FLASH IN THE PAN 3 slices sour­dough bread (1 day old) 1 tbsp dried za’atar spice mix 2 tbsp olive oil 1 small red onion 2 bunches fresh za’atar or oregano 2 tbsp sumac Juice of ½ lemon 2 tbsp olive oil ½ tsp sea salt

DIS­COVER A VI­BRANT MELT­ING POT OF CUL­TURES, RELIGIONS AND DE­LI­CIOUS CULI­NARY TRA­DI­TIONS

Life & Style Weekend - - FOOD & WINE -

Colour­ful, cos­mopoli­tan and mod­ern, Tel Aviv is a city full of con­trasts, fra­grances, sto­ries and flavours. In the newly re­leased Tel Aviv by Neni, world-renowned restau­ra­teur Haya Molcho and her four sons take read­ers on a culi­nary jour­ney of the city. Haya re­vis­its the recipes of her home town, re-cre­at­ing the flavours of her child­hood in­clud­ing knafeh, green shak­shuka, sarma, this Is­raeli seafood paella and pick­led le­mons. All of the 150 dishes fea­tured in the book were pre­pared there and all of the in­gre­di­ents bought from lo­cal mar­kets.

IS­RAELI SEAFOOD PAELLA

Serves: 6–8 peo­ple as a main dish

FOR THE CROUTONS FOR THE MAR­I­NATED ZA’ATAR FOR THE STEWED TOMA­TOES:

2.5kg multi-coloured cherry toma­toes 4 gar­lic cloves 3 tbsp olive oil 1 tbsp sea salt 1 tsp black pep­per

FOR THE SEAFOOD:

20 cala­mari 12 prawns Olive oil 100g feta cheese 1 lime Fresh za’atar, to gar­nish Sumac, for sprin­kling

METHOD

Pre­heat oven to 200C. For the croutons, tear bread into coarse pieces and com­bine with the dried za’atar spice mix and the olive oil on a bak­ing tray lined with bak­ing pa­per. Roast in the oven un­til the bread is golden brown and crispy, about 15 min­utes. Re­move from the oven and set aside. While the bread roasts, mar­i­nate the za’atar. Peel the onion and cut into thin slices. Pluck the za’atar leaves from the stems. Mix both to­gether in a bowl with the sumac, lemon juice, olive oil and salt and let rest for at least 10 min­utes. For the stewed toma­toes, heat the oven grill to 260C. Quar­ter the toma­toes and peel the gar­lic. Mix all in­gre­di­ents to­gether on a bak­ing tray lined with bak­ing pa­per and cook un­der the hot grill for 20 min­utes, so that the toma­toes give off a bit of liq­uid. Take out and set aside. Clean the cala­mari and prawns. Heat a char­grill pan and brush with a bit of olive oil. Cook the seafood, turn­ing after 1–2 min­utes. Grill the other side for 1–2 min­utes and lift out of the pan. The prawns are done as soon as they turn pink. The cala­mari should be lightly browned. Coarsely crum­ble the feta and quar­ter the lime. Ar­range the seafood and croutons on plates with the stewed toma­toes. Add the feta and lime quar­ters and gar­nish with the mar­i­nated and the fresh za’atar and with the sumac.

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