Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.
This is one of those meals where you can put the pot in the middle of the table and just let everyone serve themselves and get a bit messy. A pile of napkins and plenty of toasted sourdough are essential.
Fragrant seafood and burghul parcels recipe - For saffron soffritto, heat olive oil in a frying pan over medium heat. Add the onion and sauté until translucent (8-10 minutes).
Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.
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