Now is the time to embrace fish and seafood; chefs need to be maximizing every opportunity they can to get seafood dishes on their menus and give diners what they are looking for.
Chefs can easily appeal to health conscious customers and tap into the ‘superfood’ trend by upping their fish and seafood offering. This will not only excite keen fish eaters but attract interest from people who may not normally eat fish. Introducing fish dishes to menus doesn’t mean you need to invest in a whole new array of menu items and seafood products, just a little creativity.
It’s vital that chefs choose sustainable species from trusted sources for their menus to satisfy customer demand. There lots of delicious fish varieties which are sustainable such as pilchards, anchovies, mussels, skipjack tuna and oysters. Chefs and caterers can keep customers interested by experimenting with these breeds to create new and exciting dishes. As well as buying certified fish, chefs can seek out unusual species to get playful with in the kitchen, such as coley, pouting and pollock, which are all white fish and can be used in place of cod.Print
- 3 – 8 oz chicken breasts
- sea salt
- freshly ground black pepper
- plain flour, for dusting
- olive oil
- 100 g chorizo sliced
- 6 slices pancetta or bacon, chopped
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 L organic chicken stock, hot
- 2 large pinches saffron
- 1 heaped teaspoon smoked paprika
- 500 g paella rice
- 1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
- 2 frozen peas
- 10king prawns
- 500 g mussels
- 2 small squid
- Preheat the oven to 190ºC/375ºF. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 20 minutes.
- Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
- After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
- Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
You can offer chicken and chorizo paella, seafood paella, and also several mixed paellas, which include a combination of chicken and other meats along with various types of seafood. No matter the choice of meat, the cooking style is always similar…and paella always features saffron along with tasty olive oil.