This mainstay of Spanish restaurants in the United States, cooked in a proper paella pan to serve two, was everything it should be: an abundance of mussels, shrimp, chicken, chorizos and peas was embedded in saffron-scented rice cooked with a crunchy edge.
Shallow fry these in a pan and serve with yoghurt, some kind of indian pickle or chutney, and fresh coriander as a starter or light supper.
Heat in a pan, blend and serve warm over the slices of meat.
Oliver Rowe, @OliverRowe The celeriac is baked whole to intensify the flavour, then seared in a pan just before serving.
You can strain the pan drippings to make a nice gravy to serve with the venison.
(This can be made in advance and reheated in a frying pan or in the oven when ready to serve).
At Oceana, Rick Moonen marinates them in olive oil, garlic and melted butter, then sizzles them briefly in a hot pan before serving them in a phyllo shell with a tomato vinaigrette.
If you are cooking a large quantity you can briefly cook these without colouring them too much first, then you'll be able to finish them en masse in a pan of hot oil when ready to serve.
Allow fish to cool in pan. 3. When ready to serve, remove fish from oil.
Paging through reveals ideas to tempt a host, like daring to serve a plate of all-white food (fish, cauliflower and salsify, with a few pale green brussels sprouts), making food look abundant with presentations piled high on footed stands, baking meringue for floating island in a bundt pan, using canning jars as serving bowls and garnishing dishes with whole sprigs of herbs.
