Simply good food with a funky twist!
| Platform |  | Pricing | Only paid issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 238 | Founded | 4 years ago | Last Issue | 16 days ago |
| Active | |||||
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delrezpaulchef.substack.comLatest Issues
Razor Clams with Creamy Harissa, White Wine & Fresh Parsley
A wonderfully simple seafood dish where sweet, delicate razor clams meet a rich, spicy and slightly smoky harissa cream sauce.
Ingredients — serves 2
Salmon Crudo à la Grenobloise
A beautiful French-inspired salmon crudo combining silky sashimi-style salmon with a warm, buttery Grenobloise-style garnish of capers, shallots, citrus and parsley.
Ingredients — serves 2
Smoked Mackerel, Nectarine & Yellow Tomato Salad with Fresh Dill, Tarragon & Crispy Country-Bread Croutons
SPECTACULAR SUMMER SALAD!!!
Ingredients — serves 2
Spicy Chorizo, Vodka & Tomato Cream Pasta
Spicy chorizo, rich tomato sauce, garlic, rosemary, thyme and chilli, lifted with flambéed vodka, made irresistibly creamy with sour cream, tossed with al dente pasta and finished under the grill
Ingredients — serves 2–3
Giant Langoustine Risotto with Espelette Chilli, Lemon & Dill
Creamy langoustine risotto, infused with a rich seafood broth, fresh lemon zest, Parmesan, butter and loads of dill, topped with juicy roasted giant langoustines glazed with Espelette pepper.
Ingredients — serves 2
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Paul’s food diary.
| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Professional Chef for more than 15 years, I now dedicate myself entirely to content creation on social networks & pop ups all around the world. In love with the products, starving for good food, my style is authentic, raw and in tune with the times!
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