MORE PLEASE - SEAFOOD SUPPERS

Clam Rice with Sherry, Crab and Broad Bean Mafaldine and Mussel and Butter Bean Broth, Aioli and Toast

There’s no getting past the fact that seafood doesn’t feel naturally like an “everyday” ingredient that you can just throw something together with. Availability, fridge-life and the general admin it requires means it is something you always have to plan in advance. If we lean into this though, it becomes much more exciting and approachable. Seafood has always been one of my most favourite treats, I rarely can look past it on a menu, so having it at home means it deserves a bit of reverence and celebration. And lots and lots of garlic. There’s even a whole menu dedicated to it in my upcoming cookbook, a Seafood feast including Prawn Aguachile, Clams with Coriander and Fish Pie.

Today we have 3 beautiful seafood recipes that can work as weeknight treats or excellent dinner party mains. They are riots of flavour, not too heavy or stagey and a little bit different from the standard stuff.

Firstly a Clam Rice with Sherry, inspired by Portuguese Arroz de Ameijoas. Short grain rice is cooked in clam stock and dry sherry, with tonnes of garlic, chilli and herbs. The clams are stirred through and you end up with an utterly divine and totally transportive dish that needs very little else apart from a squeeze of lemon. It’s moreish to the point of ridiculousness.

Then we have Crab and Broad Bean Mafaldine which is summery, fresh and the work of minutes. White and brown crab meat, a splash of cream and some sweet broad beans - this is a pasta I will be making again and again, it is so delicious. It’s great for a romantic dinner for two, but would also slap as an easy yet impressive entertaining option.

Lastly, a stunning Mussel and Butter bean Broth with Aioli and Toast slots perfectly into that awkward “is it still summer or are we getting autumnal now” period. The broth is herbacious and light, the mussels and butter beans tender and creamy, and then topped with a sharp aioli and plenty of toast for dunking, this is a sophisticated yet simple and warming dish that really impresses.

Don’t forget - there are LOTS of good seafood recipes in the archive!