Merluza Salsa Sambuca

Recipe by Cubana
Serves 4

4 hake fillets
500ml single cream
500ml white wine
6 fresh tomatoes, chopped
200ml sambuca
Fresh parsley, chopped

Place the cream and white wine in a pan and simmer gently. Add the chopped tomatoes and a pinch of salt then cook until the stock is reduced by half. Add the hake fillets and simmer for five minutes. Turn the fillets and simmer for a further five minutes.

Just before serving, turn the gas up high, pour the sambuca over the dish and carefully flambé. Garnish with fresh parsley and serve.


Recipe by El Toro
Serves 4-6

250g paella rice 
Half a chicken, cut into small pieces, deboned 
450ml chicken broth 
1 onion 
1 red pepper 
2 ripe tomatoes 
1 clove of garlic  
Fresh parsley, chopped 

Fry the chicken in oil until golden then set aside. Chop the onion and tomatoes into pieces and finely chop the garlic. Add these to the pan with more oil if needed. Season and fry gently for 10-15 minutes until soft. Cut the red pepper into strips and add to the pan, frying until cooked.

Re-introduce the chicken pieces with the rice, stir a few times and add the chicken broth. Leave to reduce on a medium heat for 20 minutes. To finish, remove from the heat and leave to rest for 5-10 minutes. Add chopped parsley to serve.

Photo by Sara Hill