Serving Size: 6
2 lb codfish, desalted
1 oz of pimento
1 glass of white wine
4 garlic cloves
Parsley, finely minced
1 cup olive oil
Flour
Salt
Preferably use the high part of the codfish, without thorns. Once desalted, cut the codfish and dry the pieces. Then, flour the fish and fry it in hot oil. Put the fried pieces in a high tray (llauna) suitable for the oven. In the same oil fry the slices of 2 garlic cloves and, when they begin to gild, add pimento and after the wine to avoid pimento to burn. Leave boil one minute. Put this mixture over the fried codfish already in the tray. Prick slight the rest of garlic and mince the parsley. Dust the codfish with this mixture and put the tray in the oven (grill function) for 30 minutes.
Catalan Sauté of Calamari in Onion Marmalade
Servings Size: 4
1 1/4 lb calamari, cleaned
3 tablespoons virgin olive oil
1 dry red chilli pepper, broken
3 large onions
Salt & pepper, to taste
Clean calamari and cut into 1/2″ rings. Dry calamari on paper towels and reserve. In a frying pan, heat 1 Tbs. oil over medium-high heat. Add the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and reserve. Add oil and heat. Add chilli pepper and heat until it turns dark. Remove chilli with a spoon. Add the onions to the hot chilli oil and cook, stirring, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelised (golden brown), 30-40 minutes (add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated. Serve with slices of hot or toasted French bread.
