The post Try This Valencian Paella appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups Spanish paella rice
- 1/2 cup of extra-virgin olive oil
- 1 onion
- 3 cloves of garlic
- 1 red bell pepper
- 1 tomato
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 4 cups of chicken or seafood broth
- 1 pound of mixed seafood (shrimp, mussels, squid)
- 1/2 pound of chicken, cut into bite-sized pieces
- Salt
- Black pepper
- Lemon wedges for serving
Instructions:
- In a paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and sliced red bell pepper, cooking until softened. Stir in grated tomato and smoked paprika. Cook for a few minutes until the tomato has reduced.
- Add paella rice, stirring to coat the grains in the flavorful mixture. Dissolve saffron threads in warm broth and pour it into the pan. Bring to a gentle simmer.
- Arrange chicken and seafood evenly over the rice. Season with salt and pepper. Cook on medium heat for about 20-25 minutes, or until the rice is tender and has formed a crispy bottom layer known as a “socarrat”.
- Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes. Serve the Valencian Paella hot, garnished with lemon wedges.
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]]>The post How to Make an Irresistible Classic Shrimp Scampi appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter
- 4-5 cloves garlic, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons freshly chopped parsley
- Red pepper flakes (optional)
- 8 ounces of your favorite pasta, cooked al dente
Instructions:
- Season shrimp with salt and pepper, then fry in olive oil over medium-high heat until pink, about 1-2 minutes per side. Set aside.
- In the same pan, melt butter, add garlic, and cook until fragrant. Deglaze with white wine, and let it reduce by half.
- Mix in lemon juice, zest, and more butter.
- Return shrimp to the pan, tossing in the sauce for 1-2 minutes.
- Season with salt, pepper, and red pepper flakes.
- Remove the pan from heat and sprinkle the dish with freshly chopped parsley. Serve the shrimp scampi over a bed of freshly cooked pasta, and spoon extra sauce over the top.
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]]>The post Try Making Your Own Battered Fish appeared first on foodisinthehouse.com.
]]>Ingredients:
- 4 fillets of white fish (such as cod, haddock, or tilapia)
- 1 cup of all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup of cold sparkling water or beer
- Vegetable oil, for frying
- Lemon wedges, tartar sauce, or malt vinegar, for serving (optional)
Instructions:
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
- Gradually pour in the cold sparkling water or beer while continuing to whisk, until a smooth batter forms. The batter should have a consistency similar to pancake batter—thick enough to coat the fish but still pourable.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Pat the fish fillets dry with paper towels to remove excess moisture.
- Dip each fish fillet into the batter, ensuring it is evenly coated on all sides. Carefully place the battered fish into the hot oil, using tongs to avoid splattering.
- Fry the fish for 3-4 minutes on each side, or until the batter is golden brown and crispy and the fish is cooked through. Cooking time may vary depending on the thickness of the fish fillets. Once cooked, transfer the battered fish to a paper towel-lined plate to drain any excess oil.
- Serve the fish hot, accompanied by lemon wedges, tartar sauce, or malt vinegar, if desired. Enjoy the satisfying crunch and succulent flavor of homemade Battered Fish, perfect for a cozy dinner at home or a fun family meal!
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]]>The post Try Making Your Own Seafood Chowder appeared first on foodisinthehouse.com.
]]>Ingredients
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups of seafood or fish stock
- 2 cups of diced potatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon Old Bay seasoning (optional)
- 1 cup of heavy cream
- 1 pound of mixed seafood (such as shrimp, scallops, and white fish), peeled and deveined if necessary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread (for serving)
（大阪グルメ・奈良グルメ・京都グルメ） (@nagipii_pii)Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the unsalted butter to the pot along with the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux and thicken the chowder base. Slowly pour in the seafood or fish stock, stirring continuously to prevent lumps from forming.
- Add the diced potatoes, bay leaf, dried thyme, and Old Bay seasoning (if using) to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes. Once the potatoes are cooked, stir in the heavy cream and mixed seafood. Cook for an additional 5-7 minutes until the seafood is opaque and cooked through.
- Season the chowder with salt and pepper to taste. Remove the bay leaf before serving. Ladle the hot seafood chowder into bowls and garnish with the crispy bacon pieces and chopped fresh parsley. Serve with oyster crackers or crusty bread on the side for dipping and enjoy the comforting flavors of the sea!
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]]>The post Top Travel Destinations for Seafood Lovers appeared first on foodisinthehouse.com.
]]>The Pacific Northwest is famous for its fresh seafood, particularly oysters. The region’s cold, nutrient-rich waters make it the perfect place for oysters to thrive. Visitors can enjoy fresh oysters straight from the ocean at local seafood shacks and restaurants.
@seattlerefined Brb, drooling over Local Tide’s signature crab roll #washington #washingtoncheck #pnw #seafood #seattle #fyp ♬ Retrofit – Chris Alan Lee
New Orleans is another must-visit destination for seafood lovers. The city’s famous Cajun and Creole cuisine features an array of seafood dishes, from spicy shrimp gumbo to crawfish étouffée. The city is also home to some of the best oyster bars in the country.
@travelandmunchies Red Jambalaya! Incredibly flavourful and delicious #thebay #jambalaya #neworleans #creole ♬ Beautiful Flowers – Lofi Boss
For those looking for a more exotic seafood experience, Japan is a must-visit destination. Japan is renowned for its sushi and sashimi, made with the freshest and highest-quality seafood. Visitors can sample everything from tuna to octopus at local sushi restaurants.
