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SPR ING 2020 | VIKINGCRUISES.CO.UK 63 R E C I P E S PHOTOS: © ISTOCK CHURROS SERVES 4 INGREDIENTS: • 8 fl oz (235ml) milk • 2 oz (55g) butter • 4 tbsp sugar • Pinch salt • 9 oz (255g) plain flour • 3 eggs • Vegetable oil for deep frying FOR THE CINNAMON SUGAR: • 2 ½ oz (70g) granulated sugar • 2 tsp ground cinnamon FOR THE CHOCOLATE SAUCE: • 8 ½ fl oz (250ml) whipping cream • 9 oz (255g) dark chocolate, chopped • 2 tbsp hazelnut (praline) paste METHOD: 1. Place the milk, butter, sugar and salt in a saucepan and bring to a simmer. 2. Add the flour to the pan and mix PAELLA CATALUNYA SERVES 4 INGREDIENTS: • 1 pinch saffron threads • 2 pints (950ml) fish stock • 2 tbsp olive oil • 7 oz (200g) monkfish, in pieces • 2 cloves garlic, crushed • 1 large red onion, chopped • 1 tsp paprika • 2 red peppers, chopped • 9 oz (250g) paella rice • 4 large fresh tomatoes, chopped and de-seeded • 5 oz (140g) frozen peas • 1 lb (450g) squid, cleaned and sliced • 9 oz (250g) mussels, scrubbed, beards removed • 1 tsp salt • 1 tsp pepper TO GARNISH: • 4 tbsp fresh parsley, chopped METHOD: 1. Place the saffron threads into a large, wide, heavy-based pan over a medium heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Transfer to a saucepan, cover and set aside. 2. Return the pan to the heat and add 1 tbsp of oil. Add the monkfish and fry until lightly browned. Remove the fish and set aside. 3. Add another tablespoon of oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for two minutes, stirring occasionally. Stir in the red peppers and cook until all the vegetables are soft but not brown. 4. Add the rice and stir well, ensuring all the grains are well coated. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, and then bring to the boil. Lower the heat and simmer for five minutes or until almost all the liquid is absorbed. 5. Add the remaining stock, then stir in the tomatoes, peas and reserved monkfish pieces. Add the squid and simmer for five minutes. Arrange the mussels around the dish, pushing them into the rice. Simmer for a further 15 minutes or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper. Remove the pan from the heat, cover with foil and leave to stand for five minutes. Discard any mussels that have not opened. Garnish generously with parsley before serving. well to combine, cooking gently and stirring until the mixture forms a soft dough. Take the pan off the heat and beat in the eggs. 3. Heat the oil in a deep fat fryer to 190°C. (Alternatively, you can use a deep saucepan.) Test the temperature with a small amount of dough. 4. Spoon the mixture into a piping bag with a star-shaped nozzle and pipe the mixture carefully into the hot oil, snipping each churro off with a pair of scissors. Fry until golden brown, then drain on paper towels. Toss the churros in the cinnamon sugar while still hot. 5. For the chocolate sauce, heat the cream in a small saucepan and then pour over the chopped chocolate, stirring continuously until the sauce is smooth. Stir in the hazelnut paste and serve with the churros. Discover more online at exploringmore.com/video/tapas ISTOCK CHURROS SERVES 4 INGREDIENTS: • 8 fl oz (235ml) milk • 2 oz (55g) butter • 4 tbsp sugar • Pinch salt • 9 oz (255g) plain flour • 3 eggs • Vegetable oil for deep frying FOR THE CINNAMON SUGAR: • 2 ½ oz (70g) granulated sugar • 2 tsp ground cinnamon FOR THE CHOCOLATE SAUCE: • 8 ½ fl oz (250ml) whipping cream • 9 oz (255g) dark chocolate, chopped • 2 tbsp hazelnut (praline) paste METHOD: INGREDIENTS: • 1 pinch saffron threads • 2 pints (950ml) fish stock • 2 tbsp olive oil • 7 oz (200g) monkfish, in pieces • 2 cloves garlic, crushed • 1 large red onion, chopped • 1 tsp paprika • 2 red peppers, chopped • 9 oz (250g) paella rice • 4 large fresh tomatoes, chopped and de-seeded • 5 oz (140g) frozen peas • 1 lb (450g) squid, cleaned and sliced • 9 oz (250g) mussels, scrubbed, beards removed • 1 tsp salt • 1 tsp pepper TO GARNISH: • 4 tbsp fresh parsley, chopped METHOD: 1. Place the saffron threads into a large, wide, heavy-based pan over a medium heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Transfer to a saucepan, cover and set aside. 2. Return the pan to the heat and add 1 tbsp of oil. Add the monkfish and fry until lightly browned. Remove the fish and set aside. 3. Add another tablespoon of oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for two minutes, stirring occasionally. Stir in the red peppers and cook until all the vegetables are soft but not brown. 4. Add the rice and stir well, ensuring all the grains are well coated. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, and then bring to the boil. Lower the heat and simmer for five minutes or until almost all the liquid is absorbed. 5. Add the remaining stock, then stir in the tomatoes, peas and reserved monkfish pieces. Add the squid and simmer for five minutes. Arrange the mussels around the dish, pushing them into the rice. Simmer for a further 15 minutes or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper. Remove the pan from the heat, cover with foil well to combine, and stirring a soft dough. heat and beat 3. Heat the to 190°C. (Alternatively, use a deep temperature amount of 4. Spoon the bag with a pipe the mixture hot oil, snipping with a pair golden brown, towels. Toss cinnamon sugar 5. For the chocolate the cream in and then pour chocolate, stirring until the sauce the hazelnut Go online: Join Karine Hagen to learn about Spanish Tapas viking.com 41

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