No Tentacles
Wednesday, July 14th, 2004 07:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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pugwash's stipulation re the paella he reckoned couldn't be cooked on board Sea Spear. But Plymouth has an excellent fish market (three of 'em, in fact, though the easiest to get to is the one in the indoor market, open until 2pm on Saturdays) and it'd be a shame not to take advantage of that. Features include plenty of wet fish; a genuine fishwife (telling us about the yachts that'd been driven onto the shore, up past the Tamar Bridge, by last week's bad weather); a crab that didn't like me leaning on the counter next to it ("it was that big! And it waved!") ...
Anyway, we came away with cod, scallops, and crevettes, plus smoked haddock for breakfast. There's only a cold-box on board, so nothing could be kept for long. Actual cooking facilities consist of two gas rings and an oven that doesn't diffuse heat very well. All of it moves up and down, occasionally more rapidly as some jet-ski moron fails to be able to read about the 8-knot speed limit. It is also very cramped.
One-pan Paella
You will need:
- one packet ready-spiced 'easy rice'
- one tin sweetcorn
- one small tin garden peas
- one packet sun-dried tomatoes
- seasonings (as in "what do you mean, you don't have any spices?")
- Plymouth Fish Market
- a lemon
- plenty of pink drink
Heat oil in pan, and fry up the (cleaned) scallops with some sliced lemon and a teaspoon of English mustard.
Skin the cod, cut it into small pieces, add to pan. Fry some more.
Add the rice, plus water to make it stirrable. We used microwaveable rice (what will they think of next?) but if you're using traditional 'boil for 10 minutes' rice, you need to have done that first and then put it aside before frying up the shellfish.
Stir. Drink pink drink.
Add tinned veg.
Persuade crew to apply scissors to sun-dried tomato, and add that.
Stir. Drink more.
Add crevettes. And more lemon slices.
Simmer for 5 minutes.
Serve, garnished with remaining lemon slices and accompanied by pink drink.
Outline complaints policy involving throwing it over the side and not having any pudding.
Other highlight of the weekend was the Combined Services Show, based around Plymouth Hoe -- we'd missed the Red Arrows (Friday) but from the mooring (in the Cattewater) saw a Nimrod going very fast, a Tornado going even faster and doing things with its wings, a Harrier not going anywhere, and possibly some other aircraft. Or UFOs. Photo* over attanya_photos.
*"It'll only show a black dot, you know: they always do" -- the Skipper
pugwash's stipulation re the paella he reckoned couldn't be cooked on board Sea Spear. But Plymouth has an excellent fish market (three of 'em, in fact, though the easiest to get to is the one in the indoor market, open until 2pm on Saturdays) and it'd be a shame not to take advantage of that. Features include plenty of wet fish; a genuine fishwife (telling us about the yachts that'd been driven onto the shore, up past the Tamar Bridge, by last week's bad weather); a crab that didn't like me leaning on the counter next to it ("it was that big! And it waved!") ...Anyway, we came away with cod, scallops, and crevettes, plus smoked haddock for breakfast. There's only a cold-box on board, so nothing could be kept for long. Actual cooking facilities consist of two gas rings and an oven that doesn't diffuse heat very well. All of it moves up and down, occasionally more rapidly as some jet-ski moron fails to be able to read about the 8-knot speed limit. It is also very cramped.
One-pan Paella
You will need:
- one packet ready-spiced 'easy rice'
- one tin sweetcorn
- one small tin garden peas
- one packet sun-dried tomatoes
- seasonings (as in "what do you mean, you don't have any spices?")
- Plymouth Fish Market
- a lemon
- plenty of pink drink
Heat oil in pan, and fry up the (cleaned) scallops with some sliced lemon and a teaspoon of English mustard.
Skin the cod, cut it into small pieces, add to pan. Fry some more.
Add the rice, plus water to make it stirrable. We used microwaveable rice (what will they think of next?) but if you're using traditional 'boil for 10 minutes' rice, you need to have done that first and then put it aside before frying up the shellfish.
Stir. Drink pink drink.
Add tinned veg.
Persuade crew to apply scissors to sun-dried tomato, and add that.
Stir. Drink more.
Add crevettes. And more lemon slices.
Simmer for 5 minutes.
Serve, garnished with remaining lemon slices and accompanied by pink drink.
Other highlight of the weekend was the Combined Services Show, based around Plymouth Hoe -- we'd missed the Red Arrows (Friday) but from the mooring (in the Cattewater) saw a Nimrod going very fast, a Tornado going even faster and doing things with its wings, a Harrier not going anywhere, and possibly some other aircraft. Or UFOs. Photo* over at
tanya_photos.*"It'll only show a black dot, you know: they always do" -- the Skipper