@nom_life Fish doesn’t get much fresher than Tsukiji Outer Market in Tokyo. The outer market is full of vendors with a variety of freshly caught seafood! One of our favorite food days in Tokyo! #japanesefood #japan #tokyo #tsukijifishmarket #japantravel #japantravelchannel #japantravelguide #japantraveldiaries #asiatravel #foodtok #tokyolife #japanlife ♬ Keep Going – Swørn
Finally, the coastal regions of Italy are a seafood lover’s paradise. The country’s Mediterranean coastline is home to a variety of seafood dishes, including pasta with clams, grilled calamari, and fried anchovies.
In conclusion, these destinations offer seafood lovers a chance to experience some of the best seafood dishes in the world. From fresh oysters in the Pacific Northwest to sushi in Japan, there is something for every seafood lover to enjoy.
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]]>The post How Long to Marinate Different Proteins for Maximum Flavour appeared first on foodisinthehouse.com.
]]>Chicken
- Boneless, skinless chicken breasts: Marinate for at least 30 minutes to 2 hours.
- Chicken thighs or drumsticks: Marinate for at least 2 hours to overnight for maximum tenderness and flavor.
Beef
- Steaks (such as ribeye, sirloin, or flank): Marinate for at least 30 minutes to 4 hours.
- Roasts (such as brisket or chuck roast): Marinate for at least 4 hours to overnight.
Pork
- Pork chops: Marinate for at least 30 minutes to 4 hours.
- Pork tenderloin or loin: Marinate for at least 4 hours to overnight.
Seafood
- Shrimp: Marinate for 15 to 30 minutes, as they absorb flavors quickly.
- Fish fillets (such as salmon or tilapia): Marinate for 15 minutes to 1 hour, depending on the thickness of the fillets.
- Scallops: Marinate for 15 to 30 minutes, as they are tender and don’t require extensive marination.
Tofu
- Extra-firm tofu: Marinate for at least 1 hour to overnight for maximum flavor infusion.
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]]>The post Plant-Based Recipes for Vegans Who Miss Seafood appeared first on foodisinthehouse.com.
]]>Vegan Shrimp
This recipe by Monica at The Hidden Veggies uses King Oyster Mushrooms marinated in a seaweed broth to create a shrimp alternative that’s surprisingly realistic. Add a sprinkle of paprika for that pink shrimpy color and no one will be able to tell the difference.
(@thehiddenveggies)Vegan Lobster Rolls
With lobster meat, mayonnaise, and a buttered bun, traditional lobster rolls aren’t exactly vegan-friendly. This recipe by Labeless Nutrition calls for hearts of palm seasoned with fresh herbs, Old Bay, and vegan mayonnaise instead. It’s a perfect summer sandwich ready to eat in just 15 minutes.
Vegan Crab Cakes
For an option with a bit more protein, we love this vegan crab cake recipe by Vegan Huggs. Hearts of palm and kelp granules provide a crab-like texture and flavor, while chickpeas provide 13 grams of protein per serving. Top them with some vegan tartar sauce for good measure.
The post Plant-Based Recipes for Vegans Who Miss Seafood appeared first on foodisinthehouse.com.
]]>The post Seafood Tips to Make Note Of appeared first on foodisinthehouse.com.
]]>Mussels
There are 17 edible varieties of mussels. The mollusks feature in several cuisines and are very popular in France, Belgium, and The Netherlands. Instead of trying to fish the meat out using your hands or a fork, use what has been naturally provided—the shell. Utilizing the shell as a spoon to scoop out the flesh in the center is an elegant way to eat your mussels.
Clams
Take it from us, shellfish poisoning is not something you want to experience. Think of intense stomach cramps, nausea, and diarrhea. One way to prevent this is by being careful with the seafood that you choose. Avoid buying raw clams that are not tightly closed or have cracks in the shell.
Prawns
You know the smell that we associate with fish? Well, seafood shouldn’t actually smell like that. If the prawns, shrimp, or any other shellfish smells “fishy”, chances are it’s not fresh.
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]]>The post 3 Tips for Making Grilled Calamari of Your Dreams appeared first on foodisinthehouse.com.
]]>Tender Calamari
The secret to the most irresistible calamari is to perfectly tenderize the meat and make it less chewy. This step shouldn’t be overlooked and thirty minutes of soaking your squid in lemon juice are all it takes to break down the texture of your meat. Soaking it in milk overnight is also an option.
Close Eye
The tricky thing about calamari is that it cooks pretty quickly on the grill and it doesn’t take long for your meat to turn from perfectly crispy to rubbery. To avoid this problem, keep a close eye on your calamari as it grills to make sure it remains perfectly tender.
Flavor Combos
Your calamari will be as delicious as the foods you serve it with. Eating it on its own is always an option, but Mediterranean seasonings will truly bring out the best in it. You can also toss it in salads, especially if you’re using cherry tomatoes, chopped garlic, and olives as add-ins.
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]]>The post All You Need to Know About Cooking with Mackerel appeared first on foodisinthehouse.com.
]]>Season
Mackerel is traditionally in season during the autumn and winter months. Specifically, they are at their best between August through February.
How Should You Eat It?
Fresh mackerel can be eaten both whole and as a fillet. But it is also available smoked, salted, or in a can.
How to Cook It
Mackerel is one of the most versatile fish to cook. You can pan-fry it, roast it, barbeque it, and grill it. It can be great dry on a skewer or with a thick mustard and dill sauce.
What Flavors Does it Combine With?
Mackerel combines well with a number of interesting flavors. Some of the most effective are basil, dill, garlic, onions, mustard, horseradish, and rhubarb. That is, particularly bold flavors.
The post All You Need to Know About Cooking with Mackerel appeared first on foodisinthehouse.com.
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