Heat olive oil on low heat in a frying pan along with chopped squid.
Roast tomatoes and garlic. Place in the oven at 250ºC, smeared with olive oil during 10 to 15 minutes.
Add the shrimp and crawfish, unpeeled.
For the sauce, crush the hazelnuts, garlic and parsley with the tomatoes in a mortar, add a little paprika and black pepper.
Once it is done, pour over the squid and add water so the fish will be covered.
Cover the fish with flour and fry in olive oil. It can be added without previously frying, but it will break more.
Steam open the mussels and clams.
Add the mussels and clams.
When the mussels are open, add the fish. It will moisten and cook with the juices.
Stir to prevent the fish from sticking, add water if it is too dry.
Simmer until the fish is cooked, about 5 minutes.
Contributor: Lourdes Raventos Ribo, 85
Place: Sant Pau d’Ordal, Barcelona, Spain
Personal Background:
The recipe was written by her mother and she continues to make the recipe.
Recipe’s Personal Background
How did you learn this recipe?
The recipe is from her mother, she reads the recipe to us. She says that this recipe came to her family through a chef who taught it to her mother.
Is there some memory/historical event connected to this recipe?
Fort he “Fiesta Mayor” (the town festival) and Christmas.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
It was a dish to share, for the whole family and it was a festive meal.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Fort he “Fiesta Mayor” (the town festival) and Christmas.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Sant Pau d’Ordal, in the Penedes region, near the Catalan coast where you can get fresh fish and seafood
Season (season this food is linked to)
Not specified
Ingredient
Nutritional Importance
Health Benefits
Squid
Low fat food. This seafood contains the common minerals and vitamins of sea animals (phosphorus, potassium, iodine, iron, etc) and a significant amount of animal protein.
Seafood consumption follows the MD pattern. It should be consumed weekly but moderately. Its proportion of iron, iodine and protein can help with the deficiency of these nutrients.
Shrimp
Very low fat food with a high proportion of water and protein. This seafood contains the common minerals and vitamins of sea animals (phosphorus, potassium, iodine, iron, etc). It has a significant amount of calcium.
Seafood consumption follows the MD pattern. It should be consumed weekly but moderately. Its proportion of iron, iodine and protein can help with the deficiency of these nutrients.
Crawfish
Very low fat food with a high proportion of water and a significant animal protein. This seafood contains the common minerals and vitamins of sea animals (phosphorus, potassium, iodine, iron, etc).
Seafood consumption follows the MD pattern. It should be consumed weekly but moderately. Its proportion of iron, iodine and protein can help with the deficiency of these nutrients.
Mussels
Low fat food with good quality protein. Like the squid, contains the nutrients common in seafood.
Seafood consumption follows the MD pattern. It should be consumed weekly but moderately. Its proportion of iron, iodine and protein can help with the deficiency of these nutrients.
Monkfish
Fish that is low in fat, rich in animal protein, contains cholesterol and a significant amount of minerals such as iodine, phosphorus and potassium.
It is recommended to eat this low fat fish on a weekly basis. Its lipid and protein profile, and its composition in minerals such as iodine makes this product healthy
Hake
Fish that is low in fat, rich in animal protein, contains cholesterol and a significant amount of minerals such as iodine, phosphorus and potassium. Also contains vitamins like folic acid and niacin.
It is recommended to eat this low fat fish on a weekly basis. Its lipid and protein profile, and its composition in minerals such as iodine makes this product healthy
Olive oil
Excellent vegetal fat. It has a good amount of monounsaturated fats, without cholesterol. It is consider the best fat for cooking and dressing/seasoning. As a fat it contains a lot of calories. Extra virgin olive oil maintains a great amount of its nutrients and flavour. Eaten raw has a perfect nutrition profile.
Very well-known and associated to the prevention of cardiovascular diseases. It is very stable and resists high cooking temperatures. Must be consumed moderately because it is a fat, and is a high energy food.
Salt
This flavour enhancer is the richest source of sodium. It also contains magnesium, but in much smaller amounts.
Moderate consumption is healthy, but high proportions can cause health problems. Be attentive with salty products. The WHO recommends using iodized salt.
Hazelnut
Hazelnuts, like all nuts, has a profile that contains a large amount of minerals, is rich in fiber and has a great fat profile, similar to olive oil.
Its fat profile is considered as healthy as the monounsaturated fats of olive oil to prevent heart diseases. Must be consumed in moderation prevent energy imbalance.
Garlic
Bulb vegetable rich in potassium and contains vitamin C. It does not provide much energy but is valued for its micronutrients and phytochemical components.
Classified as a bulb, they are associated with vasodilator and hypotensive properties.
Parsley
This plant is one of the richest foods in vitamin A and vitamin C. It also contains a significant proportion of potassium and folic acid.
It is one of the most common herbs in MD cuisine and culture. When eaten raw it has a great nutritional properties, but its consumed small amounts as a MD ingredient. Its taste, gives the flavor of the MD plates.
Onion
This vegetal bulb contains an important proportion of water. Also, there is fiber, folic acid and potassium resources.
Classify as a bulb vegetal, it has hypotensive and vasodilator properties.
Tomato
Vegetable fruit rich in vitamins and minerals. It contains vit. C and A, folic acid, potassium and a very large proportion of water. Raw maintains more nutrients and their best quality.
A medium tomato can give us a good amount of non-heme iron, to prevent anemia if we combine it with citric fruits. As a fruit, contains great antioxidants components for a good conservation of our organism.
Black pepper
Spices are always a good source of minerals.
A moderate consumption is healthy, but high proportions can cause health problems. Be careful with salty products.
Bread
Rich in carbohydrates, wholegrain bread has a greater amount of fibre. It also has a significant amount of vegetal protein and minerals such as sodium, potassium and a small amount of phosphorous.
Bread is the most used cereal ingredient in the MD. A great source of energy, since carbohydrates help us to reach the 50% of energy coming from cereals. Preferably wholegrain bread rich in fiber.
Paprika
Spices are key ingredients that give our MD dishes flavor, taste and colour.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
Yes, iodine and iron deficiency. This recipe has a very large variety of Mediterranean Sea products, as well as vegetables. Its fat profile is balanced, like the products that are common in the MD.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
The recipe contains nuts, olive oil, garlic, onions, vegetables and fish. They are great group of vegetal sources from the MD, to follow and benefit. It is a good MD recipe!
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
