Seafood a Little Elevated!

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Make Seafood a Little Elevated!

Seafood has always been popular especially when it's very fresh and beautifully cooked. In this stunning seafood recipe pairing king prawns and squid with Ligurian sauce made from capers, parsley, olives and anchovy, making a colorful dish bursting with flavor. To add texture,  finishing the dish with a garnish of toasted pine nuts adds a wonderful textural element!

King Prawns and Squid with Ligurian Sauce

Serves 4

Total time:  30 minutes

Ingredients

King Prawns and Squid

12 king prawns

1 1/3 lb of baby squid

Ligurian Sauce

2 oz of parsley leaves

2 oz of pine nuts

1 anchovy

5 olives, pitted

1/4 oz of capers, salted

1/2 garlic clove

1 1/2 tbsp of breadcrumbs

1 tbsp of red wine vinegar

extra virgin olive oil

To Serve

11 oz of potato

7 oz of green beans

pine nuts, toasted

Preparation

Ligurian Sauce

Add the parsley, pine nuts, anchovy, olives, capers, garlic and breadcrumbs to a blender and blitz to combine, adding the red wine vinegar and enough olive oil to form a thick, smooth sauce. Check the seasoning and set aside until required.

The Squid

Remove the dorsal quill, insides, eyes and beak. Cut into rings and blanch for 1 minute in boiling salted water, then drain and set aside.

1 1/3 lb of baby squid.

King Prawns

Blanch until just cooked, then drain and remove the shell from the head down leaving the heads intact.

Potatoes

Bring a separate pan of salted water to the boil. Cut the potatoes into large dice, then blanch with the green beans for 5 minutes.

Plating/Presentation

To serve, divide the vegetables between the serving plates and top with the squid and king prawns. Drizzle over the Ligurian sauce and finish with a sprinkle of toasted pine nuts.

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