This recipe is wonderful for camping. On the one hand, you can prepare the puree super, and then use when needed. It also keeps for a while, because all the ingredients such as red peppers, tomatoes, lemon and onions are cooked beforehand. The smoked paprika powder adds a spicy touch, especially to vegetarian recipes. Whether you use seafood or fish, you can do that depending on availability. Outdoor chef Kieran Creevy, who presents this recipe, prefers fried squid, hake and shrimp.
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The sea beckons: shrimp and fish on paprika puree
Credits cover image: Lisa Paarvio / Lisa Paarvio
From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Puree ingredients
It's best to make the puree ahead of time and store it in an airtight container - note that you'll need electric to puree. If you want to skip this step entirely: You're sure to find a jar of smoky paprika puree in most Spanish and even Southern supermarkets.
- ½ lemon
- 1 onion, quartered
- 150 g chopped red peppers in oil - available in most Spanish and southern supermarkets
- 6 baby tomatoes
- Salt
- 1 tsp smoked paprika powder
- Peel the lemon and keep it in a container until the end.
- In a dry pan, lightly fry the lemon half and the onions.
- Using a wooden spatula/spoon, squeeze as much juice as possible from the lemon.
- Add the peppers, tomatoes, salt and paprika powder and cook until everything is soft.
- Taste and add seasoning if needed.
- Puree with a hand blender and store in an airtight container.
Gesund und fettarm: ohne Öl anrösten
Image credit: Lisa Paarvio / Lisa Paarvio
You can use any mixture you like, Kieran Creevy prefers the following.
- 1 tsp olive oil
- 1 octopus tentacle - available cleaned and packaged in most northern Spanish supermarkets, or buy directly from the fishmonger
- 150-200 g hake fillet, cut into 2 cubes
- 2-4 raw shrimps
- 1 tablespoon chopped coriander leaves
- ½ teaspoon hot bell pepper flakes
- Heat a skillet over medium-high heat. Add oil. Sauté the squid and hake. About 3-4 minutes per side should be enough for both. Be careful not to overcook squid or it will become rubbery.
- In the last 3 minutes, add the shrimp and cook with the other fish.
- Transfer to a clean platter or bowl, cover and let rest for 2 minutes.
To serve, place some of the puree on a plate and top with the fish. Sprinkle with cilantro, lemon zest and hot bell pepper flakes.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.
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