking the prawns.
  4. In the same pan, melt butter and sauté the shrimp until pink and cooked through.
  5. Plate and serve with a drizzle of sauce and more onside.