INGREDIENTS
- SHRIMP SCAMPI:
- – 12 uncooked prawns, with tail, headless and deveined.
- – 1 handful of small uncooked cauliflower florets.
- – 2 cloves of garlic in skinny slices.
- – 1 glass of white wine.
- – Smoked or candy paprika.
- – Salt and additional virgin olive oil.
- RABAS AND FRIED FISH WITH ROMESCO:
- – 2 squid tubes reduce into 1 cm thick rings.
- – Harina c/n.
- – Egg.
- – 400 g of fish reduce into 4 x 2 cm parts
- Romanesque:
- – 1 roasted bell pepper with out pores and skin and seeds.
- – 1 handful of toasted almonds or hazelnuts.
- – 1 piece of bread crumbs.
- – 1 professional tomato.
- – 1 clove garlic
- – 1 splash of wine vinegar.
- – Additional virgin olive oil c/n.
- – Salt, pepper and floor garlic.
- PROVENCAL-STYLE MUSSELS OR CLAMS:
- – 12 stay mussels.
- – 2 tbsp very finely chopped garlic.
- – 1 handful of chopped parsley.
- -Zest of 1/2 small lemon.
- – 1 good glass of white wine.
- – Additional Virgin olive oil.
- SCULPTURES IN THEIR INK:
- – 8 Squid (tube on one aspect and tentacles and fins on the opposite).
- Stuffed :
- – 1 massive chopped onion (brunoise).
- – 1 massive clove of minced garlic.
- – The tentacles and fins.
- Salsa:
- – 1 finely chopped onion (brunoise).
- – 1/2 finely chopped inexperienced pepper.
- – 2 tsp of squid ink.
- – 1 glass of white wine.
- – 1 glass of crushed tomato or tomato sauce.
- – Heat c/n.
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For the filling:
1. Sauté the onion with the chopped fins and tentacles till golden.
2. Fill the tubes with a spoon and shut with a toothpick.
3. For the sauce: Brown the stuffed tubes in oil and put aside.
4. In that very same pan, sauté onion and inexperienced pepper, add wine, tomato, some broth and ink. Prepare dinner for quarter-hour, mix and pressure.
5. Place the squid within the sauce and prepare dinner for a couple of minutes.
