By Joseph Steele.
While the sun bounces off the glistening, azure Mediterranean Sea and drenches the shores of the coast, it illuminates the region as a cornucopia of culinary treasures, with seafood a gleaming jewel in the gastronomic crown. From the tangy, tender octopus salads of Greece to the rich, fragrant fish tagines of Morocco, we undertake a voyage to explore the traditional and modern seafood dishes that help define the coastal cuisines of this diverse region.
Seafood is not simply food in Greece; it is a testament to the symbiotic relationship between the country and the Ionian and Aegean Seas. Among the myriad of dishes that make up the rich culture of Grecian cuisine, octopus is a key ingredient. Simple, fresh and deep in flavour, octopus is traditionally tenderised under the Mediterranean sun before being grilled to perfection.
Tossed with crisp cucumbers, ripe tomatoes and a generous drizzle of olive oil, the octopus becomes the star of a simple salad celebrating freshness. In an ode to the beauty of Santorini, we have invigorated an age-old recipe where grilled octopus floats on a bed of smoky fava bean puree. The key to this recipe? Fresh, whole octopus. Preparing this dish is simple, but the impact speaks volumes.
Venturing to the Italian coast, seafood takes on a luxurious form. The beauty lies in its simplicity. The focus to highlight the sea’s bounty offers a truly unique culinary experience. Mussels, clams, cuttlefish and calamari reign supreme here. Each with its own unique texture and flavour dishes like risotto and frutti di mare aim to hero these exquisite ingredients, all reflecting the beauty of the Mediterranean.
While chilli mussels may not be found in traditional cookbooks, this ultimate comfort food marries the flavours of fra Diavolo sauce with the gems of Southern Italian seas, mussels. Crusty, lightly charred bread serves as the perfect vehicle to savour the rich, flavourful sauce. You can adjust the heat levels according to taste, however a little extra heat matches beautifully with the brininess of the mussels. Make this in a large batch, sit the pot on the table and let the family enjoy!
Spain’s answer to the communal feast of seafood is the iconic paella. Originating from Valencia, this dish is a vibrant mosaic of flavours, colours and textures. It’s hard to deny the alluring appeal of this robust dish. From the deep, smoky flavours of paprika to the delicate textures of the seafood, this dish encapsulates all the essence of Spanish lifestyle.
The key to authentic paella lies in the sorcarrat – the crispy, caramelised rice layer that forms at the bottom of the pan. This paella marinera boasts an array of seafood, including prawns, squid and mussels nestled atop saffron-infused rice. You can add a solid dose of chorizo to really amp up the dish, some would argue that it is key, however, our version is brilliant either way.
Crossing the Mediterranean to Morocco, the culinary landscape changes dramatically with spices taking centre stage. Cumin, black pepper, ginger and turmeric are the most basic spices in Moroccan cooking. These are all great staples to have on hand. Combine them with brighter notes like saffron, paprika, cayenne, harissa and cinnamon to add more depth to your dishes.
Here we have a quintessential Moroccan dish; mqualli (fish tagine). This dish showcases the region’s love affair with spices, where the unique blend; Ras El Hanout is the foundation of this dish. Hearty, comforting and bold, this slow-cooked marvel is often cooked with sardines and mackerel. We’ve opted for a stunning piece of barramundi for our version. The piece de resistance is the tangy twist coming from preserved lemons that elevates this dish to new heights.
Traversing the culturally diverse regions of the Mediterranean could be a lifelong expedition. From the sparkling shores of Greece to the spice laden dishes of Morocco, there is no risk of getting bored. Food remains a universal lexicon, spoken in the language of flavours. It’s clear that Mediterranean seafood is more than just staples; it is stories of the sea, told on plates overflowing with history, culture and the love of good food.
