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Parsley is great in arroz negro

Parsley is ideally suited to fish

Seafood dishes are perennial favourites with diners up and down the country - and arroz negro is just one example of a great way to serve this kind of food in a different way.

Restaurateur, fishmonger, food writer and chef at the Seahorse restaurant Mitch Tonks shared the ingredients for his version of the dish in an article for the Observer.

He explained that this is a relatively simple dish that can cater for many people in a big paella pan.

Cuttlefish was recommended as the seafood inclusion of choice - with garlic and parsley among the ingredients.

Professional caterers would do really well to be a little adventurous by trying to bring their own unique twist on the recipe.

This can be enormously rewarding - as well as possibly being a big hit with diners that will help to set your restaurant apart from the crowd.

Simply adding different combinations of culinary herbs and spices can work wonders.

Related Products: Garlic Puree, Parsley, Sea Salt

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