ANGELA GRAY

Local seafood cooked in garlic, herbs and olive oil

Ingredients
2 tablespoons of olive oil
200g mixed seafood, fish and shellfish- cleaned and in bite size pieces
¼ onion, thinly sliced
2 cloves of garlic, finely chopped or pureed
¼ chilli finely chopped
Sea salt and pepper
Pinch of saffron soaked in 2 tablespoons hot water
2 tablespoons chopped tomatoes
A tablespoon sherry
1 teaspoon capers
Chopped herbs to finish

Method
Heat the olive oil in a large non-stick pan. Add the pieces of fish and cook for 30 seconds each side, then add the shellfish and cook for another 30 seconds- remove with a slotted spoon onto a plate. Place the pan back onto the heat, add the onion and cook until soft and golden, add the garlic, chilli, ¼ teaspoon of salt and a pinch of pepper. Pour in the saffron and liquid, tomatoes, sherry and capers, stir together- taste, add a little more seasoning, and a pinch of sugar if necessary.Add the seafood back to the pan, cook for 3 minutes, then add the chopped herbs. Serve.