In October 2016 Jamie Oliver was criticised for making paella the wrong way. He dared adding chorizo to one of the most Spanish dishes ever. Paella should be rabbit, snails, chicken, beans, saffron and rice. How dare he insult all of Spain by adding chorizo to such a traditional recipe! Naked chef or not, ambassador of healthy food or not, no one touches Paella.
Which triggers the intriguing question what is actually traditional and original. Isn’t traditional sashimi salmon, tuna and sea bream? Isn’t it?
In the 1970s, Japan did not import a single piece of fish. Salmon would first be marinated in sake and then salted or dried before being grilled. In these days in Japan salmon was always wild salmon and not eaten raw because of the possibility of parasites in raw wild salmon. So salmon was not used for sushi and sashimi. That all started to change in the 1980s after a Norwegian seafood delegation visited the country and Project Japan started. In 1980 the first salmon was imported and it took until 1995 for the public to accept raw salmon for sushi and sashimi. Today salmon is the sushi fish of choice among young Japanese.
Going back to Paella: how often did you have snails in your paella?
Rape a la Marinera is among our favourites because it’s all about monkfish, which is such a tasty fish. It can be compared with lobster (but we admit, you need a bit of imagination). The monkfish is presented with a generous tomato sauce, gamba, vongole’s and bread. What better way to enjoy life!
We very much enjoyed a glass of Spanish Verdejo. In our case a bottle of Monteabellon Rueda 2016. In general wines made from the Verdejo grape combine very well with fish. The wine comes with the right acidity, giving freshness to the wine. It has floral aromas typical for the Verdejo grape. You may recognize the aromas of banana and exotic fruit.
In this recipe we will probably do a few things very wrong, but never mind, simply don’t tell you Spanish friends.
The day before serving Rape a la Marinera we make the tomato sauce.
Here is what you need:
- Olive Oil
- Bay Leaf
- 2 Gamba’s (large Shrimps)
- Vongole (clams, Vongola Veraci)
- White wine
- Bouquet Garni
Start by cleaning the monkfish and removing the skin where necessary. Clean the gamba’s by removing the intestinal tract. Leave the head and the tail. Check the vongole and discard ones that are broken. In general vongole don’t need much cleaning. As for spaghetti vongole, buy clams that are a touch sweet and juicy. Vongola Verace is best for both dishes.
In a large skillet fry the monkfish. When coloured add the sauce. Cook the fish by warming the sauce and covering the fish with the sauce. Maybe you want to add a bay leaf or two. A bit of saffron is a great addition. Be careful, saffron can be very overpowering. In parallel check your vongole; add some wine to a pan with a bouquet garni, let cook for 5 minutes.
Now it’s about timing: add the gamba to the sauce and cook fish and gamba to perfection. Just before that moment, add the vongole to the pan with white wine, cook, add some vongole juices to the sauce with the monkfish and gamba’s, stir, taste and add a touch of pepper.
Serve with crusted bread.