Ah Spain! I visited San Sebastian when I was in Paris for my extended time last year. It always amazes me how you catch a train over a border and within a minute everything has changed. How just a few metres can designate a change of style, food, language. Spain is very different to France. They are more laid back and passionate. I feel very sad to hear about Spain’s economic worries, however when I visited, the culture was still alive and well. Tapas bars were full of people enjoying themselves.
Now that I am back in Brisbane and the weather is turning cool, it is so nice to go out with friends for lunch. We went to Harvey’s on the weekend, one place I visit often. The renovations are so lovely and the sun was streaming in the window and we were served a fantastic meal. I ordered a saffron and seafood risotto. It was so delicious that later in the week I attempted to replicate it. Because not all my family enjoy prawns and mussels I made it with just the fish. I am sure this is not as complicated as the one I ate at Harvey’s however it is enjoyable.
Saffron and Snapper Risotto
100 grams of unsalted butter
1/4 of olive oil
1 onion, diced
2 cloves of garlic crushed
a pinch of saffron
sea salt to taste
1/2 teaspoon of cumin, paprika, turmeric, cayenne and coriander
Add chilli to taste
2 small pieces of snapper fillet without bones
2 cups of arborio risotto rice
1 litre of fish stock
Juice of one lemon
Zest of one lemon
1 cup of Passata, puttenesca if possible (see photo)
2 cup of peas
1/2 cup of green olives chopped in half
1/2 cup of roasted capsicum sliced into pieces
In a large heavy based pan fry onions and garlic and a pinch of saffron in oil and butter.
Add the rest of the spices.
Just let the onions and garlic soften and then add the snapper fillets cut into small pieces.
Next add the risotto rice and stir until well coated careful not to break up the fish.
Add the puttenesca sauce and 1 cup of the fish stock and stir slowly.
When the sauce is beginning to be absorbed add the rest of the fish stock one cup at a time and stir.
During this time, add one cup of peas and chopped capsicum, olives and lemon juice.
When the risotto is cooked garnish with the lemon zest and serve in big bowls with a lemon wedge.
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