Mediterranean Dinner
A Mediterranean dinner is built around the sea or the field. Bouillabaisse on the Marseille coast, a tagine in the Maghreb, a whole roast vegetable in Puglia. Pilar Núñez will tell you not every meal is paella.
Featured mediterranean dinner recipes
- Bouillabaisse, Marseille — Camille Dubois · Marseille, France · Camille (Dubois): five fish, fennel, saffron, two services. The seaside ritual.
- Lamb tagine, prune and almond — Iris · Fes, Morocco · Lamb shoulder, prune, almond, ras el hanout, slow heat in the conical lid.
- Paella, seafood version — Pilar Núñez · Valencia, Spain · Pilar: not the original, but honest. Saffron, shrimp, mussel, calamari, the socarrat.
- Arroz negro, squid ink — Iris · Catalunya, Spain · Squid, ink, fish broth, the rice that drinks the sea.
- Whole sea bream, grilled — Antonella Greco · Bari, Puglia · Antonella: fish, salt, oil, lemon, oregano, charcoal. Al fresco is a climate response.
- Couscous, seven vegetables — Iris · Casablanca, Morocco · Steamed couscous over a vegetable-and-lamb broth, harissa on the side.
- Orata al cartoccio — Lorenzo Russo · Palermo, Sicily · Lorenzo: whole fish in parchment with cherry tomato, capers, oil, twenty-five minutes.
- Tiella di patate e cozze — Antonella Greco · Bari, Puglia · Antonella: rice, potato, mussels — Puglia’s answer to paella, baked.
- Arròs a banda — Pilar Núñez · Valencia, Spain · Pilar: fish broth rice, served before the fish that made the broth.
Cook Mediterranean — other meals
Mediterranean across the edition
- Mediterranean cuisine hub — all six lanes
- Cook Mediterranean
- Bake Mediterranean
- Drink Mediterranean
- Preserve Mediterranean
- Decorate Mediterranean
- Grow Mediterranean