With these Balearic cuisine recipes, head to Ibiza and Mallorca


RECIPES – Ibiza, Majorca, Menorca or even Formentera: who hasn’t dreamed of dropping off their luggage there for a week’s vacation? With Emma Warren, it becomes possible this summer! This passionate chef of Spanish cuisine released the book at the end of June 2022 Islas, flavors of the Balearic Islands. His recipes are a journey for the taste buds.

Already the author of a book on Catalan cuisine, Emma Warren recounts and transmits here a hundred local recipes from the Balearic Islands. Breakfast, cocktails, seafood or light dishes: all times of the day are honored. Today, the chef shares three recipes with us to cook this summer, with different levels of difficulty.

These recipes contain two local specialties in particular: the sobrassada and fideos. Typical of Majorca, the sobrassada is a sausage made from pork and paprika while the fideos are a type of pasta, elongated in shape, widely consumed in Mediterranean cuisine. They can easily be found in grocery stores in France.

Trempó or Mallorcan Salad

Photographs by Rochelle Eagle, Hachette Cuisine Trempo

Photographs by Rochelle Eagle, Hachette Cuisine

For 4 to 6 people.

Ingredients

    1 white onion, peeled and diced 1 granny smith apple, peeled, core removed and diced juice of half a lemon 1 small green bull’s horn pepper, diced 1 small red pepper, diced 1 small yellow bell pepper, diced 2 ripe tomatoes, diced 2.5 tbsp extra virgin olive oil 1.5 tbsp sherry vinegar 1 tsp cumin seeds, toasted and ground 1/2 teaspoon sweet smoked paprika coarse salt and freshly ground pepper the leaves of 3 sprigs of oregano or marjoram bread, to accompany

1 white onion, peeled and diced

1 granny smith apple, peeled, core removed and diced

the juice of half a lemon

1 small green bull’s horn pepper, diced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

2 ripe tomatoes, diced

2.5 tablespoons extra virgin olive oil

1.5 tbsp sherry vinegar

1 teaspoon cumin seeds, toasted and ground

1/2 teaspoon mild smoked paprika

coarse salt and ground pepper

the leaves of 3 sprigs of oregano or marjoram

bread, to accompany

Preparation

Place the diced white onion in a small bowl of ice water and put the diced apple in another with the lemon juice. Let them rest for 10 minutes, then drain them.

Mix the diced peppers and tomatoes, oil, vinegar, cumin and sweet paprika in a serving bowl, then add the diced onion and apple. Season with salt and pepper, then sprinkle the dish with marjoram or oregano leaves.

Serve with bread and a few crushed olives on the side, if desired.

Stuffed greens or stuffed vegetables

Stuffed greens
Photographs by Rochelle Eagle, Hachette Cuisine Stuffed greens

Photographs by Rochelle Eagle, Hachette Cuisine

For 4 people.

Ingredients

    2 potatoes, halved 2 zucchini, halved lengthwise 2 long thin aubergines, halved lengthwise 2.5 tablespoons extra virgin olive oil 1 onion, peeled and finely chopped small dice 2 cloves garlic, peeled and finely chopped 1 teaspoon fennel seeds 1 teaspoon allspice 1 teaspoon finely chopped rosemary leaves 150 grams lean sausage meat 250 grams ground beef lean 100 grams of sobrassada or chorizo, coarsely chopped salt 3 sprigs of oregano or marjoram, only the leaves, chopped freshly ground pepper 25 centiliters of tomato coulis 2 slices of fresh bread, mixed in a food processor

2 potatoes, halved

2 zucchini, halved lengthwise

2 long, thin eggplants, halved lengthwise

2.5 tablespoons extra virgin olive oil

1 onion, peeled and finely diced

2 garlic cloves, peeled and finely chopped

1 teaspoon of fennel seeds

1 teaspoon of allspice

1 teaspoon finely chopped rosemary leaves

150 grams of lean sausage meat

250 grams lean ground beef

100 grams of sobrassada or chopped chorizo

coarse salt

3 sprigs of oregano or marjoram, leaves only, chopped

ground pepper

25 cl of tomato coulis

2 slices of fresh bread, mixed in a food processor

Preparation

Preheat the fan-assisted oven to 220°C (th. 7-8). Line a deep baking dish with parchment paper.

Place the potatoes in a large pot of salted water and bring to a boil. Cook them for 15 minutes, then drain them and let them cool enough so that you don’t burn yourself when handling them. Core the potatoes, leaving a 1cm layer of flesh along the sides and base. Discard the flesh or save it for another recipe.

Core the courgettes and aubergines in the same way, then finely chop their flesh and set aside.

Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Sauté the onion and garlic, stirring, for 10 minutes or until soft and golden. Add the fennel seeds, allspice and rosemary and cook for 2 minutes.

Add the sausage meat, ground beef, sobrassada1 pinch of salt and the chopped zucchini and aubergine flesh, then cook everything, breaking up any clumps with a wooden spoon, for 10 minutes or until the meat has browned and all the liquid has evaporated.

Pour the mixture into a large bowl and let it cool slightly before adding the marjoram and seasoning with salt and pepper.

Garnish the vegetables with this preparation, then place them in the prepared dish.

Place 1 or 2 tablespoons of tomato sauce on each stuffed vegetable, sprinkle with breadcrumbs and bake for 10 to 12 minutes, until golden. Serve hot.

Fideua negre or Paella de fideos with squid ink

fideua negro
Photographs by Rochelle Eagle, Hachette Cuisine fideua negro

Photographs by Rochelle Eagle, Hachette Cuisine

For 4 people.

Ingredients

    12 large clams or tellines 300 grams of fideos or thick spaghetti, cut into 2.5 centimeter sections 2.5 tablespoons of extra virgin olive oil 2 cloves of garlic, peeled and crushed 1 red bell pepper, cut into diced 2 whole squid, 150 grams each, cleaned, body diced, tentacles reserved 1 onion, peeled and diced 2 very ripe tomatoes, peeled and grated coarse salt 12.5 centiliters dry sherry 1 liter stock of quality fish 4 sachets of 8 grams of squid ink 8 large raw prawns, without the head lemon wedges, to accompany

12 large clams or tellines

300 grams of fideos or thick spaghetti cut into 2.5 centimeter pieces

2.5 tablespoons extra virgin olive oil

2 cloves of garlic, peeled and crushed

1 red bell pepper, diced

2 whole squid, 150 grams each, cleaned, diced body, tentacles reserved

1 onion, peeled and diced

2 very ripe tomatoes, peeled and grated

coarse salt

12.5 cl dry sherry

1 liter of quality fish stock

4 sachets of 8 grams of squid ink

8 large raw prawns, head off

lemon wedges, to accompany

For the aioli [sauce méditerranéenne]

    185g homemade mayonnaise 2 garlic cloves, peeled and chopped

185g homemade mayonnaise

2 garlic cloves, peeled and minced

Preparation

Preheat the fan-assisted oven to 180°C (th. 6).

Put the clams in a bowl and cover them generously with cold water. Let them drain for 1 hour, so that they release their sand or their impurities. Drain them and reserve them.

Meanwhile, put the fideos in a large bowl with 2 tablespoons of oil and toss to evenly coat. Spread them fideos in a single layer on 2 large baking sheets and bake for 6 to 8 minutes, stirring and turning the pasta to brown evenly. Take them out of the oven and set them aside.

Heat the remaining oil over medium-high heat in a 32 to 34 centimeter paella pan or large ovenproof skillet and sauté the garlic and bell pepper for 8 to 10 minutes, until tender. until they are tender and the oil has taken on the red color of the pepper. Using a slotted spoon, remove the peppers from the pan and set them aside on a plate.

Then sauté the diced calamari for 3 or 4 minutes, then add the onion and sauté for 10 to 12 minutes, until tender and beginning to colour. Stir in the grated tomatoes and 1 teaspoon of salt, then switch to medium heat. Cook, stirring often, for 12 to 15 minutes, until thickened. sofrito [compotée de tomates] of a beautiful chocolate color. Pour in the sherry and let it cook until it has evaporated.

Meanwhile, pour the stock into a saucepan and bring to the boil over high heat. Take the pan off the heat and add the squid ink.

Add them fideos grilled with sofrito and toss to coat well. Add the broth and gently shake the pan to evenly distribute the pasta, then lower the heat and let the paella simmer for 10 minutes or until the liquid has evaporated. If you can’t get even heat, rotate the pan between the stovetop burners so that all sides cook equally.

Put the clams, prawns and squid tentacles on the fideos and continue cooking for 4 to 5 minutes, shaking the pan occasionally. You can make a few holes in the paella with the end of a wooden spoon to check that the base does not burn. If this is the case, lower the heat to a minimum and add a little broth. Spread the reserved pepper over the paella and put the pan in the oven for 10 minutes.

For the aioli, mix the Mahonesa and garlic in a bowl with 1 pinch of salt.

Place the paella in the center of the table and present the lemon wedges and aioli alongside.

All the recipes presented are taken from the book Islas by Emma Warren, photographs by Rochelle Eagle, at Hachette cuisine.

Hatchet Kitchen “Islas, flavors of the Balearic Islands”, Emma Warren’s recipe book, has been available in bookstores since June 29, 2022.

Hatchet Kitchen

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