Friday, 12th October 2013Based on this recipe in the Guardian Recipe Swap.
I used a mix of salmon, cod and rotbarsch (redfish?), fresh king prawns and baby calamari, and fresh tomatoes instead of tinned. My chorizo (actually an italian variation) was pretty spicy, so I left out any additional chilli. Otherwise I followed the recipe fairly closely.
Served with saute potatoes and crusty bread for mopping up.
I was very pleased with how this came out. The fish chunks were perfectly cooked and flavourful, the calamari were tender and the prawns provided a nice contrast in texture. The tomato sauce was rich and thick and the red pepper retained a good bite. The spiciness of the chorizo was just right for me - enough to make your nose run a little, but allowing all the other flavours to come through. For Monika it was a little too spicy, and she suggested substituting good bacon and some ground chilli, which would also have been good I think.
A winner, and worth repeating.