A homemade seafood delicacy, to impress friends and family.
Place onions, garlic, water, tomato in the tagine. Place over the trivet on the ‘bollyhood’ oven and start to cook, make sure that the oven has reached its temperature.
Add the chickpeas, amaranth and quinoa followed by the bay leaf, salt and pepper. Cook for about 30 mins and then add the seafood.
Stir the seafood into the sauce in the tagine and allow to cook for a further 25 mins.
Serve with rustic bread.
Robert Plumb Bollyhood Tandoor & Pizza Oven (alternative tandoor oven can still be used)
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe by James Viles of Biota Dining
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