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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Hey presto paella
Hey presto paella
A star rating of 4.5 out of 5.2 ratings

Paella in a rush with all of the flavour

Seafood fideuà paella
Seafood fideuà
A star rating of 4.4 out of 5.6 ratings

Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron

Ham croquetas
Ham croquetas
A star rating of 4.8 out of 5.16 ratings

A typically Spanish snack that makes great party food. Well worth the effort, these crisp, golden brown bites have a creamy Ibérico ham and leek filling

Nutrition: per serving

  • kcal265
  • fat25g
  • saturates3g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein8g
  • salt0.8g
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Method

  • step 1

    Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.

  • step 2

    Blend the ingredients together with 350ml water and 1 tsp salt.

  • step 3

    Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

Recipe from Good Food magazine, August 2016

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.2 ratings

Indrani

hi! I did make this, but am not sure of the consistency I ended up with. Is it of a thick consistency or is it supposed to be thinner like a soup?

aperkins

A star rating of 4 out of 5.

Lovely simple recipe. I prefer mine strained and super smooth but use the leftover garlicky-almond pulp to make almond pesto

peterinmalaga

A star rating of 4 out of 5.

Very popular in Spain in the summer. You can garnish it as below: 4 oz (110 g) black grapes, deseeded and halved 1 dessert apple, peeled, cored and thinly sliced 6-8 ice cubes

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