Preparation: minutes. Cooking time: minutes.
4 Cod steak, salt and pepper, 100 g (4 oz) butter.
Season the fish generously with salt and pepper on each side. Turn the grill on to medium heat. Place the cod steaks on a sheet of foil and grill for 6 - 8 minutes on each side or until the fish is cooked through.
Arroz negro /Black rice
Ingredients: 1 1/2 litre fish or shrimp stock, 2 1/2 tablespoons squid ink
5 tablespoons Spanish olive oil, 1 medium Spanish onion, finely chopped
3 garlic cloves, finely chopped, 2 medium tomatoes, seeded and finely chopped
2 teaspoons Spanish paprika, Sea salt and freshly ground black pepper
250g Spanish short grain rice, 50g finely chopped flat-leaf parsley, 1/2 lemon, juiced
Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine. Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes. Sprinkle with the paprika, salt and pepper. Fold in the rice, stirring to coat the grains. Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto.
Aioli, Ingredients :
4 cloves garlic, minced, 2 egg yolks, 250ml (8 fl oz) extra virgin olive oil
1 dessertspoon lemon juice, salt and freshly ground black pepper
In a medium bowl, beat egg yolks well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice.
Refrigerate.Ensure you serve it fresh - do not store for more than a few hours!
